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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.


In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread even.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.

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Homemade Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients

Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 


Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

Cake Doughnuts

Makes about 24 cake doughnuts and 24 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

If you’re going for minis, just use a smaller cutter and grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnut Ingredients

  • About 4 cups shortening (for frying)
  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will amke doughnuts rubbery). Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immedietly coat with streusel.

 

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Northwest Salad Recipe

This Northwest Salad is a crowd pleaser. Sweet pecans, lovely spring lettuce, and berries galore topped with lemon dressing. It’s dressed to impress!

Northwest Salad

Northwest Salad

  • 5-6 ounces spring lettuce
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries, stemmed
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, stemmed & sliced or quartered
  • 1 recipe lemon dressing
  • 1 recipe sugared pecans
  • 1/2 cup feta cheese, crumbled (optional)

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

Salad Dressing Ingredients

  • Juice from 1/2 fresh lemon (about 1/4 cup)
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons sugar
  • Salt & pepper to taste

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

Sugared Pecans Ingredients


Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans on a baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool. Cool completely.

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Almond Coffeecake Recipe

My years spent sleeping on bakery shelves before grade school are paying off for you once again. Today, I share with you the Almond Coffeecake.

Almond Coffeecake Recipe

Almond Coffeecake Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110°F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 5-6 cups white flour
  • 1 egg, beaten (for sealing and top of coffeecake)
  • 1 cup sliced almonds

Filling Ingredients

  • 7 ounces almond paste
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons almond extract

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.


Whisk mashed potatoes, shortening, eggs, and salt into yeast mixture.

Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Stretch dough into a long piece and place on a baking sheet lined with parchment paper.  Use a rolling pin to roll out the dough. Dough should end up about 1/2 inch thick,  18-20 inches in length, and 6 inches wide.

Place almond filling ingredients in a food processor and process for few minutes. Spread down the middle of the dough along the whole 20 inches and about 2 inches in width. Bring the bottom of dough up. Use beaten egg to brush the bottom flap. Bring the top of dough down to attach to end with egg coating. Turn coffeecake over so sealed side is on the bottom. Make into a circle and connect the ends.

Allow coffeecake to rise again until doubled in size. Brush top with remaining beaten egg and sprinkle sliced almonds over top.

Bake for 15-20 minutes.

Allow coffecake to cool to almost room temperature. Make frosting and drizzle over top of coffeecake.

I just had a piece and it’s heavenly. I’m so happy. All I need now is a bakery shelf to nap on.

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Hot Cross Buns Recipe

Glory glory. Hot Cross Buns have risen and are here just in time for Easter.

Hot Cross Buns Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • Zest and juice of one orange (small pieces of orange are great too!)
  • 5-6 cups white flour
  • 1 cup sweet dried fruit of your choice (pineapple, cherries, cranberries, etc. work great)
  • 1/2 cup raisins

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.

Whisk mashed potatoes, shortening, eggs, salt, orange zest, and orange juice into yeast mixture.


Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Knead in dried fruits. Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Form dough into rolls and place on a baking sheet lined with parchment paper.  Leave about an inch between each roll. This dough should make about 20-24 buns. Allow to rise again until doubled in size. Beat one egg and brush the top of each bun with egg.

Bake for 15-20 minutes.

Allow to cool to almost room temperature. Make frosting and use to make a cross on each bun.

 

 

 

 

 

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Poppy Seed Thumbprint Cookies with Meyer Lemon Filling Recipe

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Thumbprint cookies are probably some of the very best cookies in all the cookie kingdom. I’ve been waiting for Meyer lemons for months, therefore I didn’t just want to make just any old recipe with them hence this very special post. I wanted to try to make something I’ve never seen before. If I didn’t accomplish that, seems like I may have at least decided upon the world’s longest cookie title ever…  Poppy Seed Thumbprint Cookies with Meyer Lemon Filling.


Preheat oven to 350°F.

