Happy Pavlova Holidays


When it comes to celebrating there is nothing more relaxing than filling your home with the magical aroma’s wafting in from your kitchen.

Christmas and holidays celebrations this time of the year are all about being thankful, and what better way to give thanks to the ones you love—gifting them with something that will send their taste buds into giddy-land.

Raspberry Cream Pavlova




You can make this ahead of time, as the meringue layer can be made several days ahead. Keep it tightly wrapped in saran or in an airtight container until you’re ready to assemble and serve.


6 egg whites
1 1/2 cups white sugar
1 tsp. white wine vinegar
1 tsp. corn flour
1/2 tsp. cream of tarter
1 tsp. vanilla extract

For the Filling:

8 oz. whipping cream
1 lb. fresh raspberries (or any other kind of berry)
1 TBSP confectionery sugar (icing sugar)


Heat oven to 300F

Cut out two circles (the size of a small dinner plate) of parchment paper, and put on baking sheet.

Whisk the egg whites with an electric mixer (or hand mixer) until they form stiff peaks. Slowly whisk in the sugar, one tablespoon at a time, and then add cream of tarter, until the meringue looks glossy.

Whisk in the vinegar, corn flour and vanilla.

Spread the meringue evenly onto the parchment paper circles and bake for one hour.

Turn off heat and allow to cool completely inside the oven.

Once the meringue is completely cool, place berries in a bowl and mix them with the icing sugar.

Whip up your whipping cream in a separate bowl.

Fold half the raspberries into the whipped cream and spread this mixture over one of the meringue circles.

Place second meringue circle on top and decorate with the remaining raspberries.

Let stand for one hour before serving.



Bake someone happy.

It’s that time of the year when baking for others is not only about gifting something sweet, but it has major therapeutic benefits for the baker.




No matter what level of cook or baker one is, a simple recipe for cookies is an excellent way to express your creativity, and  a great way to relieve stress.




Here’s a delicious, moreish recipe for oatmeal chocolate chip cookies, guaranteed to fill your home with a warm, comforting aroma.


Oatmeal Chocolate Chip Cookies



cup un-salted butter, softened
cup light brown sugar, packed
1/3 cup white sugar
2 large eggs, beaten
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups quick-cooking oats
1 1/2 tsp. cinnamon
1 cup chocolate chunks -or- chocolate chips; semi-sweet -or- milk chocolate (your choice)

  1. Preheat the oven to 350°F
  2. Line a baking sheet with parchment paper (or use a non-stick baking sheet).
  3. You’ll need two bowls; large one for dry and and smaller one for wet ingredients.
  4. In the large bowl, sift together; flour, baking soda, salt and cinnamon.
  5. In the smaller bowl, cream together the butter, brown and white sugars, and stir until the mixture is smooth and creamy, then stir in the vanilla, and slowly add the beaten eggs and blend well together.
  6. Stir the dry ingredients in the creamy mixture until just blended (do not over mix).
  7. Mix in the quick oats and chocolate chips.
  8. Stir enough (not too much stirring) to get everything evenly distributed.
  9. Drop by heaping spoonfuls onto baking sheet.
  10. Bake for 10 – 12 minutes.
  11. Cool cookies on the baking sheet for five minutes, then transfer onto a cookie wire rack to cool completely….but, it’s always nice to pinch a warm cookie before they are completely cooled.

These cookies make a great contribution for a cookie exchange.



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It’s the most bakeable time of the year.

It’s the season for last minute shopping, last minute cards to be sent out, and the most fun of all—last minute baking,


Sharing a few recipes to complement your sweet table. These can be enjoyed any time of the year, so if you don’t have time before Christmas, you can whip them up for New Year’s, PJ Weekends, any time is a good time to bake and fill your home with the sweet essence of home-baked goodies made with love.




Italian Christmas Cookies



4 large eggs, slightly beaten

1 cup white sugar

1/2 cup butter, softened

2 tsp. vanilla extract

3 1/2 cups flour

4 tsps. baking powder

1/8 tsp. salt

2 cups icing sugar (confectioner’s sugar), sifted

6 tsps.lemon juice, freshly squeezed from a lemon

Colored sprinkles


Preheat oven to 375 F

Line baking sheet with parchment paper or grease your cookie sheet.

Place a piece of wax paper underneath your cookie cooling wracks.

In a bowl sift icing (confectioner’s) sugar, and add lemon juice. Mix well together, until smooth, and not too watery. You can thicken it with more icing sugar if you need to. Set aside, while you make your cookies.

In a big bowl bowl cream together, eggs, butter, vanilla extract and sugar, until creamy.

In a separate bowl, sift flour, baking powder, salt together and mix well.

Slowly add flour mixture to creamy mixture, and knead well to form a non-sticky dough.

Sprinkle working surface with some flour, and turn dough onto your surface and roll the dough to form a log.

Slice into two inch pieces, then twirl into shape.

Place each cookie on the baking sheet.

Bake for 10 minutes.

Remove from oven and let sit for 2 minutes, then dip each cookie into the lemon icing sugar bowl, and top with sprinkles. Then transfer onto a cooling rack.

Maple Pecan Tarts



1 cup pure Maple Syrup
1 cup dark brown sugar, firmly packed
3 large eggs, slightly beaten
1/2 cup unsalted butter, melted
1/3 tsp. salt
1 tsp. vanilla
1 TBSP lemon juice
1 1/2 cups pecans, chopped (you can toast them ahead of time, or use them as is)

48 miniature uncooked tart shells, or 24 large tart shells, or if you want to make a pie, 1 uncooked pie shell. You can purchase pre-made ones (saves time) or you can make your own.


Pre-heat oven to 350

Tip: To keep the edges of any pie or tarts from burning, place a small bowl of water in the corner of your oven. Just use a oven-proof glass bowl, add about 1 cup of water and put in the corner. Helps to add moisture and not burn your crust. I do this for cakes as well, and makes cakes nice and light.

In a bowl add: maple syrup, sugar, eggs, butter, salt, lemon juice and vanilla, mix well until smooth and creamy.

Distribute pecans evenly to each tart shell.

Fill tarts with creamy mixture to the top.

Bake tarts for 18 – 20 minutes (for pie, bake for 45 – 50 minutes)

They’re done when you insert a toothpick in the center and it comes out dry.

Best wishes from our home to yours.


Whatever special holiday you are celebrating;

May you be dashing through the snow (or sand or grass) with laughter.
May your star on your tree, the twinkling lights in your world shine bright with blessings.
May your bells jingle with music, whether you can carry a tune or not.
May your homes be filled with warmth, love, laughter, candy, good health, kindness, peace and harmony for you, your families, friends, community, country during the holidays and throughout the year….the world is always a better place when it’s filled with love, laughter and light.


Merry Christmas, Happy Hanukkah, Happy Kwanzaa,

Happy Pancha Ganapati, Bright Yuletide

Happy Holidays to all!


I bet you can’t have just one spoonful.


My husband has a sweet tooth. I know what you are all thinking, that’s why he married me. Well, there is that of course. 🙂

Then there’s his second love. Dessert.

He especially loves the traditional French Canadian dessert called Pouding Chomeur. The only time he gets to eat this dessert is when we go to a restaurant in Quebec that serves it, which is about once a year.

Continue reading I bet you can’t have just one spoonful.