Rose Pavlova Cakes

Indulge in the romance of Valentine's Day with these exquisite Rose Pavlova Cakes. This delicate dessert combines the crisp, meringue base of a classic pavlova with the subtle, floral essence of roses. Topped with a light, whipped cream and adorned with fresh petals and berries, it's the perfect sweet treat to share with your loved one.

Ingredients

• 3 egg whites, at room temperature

• 1 teaspoon dried rose petal powder (Optional)

• ½ cup white sugar, or more to taste

• 1 teaspoon vanilla extract, or to taste

• ½ teaspoon rose extract, or to taste

• 1 teaspoon cornstarch

• 1 ½ tablespoons cream cheese

• 1 cup heavy whipping cream

• 2 tablespoons white sugar

• 1 tablespoon dried rose petals (Optional)

• Berries (optional)

Directions

1. Preheat the oven to 225 F. Line a baking sheet with parchment paper.

2. Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.

3. Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.

4. Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.

5. Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.

6. Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals and berries.

Apple Crisp

No time for pie? Try this simple dessert that's great served with ice cream.

Ingredients

• 10 cups apples, peeled, cored and sliced

• 1 cup white sugar

• 1 tablespoon all-purpose flour

• 1 teaspoon ground cinnamon

• ½ cup water

• 1 cup quick-cooking oats

• 1 cup all-purpose flour

• 1 cup packed brown sugar

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ cup butter, melted

Directions

• Step 1

  Preheat oven to 350 degrees F.

• Step 2

  Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

• Step 3

  Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

• Step 4

  Bake at 350 degrees F for about 45 minutes.

Quick Onion Soup

Photo by Adrienn87 form PxHere

Over the weekend I was watching a video on the Townsend’s YouTube Channel. They focus on 18th century life and cooking. What caught my eye was a recipe for onion soup. Of course, I didn’t have all of the ingredients, and I came up with my own seasoning mix. I think I created a pretty good modern take on a 200 year old onion soup that can be made in about 30 minutes using just a few ingredients.

Ingredients

• 2 Sweet Onions

• 4 Tablespoons of Butter

• 1 Teaspoon of Soy Sauce

• 1 Tablespoon of Bisquick

• 2 Cups of Water

• Marjoram

• Thyme

• Old Bay Seasoning

• Pepper to Taste

Directions

1. In a saucepan over medium heat melt butter.

2. Slice onion into rings, add to pan, and cook until caramelized.

3. Add a pinch of marjoram, thyme, and Old Bay Seasoning.

4. Add Bisquick and stir until it is well incorporated, forming a roux.

5. Add soy sauce and water and bring to a boil while stirring. Soup will thicken.

6. Pepper to taste and serve with a crusty bread (optional).

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The Inspiration Video

Sheet Pan Chicken and Veg with Mustard Vinaigrette

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer.

Ingredients

Chicken and Veggies:

• 1 pound Brussels sprouts, trimmed and cut in half

• 2 large sweet potatoes, cut into wedges

• 1 medium sweet onion, cut into wedges

• 2 tablespoons olive oil, divided

• 1 ¼ teaspoons kosher salt, divided

• ¾ teaspoon ground black pepper, divided

• 4 (5 ounce) bone-in, skin-on chicken pieces

Mustard Vinaigrette:

• 2 tablespoons grainy mustard

• 4 teaspoons champagne vinegar

• 1 tablespoon maple syrup

• ½ teaspoon kosher salt

• ¼ teaspoon cayenne pepper

Directions

• Step 1

  Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

• Step 2

  Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.

• Step 3

  Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.

• Step 4

  Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F.

• Step 5

  While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.

• Step 6

  Drizzle sauce over veggies and chicken.

The Ultimate Cauliflower Cheese

I have a confession to make. Thanks to my wife, I’ve been sucked into the world of Cotswold, UK fashion vloggers. Think crunchy homestead vloggers in the US, but with renovated manor houses and Land Rovers. However, the thing that I really watch for is their gardening and cooking. Many of them grow their own produce and source local ingredients. Ironically, that’s something you can easily do right here in our own region. I’ve featured recipes from Josie Irons before, but now her husband, Charlie, has started his own channel dedicated to cooking and gardening. This recipe is for a cauliflower cheese, a classic British side dish that is simple, filling, and healthy.

Christmas Tea Rings

These are a perfect Christmas treat. Make some to give away, some for Christmas breakfast.

Ingredients

• 1 (1 pound) loaf frozen bread dough, thawed

• ¼ cup butter, softened

• ½ cup brown sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons all-purpose flour

• 1 cup confectioners' sugar

• 1 tablespoon milk

• 1 teaspoon vanilla extract

Directions

• Step 1

  Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.

• Step 2

  Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.

• Step 3

  Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.

• Step 4

  Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.

• Step 5

  Preheat oven to 375 degrees F (190 degrees C).

• Step 6

  Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.

• Step 7

  Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.