Makes about 2 1/2 dozen thumbprint cookies.

Poppy Seed Thumbprint Cookies Ingredients

  • 2/3 cup of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 egg
  • 1  t. vanilla extract
  • 1 t. salt
  • 2 cups of flour.
  • 1/8 cup poppy seeds

Cream together butter and sugar, then mix in egg, vanilla, salt, & flour until dough combines together.

Scoop out a small ball of dough – cookie scoop works great. Either roll each cookie dough ball in poppy seeds if you like a lot, or sprinkle them on each cookie. Place about a dozen per half sheet pan lined with parchment paper.

Almost makes me happy.

Using something very small, press the “thumbprint” in the middle of each cookie. Or if you rather, you know, your thumb. Make sure there are no open sides that your filling will be able to drip out of. You can just press suspicious cracks closed with your fingers before baking.

Probably makes me even happier.

Bake in pre-heated 350 degree oven for about 15 minutes or until bottoms of cookies are light golden brown.

While the cookies bake, so maybe let’s make the filling.

Meyer Lemon Filling Ingredients

  • 1 1/2 cups of powdered sugar
  • Zest from fresh Meyer (optional)
  • 2 tablespoons of freshly squeezed Meyer lemon juice
  • 1 tablespoon water

Regular lemons will work fine too, but there is something very special about Meyer lemons. They’re like the perfect love child of lemons and oranges.

You can adjust the liquid to the thickness you desire by adding more or less. Hence, it is wise to start with less as you will want your icing pretty thick for these cookies.

Finally, using two small spoons, scoop some icing into one then control the amount you need to fill each thumbprint with the other spoon.

In conclusion, happiest.

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Basic Pie Crust Recipe: Tips & Secrets for Making a Perfect Crust

Once you have a great basic pie crust recipe, making pie becomes something one dreams about. Well, wait no longer. I got you. It’s easy and once you read through the tips, you’ll have a lovely, flaky crust every time.

basic pie crust

Basic Pie Crust Tips and Secrets

  1. Chill – The butter needs to be cold. The dough needs to rest in the fridge before using.
  2. Don’t smother with attention – Pie crust is an introvert in the world of pastry, so take it easy and handle with care. Too much touching will overwork the gluten in the flour and make it rubbery.
  3. Don’t drowned it – Use as little water as possible. Again, too much will make the dough rubbery.
  4. Nobody wants a soggy bottom – Be sure to parbake your bottom crust or, well, your bottom will be soggy… and rubbery.
  5.  Weight matters – use pie weights (or dry beans) to weigh down bottom crust for the parbake. This (and refrigerating and using less water) helps keep the pie crust from shrinking while baking.

Pie Crust Ingredients

  • 2 cups flour
  • 1/2 cup (one stick) unsalted butter, cut into small pieces
  • 3 tablespoons sugar (optional)
  • 1 teaspoon salt
  • 6 tablespoons very cold water (approximate)

Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar. Preheat oven to 350F.


basic pie crust

Continue to pulse and slowly add water until mixture begins to form a dough. Keep in mind, less water is best. Yeah. Like that.

Without touching dough too much, form into two balls. Gently wrap dough balls in plastic wrap and refrigerate for 30 – 60 minutes.

basic pie crust

Yeast dough loves to be played with but pie crust does not. A cold pie crust is a flaky pie crust. Keep things cool by not touching the crust too much.

basic pie crust

Roll each dough ball out into a large circle – just a little bigger than your pie plate.

basic pie crust

The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.

basic pie crust

And then place it into the pie plate and carefully unfold.

The Parbake

Pre-bake (also known as parbake) the bottom pie crust to prevent a soggy pie. To do this, place a piece of foil over the bottom crust. Place about a cup pie weights or dry beans. Beans cannot be used for eating after this as they will no longer cook properly, but they can be saved for another day of pie making.

