Why You’ll Love This Recipe!

• The taste and texture are like nothing else! A perfect meringue is light and crispy on the outside with a center that is still slightly sticky and chewy and marshmallow soft.
• You can prep the pavlova ahead, making it up to 24 hours ahead of time and then just add the whipped cream and fruit right before serving.
• I guarantee it will become a family favorite at your house just like it is at our house!
• Being naturally gluten free is one of the many great qualities of pavlova!

What is Pavlova?

Pavlova is a meringue based dessert that is named after the Russian ballerina Anna Pavlova and was created in her honor as she toured through New Zealand and Australia.

Meringue can be a little intimidating to people but it really is easy to make.  It is simply a combination of egg whites and sugar with a little cream of tartar and vanilla thrown in. 

Ingredients Needed

Sugar. I like to use superfine sugar but it can be hard to find. You can put regular granulated sugar into a blender and pulse a few times (don’t over pulse or it will turn to powder) to make your own super fine sugar. I have used regular granulated sugar too, just be sure to add it in extra slow and allow to fully incorporate so you don’t have a gritty meringue.

Egg Whites. Be sure to not get any yolk in with the white or it’ won’t whip!

Cream of Tartar. See FAQ below for alternative.

Vanilla Extract

How to Make Pavlova

• Line a cookie sheet with parchment paper or a brown paper bag.
• Trace a circle on parchment paper the intended size of your pavlova. An 8 inch dinner plate works well. Flip the paper over so the pencil marks are on the underside.

• Whip egg whites and cream of tartar together with a whisk attachment until soft peaks form.

• Gradually add your sugar in one tablespoon at a time while mixing at a low speed (about a 2 on a Kitchen Aid). Make sure sugar is fully incorporates before adding the next tablespoon.

• Mixture should be thick and glossy. It will not fall off the beater when turned upside town.
• Add in vanilla and mix for another 1-2 minutes.
• Scoop meringue onto the parchment lined baking sheet and fill in the drawn circles.  Spread with the back of spoon or an offset spatula.

• Create a flattened surface on the top with a slight indentation for toppings.

• Preheat your oven to 300 degrees F
• Place the pavlova into the oven and IMMEDIATELY reduce the heat to 250 degrees F
• Bake for 60-90 minutes or until they feel dry to the touch. A thicker pavlova like the one pictured will need 90 minutes, if you make your pavlova wider and not as deep it will be done in 60 minutes.

• Turn off the oven and let the pavlova sit in the oven until the oven is completely cool. You will know the pavlova is done if it is dry to the touch on the outside and releases easily from the parchment paper. Some cracking is normal.
• Do not add your toppings until you are ready to serve the pavlova.

Here are some other fun meringue desserts:

• Meringue Cookies
• Chocolate meringue Cookies
• Mini Pavlova
• Pavlova Wreath
• Toffee Meringues

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Pavlova Recipe

Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit.  It's a perfect Valentine's Day dessert or the perfect way to enjoy fresh berries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 412kcal

Author Leigh Anne Wilkes

Equipment

• Hand Mixer
• Measuring Spoons
• Parchment Paper

Ingredients

Pavlova

• 6 egg whites room temperature
• 1/2 tsp cream of tartar
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla.
• 2 cups whipping cream whipped
• assorted fruit
• 1/2 cup lemon curd

Instructions

Pavlova

• Heat oven to 300 degrees F.
• Line a large cookie sheet with brown paper bag or parchment paper
• Draw the desired size circle or circles using a pencil onto the paper, 8-10 inch wide
• In large bowl, beat egg whites and cream of tartar until soft peaks form. Use a stand mixer with whisk attachment or a hand mixer with a glass or metal bowl.
• Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
• Add in vanilla and beat for 1-2 more minutes.
• Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon or off set spatula.
• Place in 300 degree F oven and reduce heat to 250 degrees F IMMEDIATELY
• Bake for 60-90 minutes or until firm and dry to touch (inside of meringue will be soft) . A thicker meringue will take more time. Turn off oven at end of baking time and leave pavlova in the oven until completely cooled
• Remove from oven; cool completely. Meringue should feel dry and crispy to the touch and remove easily from the paper.
• Place on serving plate and fill with whipped cream and fresh fruit before serving.
• Keep refrigerated until ready to serve if not serving immediately. Do not add whipped cream and fruit more than an hour or two ahead of time. I prefer to do it right before serving.

