This is a festive take on one of my favorite desserts, pavlova. The meringue is piped into a wreath shape and topped with Christmas-colored fruits. I’ve seen a lot of recipes that show red currants and while I’d love to use them, they aren’t in season until summer. This has fresh raspberries, pomegranate seeds and mint. I really love the crunch of the arils so I was generous with those. Sugared cranberries would also be fitting. For extra flavor, a surprise layer of Meyer lemon curd underneath the sweetened whipped cream.
Homemade Mince Pies
I was inspired to make my own mince pies after eating them in London. From what I’ve researched, bakeries will often prepare the mincemeat filling months, sometimes years ahead, to really develop the flavor. While I’d love to try that one day, I decided to shortcut for my first bake, and bought a jar from a gourmet shop while in London.
Update August 2026: I ended up not liking the flavor from the store-bought mincemeat. It was far too sweet and spiced. So, this year, I have gotten a head start with holiday baking and jarred my own homemade mincemeat filling, so it has time to develop over the next few months.
Brown Butter Shortbread Cookies
I love browning butter for baked goods, but find many recipes will call for that step and the results don’t truly highlight the nutty flavor that well. I find it best showcased in a shortbread cookie, where there are not a lot of competing ingredients, just a bit of vanilla to enhance the overall sweetness.
Magnolia Bakery Banana Pudding
While Magnolia Bakery may be known for their cupcakes, thanks to Sex and the City, I always stop by the original Bleeker St. shop in New York City for their banana pudding. I love getting a little cup to-go and enjoying it at the little park just across the street. Recently, I was craving this signature NYC dessert, so I whipped up a batch using the recipe from the new cookbook.