Simply fold extra crust under and then pinch along the entire pie to for an edge. A little flour on the fingers helps the fingers not to stick to the pie crust as you do this.

Bake pie crust in preheated oven for about 13 minutes or until crust edges are light golden brown.

Pour filling into bottom pie crust.

The Topper

Place second pie crust over the pie. If you like, you can use a cookie cutter to cut out a small circle in the center and then place it over the pie. If you want to get fancy, you can do lattice work. Otherwise, you can just place the crust over the pie and then cut some slits in the middle of the top crust.

The Edge

For the edge, just fold excess under and then pinch again all around the edge. The edges look prettier with practice. Rustic is okay. No worries.

Brush top pie with beaten egg. Place in oven and bake for about 45 minutes (depending on your recipe) or until top crust is golden brown and filling is bubbling. Allow the pie to set for at least a half hour so the filling can set well. It will still be warm enough to enjoy with ice cream if you like.

basic pie crust

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Giraffe Swiss Roll Cake With Whipped Peanut Butter Filling Recipe

Here’s how to make a swiss roll cake with giraffe spots.

I’m gonna stick my neck out and guess that you’ve seen Animal Adventure Park’s live video giraffe cam of April the giraffe awaiting the birth of her mini-me.  If you love giraffe’s as much as I do, you cannot wait for baby; so, while we wait, let’s get ready to celebrate. Hopefully, you’re spotting the puns here cuz I’m on a roll…

Use the internet to print out a giraffe pattern and place it under a white parchment paper. Copy the pattern onto parchment using a sharpie pen, then flip over onto half sheet pan, then place lined sheet pan in freezer while making the batter.


Preheat oven to 425°F.

Vanilla Swiss Roll Cake Ingredients

  • 1/3 cup sugar
  • 4 eggs
  • 1 cups flour
  • 1 teaspoon sea salt
  • 1 teaspoons vanilla

Put sugar and eggs in mixing bowl. Using the whisk attachment, beat until creamy and almost frothy.

Add flour, salt, and vanilla. Mix until all ingredients are combined and smooth. Pour batter into a decorating bag with a small-holed decorating tip and use to decorate lines on giraffe pattern.

Leave spots for next step. You really only need to draw about 2/3 of the pan with the pattern as when you roll it up, that’s about how much will actually be showing. After vanilla is filled in, place sheet pan back into the freezer for 45 minutes to an hour until lines of batter are very firm. This will help them to stay in place while they bake.

giraffe swiss roll cake

Chocolate Swiss Roll Cake Ingredients

  • 2/3 cup sugar
  • 8 eggs
  • 2/3 cups flour
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla
  • 2 tablespoons cocoa powder
  • Any leftover vanilla cake batter

Place sugar and eggs in mixing bowl. Using the whisk attachment, beat until creamy and almost frothy.

Add flour, salt, vanilla, and cocoa powder: and, mix until all ingredients are combined and smooth. Finally, mix in any leftover vanilla batter.

After the vanilla cake is finished freezing. Carefully spread over frozen giraffe lines. The goal is not to mess up your artwork and not allow the batter to slide under parchment paper.

Bake for about 20-25 minutes or until firm. Here’s a great video that shows how to roll the swiss roll. It’s best to do this while the cake is still warm.

Peanut Butter Filling Ingredients

  • 3/4 cup heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 4 ounces unsalted butter, softened
  • 1/2 cup peanut butter
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon sea salt
  • 2 teaspoons maple extract

Whip heavy cream until it has stiff peaks and then set aside in a different container. In same mixing bowl, place remaining ingredients and whip until fluffy. Add whipping cream back into the bowl and mix until combined, making filling even lighter & fluffier.

After swiss roll cake has completely cooled, add filling and roll up your one-of-a-kind masterpiece so you can enjoy while watching April wait for hers.