Notes

• Separate egg whites from egg yolks while the eggs are cold.
• Use allow egg whites to come to room temperature before whipping them with the sugar. 
• When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
• Be sure your mixing bowl and beater are nice and clean.  Dirt in the bowl can cause your egg whites not to whip properly.
• Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
• If using a hand mixer use a glass or metal bowl, not a plastic bowl.

Nutrition

Calories: 412kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 103mg | Potassium: 112mg | Sugar: 46g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 40mg

Continue reading Pavlova. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Melting Moments Cookies

Delicious melt in your mouth cookies.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Calories 201kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 2/3 cup cornstarch
• 1 cup butter
• 1/2 cup powdered sugar
• 1 cup flour

Frosting

• 1/4 cup butter
• 3 3/4 cup powdered sugar
• 1/2 of a lemon juiced or enough to make frosting right consistency
• grated lemon rind

Instructions

• Cream butter.
• Add in flour, cornstarch and powdered sugar and mix until combined.
• Roll into balls and place on a parchment lined baking sheet.
• Bake at 325 degrees for 12 minutes (edges will be only slightly brown)

Frosting

• Cream butter and add in sugar, juice and zest.
• Cool cookies and frost.

Video

Notes

• For a little flavor variation add in a teaspoon of vanilla extract or 1/2 tsp almond extract.
• Instead of frosting them dust with some powdered sugar.

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 85mg | Potassium: 13mg | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.3mg

Continue reading Melting Moments. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Lay apples in the bottom of the pan on top of the melted butter. I used two medium size apples.  I left the peel on but you could peel them if you prefer. Work quickly as you want the pan to remain hot.

• Pour egg mixture gently over the top as you don’t want to dislodge the pretty arrangement of apples.

• Sprinkle the top with cinnamon sugar.
• Bake at 400 degree F oven for 20-25 minutes. If you prefer it less sweet, use less cinnamon sugar on top.

I love how it puffs up around the edges.

I am proud to say I liked our apple dutch baby recipe better than the one we had at the restaurant! Just add a sprinkling of powdered sugar to make it a little prettier and a little more sweet.

Check out more of my favorite breakfast recipes:

• Dutch Baby Pancake
• Lemon Scones
• German Pancakes for Two
• Peanut Butter Pancakes

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Apple Dutch Baby

Cinnamon Apple Dutch Baby Pancake is a delicious flavor twist on the traditional dutch baby pancake.

Course Breakfast

Cuisine American, Dutch

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 307kcal

Author Leigh Anne Wilkes

Ingredients

• 4 Tbsp butter
• 2-3 Gala apples sliced thinly
• 3/4 cup flour
• 3/4 cup milk
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 Tbsp sugar
• 4 eggs

Cinnamon Topping:

• 1/3 cup sugar
• 2 tsp cinnamon

Instructions

• Preheat oven to 400 F oven.
• Slice apples into 1/4 inch thick slices.
• Place butter into a 12″ cast iron frying pan and place in the oven to melt butter.
• In a bowl combine the flour, baking powder, sugar, salt, milk and eggs and whisk to combine. or place in a blender and pulse a few times to combine.
• Place the sliced apples into the bottom of the hot pan on top of the melted butter. Pour egg mixture over apples.
• Work quickly so that the pan remains hot.
• Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.
• Bake in oven for 20-25 minutes until golden brown.

Video

Notes

To make this gluten free and dairy free, use gluten free flour and almond milk.

Pour pancake mixture into a hot pan for best results.

Use a variety of colors of apples for added interest.  Our favorite apples are Gala, Honey Crisp and Granny Smith.

Nutrition

Calories: 307kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 317mg | Potassium: 215mg | Fiber: 3g | Sugar: 29g | Vitamin A: 495IU | Vitamin C: 4.2mg | Calcium: 79mg | Iron: 1.4mg

Continue reading Apple Dutch Baby. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

This recipe for deviled eggs is a classic, basic recipe. It is delicious on its own, or you can dress it up with some of your favorite ingredients or garnishes.

