For a few years I made a meringue all the time. It was Pearl’s request every birthday and they are so light and simple that it was an easy request to fill.

My mom has conditions, like the weather has to be right or the meringue won’t work. I imagine if you live somewhere outside of sea level, this probably works regularly for you. If you live in the Seattle area - or anywhere that has “misty” days, you will need to choose your day to make this accordingly. It really does seem to stay chewier on days when the weather is damp. A dry sunny winter day is actually the perfect day for meringue.

There are three secrets to making the perfect meringue:

1. Don’t make these when it’s pouring down rain, the humidity kills them.

2. Don’t go too fast with the sugar. Be slow.

3. Watch your oven temperature and don’t rush anything.

Basic MeringuE

4 large egg whites

pinch of salt

1/2 cup sugar

1/4 teaspoon meringue powder

STEP 1

Preheat oven to 200 degrees.  Line two baking sheets with sil-pat or parchment paper.

In a stand mixer, whisk together egg whites and salt until bubbly.  With the mixer running slowly add sugar and meringue powder. Whisk until stiff peaks form - about five minutes.

STEP 2

Divide the meringue into two equal portions and spread to a 2” thick layer on each of the parchment lined pans.

STEP 3

Bake meringues two hours until crisp to the touch.  Turn off the heat and let sit in the oven one hour - without opening the door. Remove from the oven and make sure they are completely cool before topping them.

These store about a week in an airtight container. But I recommend letting them cool, then immediately turning them into dessert! Either layer with my Rhubarb Curd, or any kind of berries and whipped cream.

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Peanut butter and chocolate is such a classic combination - I can’t imagine a better dessert than incorporating peanut butter into a brownie. These brownies are especially fudgy and gooey and perfect for a ribbon of peanut butter.

This is the kind of thing I will make for a football watching party because they are done the day before, they are crazy rich so you don’t need a huge batch, and they are epic - so they will disappear fast! They are also not too hard to make, so they seem like you worked hard (homemade brownies!) but they are as simple as a regular cookie.

The thing that may throw you off is the double boiler. Really, this is a bowl over a pot of hot water. You’re trying to slowly melt the chocolate and butter together to get it to be liquidy. You can do this in a microwave too, it’s just a little more effort because you have to keep checking it and starting the microwave again. The double boiler - over a medium low heat - will do the work itself with just a little whisking.

The only other “trick” to remember is to go super slow when adding the chocolate mixture to the egg mixture. If you go too fast, the eggs will turn into little bits of scrambled eggs and that’s not delicious in a brownie. I just turn on the mixer, go slow, and let it splash a little bit. As long as you’re pouring slow and the mixer is on low, the splashing won’t be too bad.

Peanut Butter Swirl Brownies

makes about a dozen

8 ounces semi sweet chocolate

8 tablespoons butter

1 1/2 cups brown sugar

4 eggs

3/4 cup flour

1 cup smooth peanut butter

1/2 cup softened butter

1/2 cup powdered sugar

1 teaspoon vanilla

STEP 1

Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.

Make a double boiler by layering a glass bowl over a boiling pot of water. Place the 8 tablespoons butter and 8 ounces chocolate in the double boiler and whisk over medium heat until melted.

STEP 2

In the bowl of a stand mixer, blend together the brown sugar and eggs until smooth. With the mixer running, pour the chocolate in a slow steady stream. If you go too fast, you’ll end up with scrambled eggs.

STEP 3

Once the chocolate has been incorporated, stir in the flour 1/4 cup at a time. When everything is just incorporated, scrape the batter into the prepared pan.

STEP 4

In a separate bowl, combine remaining butter, peanut butter, powdered sugar and vanilla. Whisk until smooth. Dot the top of the brownies with the peanut butter mixture and swirl in to incorporate.

STEP 5

Pop into the oven and bake 45-50 minutes until a toothpick comes out clean. Or clean-ish - a few crumbs will come up at the very end.

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We just got back from a glorious two weeks in Scandinavia. For both Mr. Hedin and I, Sweden is “the homeland.” It’s where all of our great grandparents originated from - and after being there, we can totally see why they landed in Seattle. It’s identical. Our weather, our greenery, the water - it’s so reminiscent.