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Orange Blueberry Scones Recipe and How to Make Scones

How to Make Scones

  • Scone dough, just like pie crust dough, doesn’t like to be played with after the wet ingredients are added. Just mix the wet & dry ingredients until they can be formed into scones.
  • Always use cold butter and cut it into small pieces before adding to flour.
  • Always, always, always preheat your oven (except for on the rare occasion it doesn’t). If you don’t preheat your oven, the scones will melt slowly as the oven makes its way to 400°F.  Preheat and your scones will gain a firm outer crust which will help them keep their shape while they bake.
  • Don’t overbake. It’s easy to end up with dry scones and the culprit is overbaking.

Makes 8 scones. Preheat oven to 400F.

Ingredients

  • 4 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup (or 1 stick) chilled butter
  • 3/4 cup heavy whipping cream
  • 2 large eggs
  • Zest one orange
  • 3/4 cup juice from fresh orange
  • 6 ounces blueberries (I place them in freezer overnight before using)
  • Extra flour to dust the blueberries & form scones (about 1/4 cup)

Combine dry ingredients.

Cut cold butter into very small pieces and cut into flour mixture with a pastry cutter. Butter should be about the size of peas when you are done cutting into the flour.

In a separate bowl, whisk together heavy cream, eggs, orange juice, orange zest. Pour wet ingredients into dry ingredients and gently stir just until combined.

Fold blueberries gently into dough.

Form 2 round disks with the dough; consequently, each disk should be about 5 inches around.

Cut each disk of dough into 4 sections for a total of 8 scones. Remove excess flour from scones while placing on a baking sheet sprayed with non-stick baking spray or sheet lined with parchment paper so that the blueberries do not stick to the baking sheet.

Repeat with second half of dough.

Bake at 400 degrees for about 25 minutes or until scones are light golden brown and done in the middle. Cool for about 10 minutes.

Frosting Ingredients

  • 3 cups powdered sugar
  • 1/4 cup juice from fresh orange
  • Zest of one orange

Stir ingredients together to make the sunshine-y frosting.

You will want your icing thin enough to run down the sides of the scone but not too runny so you can add orange juice or powdered sugar until you get the consistency that you would like your icing to have. 

Finally, frost warm scones with orange icing. And now you know how to make scones. Amen.

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Pavlova With Nutella Whipped Cream and Fresh Berries Recipe

The pavlova is as fun to say as it is to make.

You see, making a pavlova is an event. It is not difficult if you follow instructions well; but, like all good things in life, it does take some time.

almond pavlova recipe

No drama, baby, just patience.

Preheat oven to 250°F.

Ingredients

  • 6 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 1/2 cups sugar (preferably caster sugar which is extra fine, not as gritty as regular)
  • 2 teaspoons almond extract
  • 1/2 teaspoon sea salt
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup Nutella
  • 1/8 cup powdered sugar, plus more for dusting
  • 2 pints variety fresh blackberries, blueberries, strawberries, and raspberries

Let eggs come to room temperature, then place egg whites in mixing bowl and save egg yolks for another recipe.

Whip egg yolks until frothy and white. Sprinkle cornstarch and vinegar over eggs then whip together. Add sugar a couple tablespoons at a time while continuing to whip, then add almond extract. Keep whipping until it’s glossy and has stiff peaks.

Line two half sheet pans with parchment paper. Form three 8-inch circles about 2 inches high each with meringue.

Bake for 1 1/4 hours. Reduce heat to 150 and bake another hour. Turn oven off and allow to cool completely in oven (about an hour).

While waiting for pavlova to cool, you can make the whipped cream and prepare the berries.

To make whipped cream, whip heavy cream in a clean mixing bowl. Once it reaches soft peaks, add Nutella and powdered sugar. Whip to stiff peaks.

Rinse berries and allow to dry on a sheet pan lined with paper towels. I like to cut the strawberries into quarters so they are easy to enjoy; but, if you’re looking for just a little more drama, you can leave all or some of them whole.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016