Deviled eggs make a wonderful appetizer and a healthy snack.  I know a few people that can make a meal out of them too.

Starting with perfectly hard boiled eggs is an essential first step. I recommend using my Instant Pot Hard Boiled Egg Recipe.

Ingredients Needed:

• Hard Boiled Eggs
• Mayonnaise
• Mustard
• Sugar
• Apple Cider Vinegar
• Salt and Pepper
• Paprika
• Chives

How to Make Deviled Eggs

• Peel hard boiled eggs and cut them in half.

• Scoop out the egg yolk with a spoon and place into a bowl.

• Smash the egg yolks with a fork.
• Combine egg yolks, mayonnaise, sugar, apple cider vinegar, and dry mustard. 
• Stir misture until smooth.
• Place mixture into a piping bag with a large star tip and pipe into the egg.

• Garnish with paprika and chives.

Check out more of my favorite holiday side dishes:

• Pineapple Casserole
• Cheesy Potatoes

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Easy Deviled Eggs

Easy Deviled Eggs is a classic recipe and one that is often found on the holiday table or at the neighborhood potluck.  They are so easy to make with the Instant Pot.

Course Appetizers

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 71kcal

Author Leigh Anne Wilkes

Ingredients

• 6 hard boiled eggs peeled and cut in half
• 1/4 cup mayonnaise
• 1/2 tsp dry mustard
• 1 tsp sugar
• 1 tsp apple cider vinegar
• salt to taste
• pepper to taste
• paprika garnish
• chives garnish

Instructions

• After peeling and cutting eggs in half, use a spoon to scoop out the yolk and place yolk in a bowl.
• Smash yolks with a fork until smooth.
• Add mayo, dry mustard, sugar, vinegar, salt and pepper to smashed egg yolks.  Stir to combine.
• Spoon filling back into egg white indentation or fill a piping bag with a large star tip with mixture and pipe back into egg white.
• Sprinkle with paprika and chopped chives.  Cover with plastic wrap and refrigerate until ready to serve.

Nutrition

Calories: 71kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 60mg | Potassium: 31mg | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.3mg

Continue reading Deviled Eggs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

If you have an Instant Pot, you need to be using it to make hard boiled eggs. The cooking process is easy to remember, quick, and the eggs come out perfect every time. And using my method, they are also so easy to peel.

Now you can have hard boiled eggs any time you need them. Easily make them for holidays, snacks, additions to salads and sandwiches. And they will be perfectly cooked every time.

Ingredients Needed:

• Eggs, large
• Water

How to Make Hard Boiled Eggs in the Instant Pot

• Place the wire rack that came with your pot into the bottom of the Instant Pot.
• Add 1 cup of water to your Instant Pot
• Place your eggs on top of the rack, about 7-8 eggs.
• Seal your pressure cooker and make sure the vent is set to sealing. 
• Set on high pressure for 5 minutes.
• Use natural release for 5 minutes after the cooking time is finished.
• Quick release any remaining pressure.
• Remove eggs from Instant Pot using tongs.
• Place eggs into a bowl of cold water and ice for 5 minutes.

Check out more of my Instant Pot recipes:

• Instant Pot Mexican Beef
• How to Make Brown Rice in the Instant Pot
• Instant Pot Scalloped Potatoes

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Instant Pot Hard Boiled Eggs

Making Instant Pot Hard Boiled Eggs couldn’t be much easier.  All you have to do is remember the number 5!

Course Bread/Breakfast

Cuisine American

Cook Time 10 minutes minutes

Resting 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 81kcal

Author Leigh Anne Wilkes

Ingredients

• 8 large eggs
• 1 cup water

Instructions

• Place water into Instant Pot along with the rack.
• Place eggs on top of rack and seal Instant Pot.
• Set on high pressure for 5 minutes. Do a 5 minute natural release and then remove eggs into a bowl of cold water and ice for 5 minutes.

Nutrition

Calories: 81kcal | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 210mg | Sodium: 82mg | Potassium: 78mg | Vitamin A: 305IU | Calcium: 32mg | Iron: 1mg

Continue reading Instant Pot Hard Boiled Eggs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.