It was also cool to see how so many of our “Northwest Flavors” are also reflected in the foods of Scandinavia. Rhubarb was especially prominent. We usually associate rhubarb with spring here in Seattle - like right when strawberries come out in May - but the weather is a little cooler in Sweden, so the rhubarb was EVERYWHERE in mid-June. We happily ate everything we found with rhubarb, and loved a rhubarb soda that we had at Restaurant Barr.

My rhubarb at home is still going strong, so when we got home I tried to recreate something just like it. Mostly because it was delicious but also because when I took a sip of Jud’s rhubarb soda, all I wanted to do was to stir in a little gin.

Rhubarb sauce on ice cream in Copenhagen!

Restaurant Barr in Copenhagen used rhubarb perfectly throughout the whole dinner

Rhubarb Syrup

1/2 cup chopped rhubarb

1/4 cup sugar

1 cup water

In a sauce pan, bring all ingredients to a boil. Reduce heat and simmer until the water is reduced by half. Let cool. You can keep this in the fridge for up to one week.

If the syrup gets too thick and looks like jam, add a few tablespoons of hot water and stir (or shake it in the jar) really well. If it is still not pourable - add another tablespoon of hot water.

To make a Rhubarb Soda

In a tall glass filled with ice, add two tablespoons rhubarb syrup and top with sparkling water. Stir gently. You can add more or less rhubarb syrup as you’d like.

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Spike it!

Click below and read about how I spiked the Rhubarb Syrup with gin - and what gin to choose.

Click Here

Did you gain the freshman 15 in college? No worries if you didn’t - I gained it for all of us. At least three of us. Maybe four. I really loved everything I found in college and these study treats were a clear reason I gained more weight my freshman year than I even gained pregnant. Even making test batches all week have me desperate to find my will power - especially when I landed on THE recipe.

This is it! Were you a Gamma Phi in the late 1990’s in Seattle? Then you remember these bars. We stood out front of the dining room doors waiting for them to open so we could descend on the platter set out for us. I hadn’t thought of them in years except that a girlfriend’s daughter is going through rush this fall and I started dreaming about all of the things I ate in college. These are at the top of the list.

As you might imagine from a dessert bar from institutional cooking, these are crazy simple. The most time you’ll need is to let them cool before cutting. Most of the process happens on the stove, and then the bits are pushed into a brownie pan. Don’t be shy when you push. These bars sticking together is critical.

I did try to upgrade ingredients. I attempted to replace corn syrup with honey. Nope. I attempted a high quality peanut butter. Also, nope. The key here is inexpensive peanut butter, the creamiest one you can find, and regular old corn syrup.

Study Treats

(a.k.a. No Bake Peanut Butter Bars)

makes 16 squares

1/2 cup corn syrup

1/2 cup brown sugar

1 cup smooth peanut butter

1 cup corn flakes

2 cups Rice Krispies

1 cup milk chocolate chips

2 tablespoons shortening

STEP 1

Line an 8x8 pan with foil and spray with oil. Set aside.

STEP 2

In a saucepan, melt together corn syrup, brown sugar and peanut butter until smooth. Stir regularly and remove from heat as soon as it’s smooth.

STEP 3

Stir in both cereals until completely coated. Press into the bottom of the prepared pan and push down well.

STEP 4

In a microwave proof bowl, melt together the chocolate and shortening. I put it in the microwave for one minute, then stir completely. Then another 30 seconds to make it totally smooth. Pour immediately on the cereal bars and smooth out over the top.

Chill for at least one hour before cutting.

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I spend every weekend at the baseball field watching back to back baseball games. And several days a week at the batting cages watching batting practice. I started batting practice by reading a book and now I watch each swing to remind him to keep his front foot down; to keep his head down; to watch his wrists; to compare lengths we think the last ball went. We are a baseball family. I am a baseball mom. So it only seemed appropriate that I try to make America’s favorite snack for America’s favorite pastime. CRACKERJACKS!

It’s basically caramel corn with peanuts. It’s super simple and makes a huge batch so you can take it to your next game - double header - or batting practice - and share it with everyone!

