Let’s all sing together now shall we? “Do you wanna build a snowman…” or perhaps just the faces in this case. I was inspired to make these snowman marshmallows after seeing a set at Williams Sonoma during the Christmas holiday. I used my favorite recipe, Vanilla Marshmallows, from the Bouchon Bakery cookbook. For the lovable faces, I melted chocolate and whipped up a batch of royal icing.
Happy Holidays! I told myself I’d keep things simple this season and make just one shortbread recipe for all my gifts, bake sales, cookie swaps and parties. I saw the gorgeous shortbread wreath cookies on the December cover of Bon Appetit Magazine and I HAD to make them. See my how-to video.
The August 2009 Gourmet Magazine cover featured a glorious stack of ice cream sandwiches. So many food magazines, so many covers but that one I remember the best. I’m still sad that the magazine shuttered. I have fond memories of walking through the Conde Nast building and up to the Gourmet floor where the scripted black logo sign hung at the entrance. I worked with their events team at one point and I’m grateful to have collaborated with such an iconic magazine when I had the chance. Okay, enough reminiscing, and onto the sandwiches!
Earlier this month, I went on my annual strawberry picking trip, and the dessert I love to make AND eat with the berries are mini pavlovas. I’m really happy with the meringues. The first time I made one large disc and it cracked quite a bit. But, don’t worry. That is why you top it with whipped cream and fruit, and all is well.
2025 Update: Now almost 10 years later of making pavlovas and I think I’ve got it down. While there are always little things that can affect the way the meringues bake, I’d say this revised recipe is solid and I’m happy with the results. I like mini pavlovas for serving at a dinner party, but a large pavlova is a showstopper as well.
