I’ve been a little heavy on the recipes lately, but I have quite a backlog to get through of things I feel I just HAVE to tell you about! And I’ve missed TWO weeks of Saturday Sweets installments and want to make it up to you.
Also, my family left today to go back to the faraway land of O-Ville, Ontario, so I don’t have the cheeriest of stories to share with you.
Unless you’re interested in the fact that we bought a house?
Well, technically that is largely untrue. My in-laws bought the house, really, but we have our small share which allows us to live in a rather palatially large share. Sounds fair, right? For the first time I actually get to put my Interior Decorating diploma to good use on a home I can actually make decisions about! I don’t have to confirm with a landlord if I want to paint a wall (which I ALWAYS do), I don’t have to hope no one will notice we screwed a planter box onto the side of the house, I don’t have to pay someone else’s mortgage for them, I don’t have to cram 4 people’s lives into less than 900 square feet…
On the other hand, I do have to care if my appliances break down or my roof leaks. I do have to clean like I might be there in two years facing the same (no doubt morphed) dirt if I don’t deal with it now. I do have to commit to staying in one place for a reasonable amount of time.
I figure I can handle one big commitment per 5 year span, and between getting married and having 2 children over the past 5 odd years I’m just hoping the time frames don’t overlap anywhere, prompting a return to my post-wedding sleeptalking and day visions which made Carl (and my mother) question my sanity.
(Now you are probably questioning my sanity. Don’t worry, I’m quite harmless.)
I don’t even know where to begin – probably largely due to the fact that my budget is about $12. If I had unlimited money I think I know exactly where I would start – hire an interior decorator😉 But seriously, we’re very excited about it, as it will give the kids lots of room to play, both inside and out, and with all that kitchen space just THINK how many recipes I can test and create!
In the meantime, before said O-Ville family left, I made this delicious gluten-free dessert for us all!
I inherited a daunting stack of old Cooking Light magazines from my aunt, via my mom, and thoroughly enjoyed going through each one and ripping out recipes to try at a later date. As I work my way through them, I have to say I have yet to be disappointed by one, and since the magazine is called Cooking Light I feel like they must be healthy…and actually, a serving (an eighth) of this dessert comes in at less than 200 calories, according to the nutritional info provided in the magazine. This torte was a big hit with adults and kids alike; I could easily have made two as it’s really light and fresh and inherently eatable. And we all like our dessert.
My meringue could’ve used an extra 15 minutes since it was a muggy day, making it a bit harder to remove it from the parchment paper, but it didn’t affect the overall taste at all. I’d actually never made meringue till recently and then I’ve made it several times in the last month after realizing how easy it is, so if you haven’t tried it this is a great recipe to start with! If you’ve had pavlova, this is basically fruit pavlova in cake form, which looks impressive, even if it is hopelessly, deliciously messy to serve. I wish I could’ve taken a picture of that for you but since this dessert traveled, and I have yet to become crazy/patient/bold enough to photograph food at other people’s homes (it’ll come), you can click here to see what the inside looks like. Honestly, mine didn’t look nearly that perfect anyway. Nobody complained.
Aside from making the meringue this is actually a very low-effort dessert, even if you make your own whipping cream instead of using store-bought “whipped topping”. I think I would do that next time since I’m not the biggest fan of the special flavor those “edible oil products” impart, although I know that would really negate the light factor. But it is dessert, after all. And it’s gluten free, and we all know gluten is what makes us chubby anyway, right?
P.S. This would be amazing with a combo of berries too, or just raspberries. Everything is good with just raspberries.
Raspberries, raspberries, you sweet red delights
I could eat you all morning, noon, eve and night.
You’re tart and you’re sweet (I know what that’s like)
We’re two peas in a pod, we’re that much alike.
Strawberry Chocolate Meringue Torte
4 large egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 cup sugar
2 cups (about 1 lb) sliced strawberries
1 tsp sugar
1/2 cup semi-sweet chocolate chips
2 cups frozen whipped topping, thawed
Preheat oven to 250.
Cover a large baking sheet with parchment paper and draw 2 8″ circles on the paper (I trace around a cake pan or put my handily-marked silicone pie mat under the paper to trace). Turn paper over and secure with masking tape.
Beat egg whites, salt and cream of tartar at high speed of a mixer until foamy. Gradually add the 1 cup of sugar, a tablespoon at a time, beating until stiff peaks form. Divide the mixture over the 2 8″ circles, spreading with the back of a spoon. Bake for 1 – 1 1/4 hours or until meringues are crisp. Sprinkle each meringue with 3 Tbsp chocolate chips and return to oven. Turn off oven and let meringues stand for 5 minutes to soften chocolate. Remove from oven and spread softened chocolate with a spatula. Cool meringues to room temperature. Meanwhile, sprinkle strawberries with remaining 1 tsp sugar; cover and set aside.
To assemble, place 1 meringue on a serving platter, spread 1 cup whipped topping over it and top with half the strawberries. Repeat with second meringue, second cup of whipped topping, and remaining strawberries. Melt 1 Tbsp of chocolate chips in the microwave and drizzle over top.
Makes 8-10 servings.
Recipe barely adapted from Cooking Light magazine.