Homemade Cracker Jacks

12 cups air popped pop corn (about 1/2 cup kernels)

1 ½ cups tightly packed brown sugar

¾ cup light corn syrup

¾ cup butter

1 teaspoon vanilla

1 cup spanish peanuts

STEP 1

Preheat oven to 300 degrees. Spread popcorn out on a lined baking sheet.  Line with either a sil-pat or buttered parchment paper. 

STEP 2

Place sugar, corn syrup, butter, and vanilla in a heavy bottomed sauce pan over medium heat and bring to a boil, stirring constantly until sugar dissolves.  Cook until a candy thermometer reaches 250 degrees.

STEP 3

Remove from heat and stir in the popcorn and peanuts. Spread out on a lined baking sheet and sprinkle the top with coarse salt.

STEP 4

Pop into the preheated oven and bake 50 minutes, stirring every 15 minutes, until caramel is set. Break into pieces and store in an airtight container for up to one week. 

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There is nothing the kids love more than when I make meringues. It’s a fan favorite - and one of the simplest treats you can make! They are literally three ingredients. The secrets are:

1. Don’t make these when it’s pouring down rain, the humidity kills them.

2. Don’t go too fast with the sugar. Be slow.

3. Watch your oven temperature and don’t rush anything.

These are super elegant for this holiday that doesn’t always inspire elegance!

Eyeball Meringues

Makes about 1 dozen

4 large egg whites

pinch of salt

1/2 cup sugar

1/4 teaspoon meringue powder

STEP 1

Preheat oven to 200 degrees.  Line two baking sheets with sil-pat or parchment paper.

In a stand mixer, whisk together egg whites and salt until bubbly.  With the mixer running slowly add sugar and meringue powder. Whisk until stiff peaks form - about five minutes.

STEP 2

Fit a piping bag with an Ateco number 12 piping tip. Paint stripes on the inside of the piping bag using red food coloring. Carefully fill the piping bag with white meringue.

STEP 3

Gently pipe out giant dollops. Place a candy eye in the center of each circle to flatten out the piping point.

STEP 4

Bake meringues two hours until crisp to the touch.  Remove from oven and let cool 10-15 minutes. Store in an airtight container (I use a ziploc bag) for about a week.

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It’s national S’more Day! If you’re like me and SUPER disappointed that we can’t have camp fires, then boy do I have the recipe for you. It’s no-bake and topped with homemade marshmellows. You’re welcome. The only trouble with these bars is that they are ADDICTIVE.

S'mores Bars

12 ounces milk chocolate, roughly chopped

1 package graham crackers
1 recipe marshmallow
butter

Lightly grease the bottom and sides of a 9x13 pan with the butter. Cut a piece of parchment to line the bottom of the pan and to hang over two of the sides. Press parchment into the buttered bottom and set aside.

In a small pan, bring two inches of water to a low boil. Place a glass bowl over the top of the pan and fill with the chocolate. Melt the chocolate, stirring often, over the hot water. If the water begins to boil too hard, turn down the heat and continue.

Pour melted chocolate into the bottom of the prepared pan. Press the graham crackers into the chocolate so they completely cover the bottom of the pan. Cut crackers with a serrated knife if needed to make them fit. Set aside.

Make marshmallows and pour into the pan. Using a buttered offset spatula, spread marshmallow to completely cover the graham crackers.

Let sit at room temperature - undisturbed - for 24 hours. Cut into 2x2 squares and roll sides in powdered sugar. Store in an airtight container at room temperature for 3-4 days.

Marshmallow Recipe

4 packets unflavored gelatin 3 cups sugar
1 1⁄2 cups water
1 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

In a stand mixer, combine gelatin and 3⁄4 cup water. Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).

Turn on stand mixer and pour in sugar mixture in a slow steady stream. Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners.

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More decadent desserts!

This recipe was my grandmother's.  She made this every year at Christmas time and it was possibly my favorite part of the dinner at her house.  My grandmother had very specific times of year that she made recipes and she did not stray from her very EXACTING menu plans.  So it could have been that I got so excited about this caramel corn because I only got it once a year, but I'm pretty sure it's actually because it is so amazing.  

I've added a little flaked salt to the top as it cools because I have never had anything that wasn't better with a little salt.  Espcially caramel.  

SALTED CARAMEL CORN

makes 12 cups

STEP 1

Spread popcorn out on a baking sheet lined with a sol-pat or buttered parchment paper.  

STEP 2

Place sugar, corn syrup, butter, table salt, vanilla and baking soda in a heavy bottomed sauce pan over medium heat.  Bring to a boil, stirring constantly, until sugar dissolves.  Once the sugar has completely dissolved, boil four more minutes without stirring.

STEP 3

Remove from the heat and pour over the popcorn.  Stir quickly to caramelize every kernel,  Sprinkle flake salt over the popcorn.

STEP 4

Place in a safe place at room temperature for at least three hours until dry.  Break into pieces and store in an airtight container for up to one week.

12 cups air popped popcorn

1 1/2 cups tightly packed brown sugar

3/4 cup light corn syrup

3/4 cup butter

1/2 teaspoon table salt

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon flake salt or fleur du sel

Every party dinner needs a dessert.  A good one.  This year with my 'clean eating' Easter, a 'clean'-ish dessert was needed.  It's a no-dairy, no-wheat, low sugar dessert that's perfect for the season!  It's full of berries, full of champagne, and is an AMAZING brunch dessert because it's light and refreshing.  

You can choose to use what ever berries you want - this would be great just packed with strawberries - but I love how it looks with all different berries floating on the inside.  There is champagne in the dessert so you can choose if it's a 'kid-dessert' in your house or not.  Because the champagne cooks for a few minutes + it's not much, I let my kids have some of it.  They don't love it so it works out all the way around - they don't feel excluded and I don't feel like I'm feeding my kids champagne.  

MIMOSA BERRY TERRINE

serves 4

4 cups mixed berries

2 envelopes gelatin

1 cup champagne

1 cup DRY Blood Orange

1 cup sugar

2 teaspoons fresh squeezed orange juice

STEP 1

In a small bowl, sprinkle gelatin over 1/4 cup of the champagne.  Let sit until the gelatin melts.

STEP 2

Spray the bottom of a glass container with cooking oil and layer all of the berries in the dish.

STEP 3

Heat the remaining champagne and sugar over low heat and stir until sugar is dissolved.  Remove from the heat.  Whisk in gelatin, DRY Sparkling, and orange juice..  Let cool slightly.

STEP 4

Pour gelatin mixture over the berries.  Place in the refrigerator and let cool at least 6 hours.  But ideally overnight.  

I was with a friend of mine talking about the Super Bowl party last month and she said "You have to have bacon at the party."  As soon as she said it, I said "What about bacon brownies?" You would not believe the look of disgust on her face.  

But I could imagine it.  Salty, sweet, creamy, rich, perfect.  A caramel topping with extra bacon on top seemed like the perfect way to finish it off.  Can you imagine a better dessert?  Especially for a big group?  

Bacon Brownies

makes 12

STEP 1

Preheat oven to 325 degrees.  Prepare the brownies according to package instructions.  Crumbled three strips of bacon into the batter.

STEP 2

In a saucepan, melt butter.  When butter is melted add brown sugar and 2 tbs heavy cream.  Whisk until the sugar is dissolved.  

STEP 3

Let the brown sugar mixture bubble for 2 minutes, stirring regularly.  Remove from heat and pour into the bowl of a stand mixer.  Let rest 30 minutes.

STEP 4

Remove the brownies from then oven when they are done and let cool.

STEP 5

Add the whisk attachment to the stand mixer and blend in powdered sugar, 1/2 cup at a time, until the frosting is spreadable.  You may not need all of the sugar.  If it's too thick, add a tablespoon of heavy cream.

STEP 6

Spread frosting over cooled brownies and crumble remaining bacon on top.

1 box brownie mix

6 strips cooked bacon

1/2 cup unsalted butter

1 cup brown sugar

4 tablespoons heavy cream

2 1/2 cups powdered sugar

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