The Weekend Dish: 4/29/2017
Happy weekend!
I hope that the week treated you well and that you’re on your way to enjoying a wonderful weekend. We have a usual weekend planned here! My sister’s birthday is tomorrow so she got to pick out dessert, and she sent me a Facebook video (not in English) of what looks to be a layered pavlova cake with fresh fruit. I can’t wait to create it – I think it’s going to be a fantastic spring/summer dessert!
As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!
On Brown Eyed Baker This Week
Margarita Cupcakes – Vanilla cupcakes infused with lime and tequila, brushed with more tequila, and then topped with a tequila lime buttercream frosting.
Spicy Southern Cheese Crackers – These homemade cheese crackers are spicy, buttery, and totally addicting!
Chocolate Chip Cookie Dough Brownies – These chocolate chip cookie dough brownies start with my favorite basic brownie recipe, and are topped with an egg-free cookie dough.
Friday Things – Crawling, store hours, chocolate, tank tops, and more…
Top 5 Most Popular Posts This Week:
1. No Bake Banana Split Dessert
2. No Bake Chocolate, Peanut Butter &
Oatmeal Cookies
3. Creamy Stovetop Macaroni and Cheese
Sunday Dinner Menu
Menu TBD
Layered pavlova cake (my sister’s pick for her birthday!)
What I Bookmarked This Week
Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:
Starting my Cinco de Mayo menu with this cheesy chipotle bacon guacamole (omg!).
Can I eat this cinnamon roll layer cake for breakfast? (please say yes)
Pretty sure I’m going to make garlic butter roasted mushrooms my default side dish for everything.
Peanut butter cookie dough dip? I’ve died and gone to heaven.
These cookies and cream stuffed brownies are the ultimate Oreo lover’s dream!
Have a delicious weekend!
I’m wondering how your Pavlova turned out? The time I tried it as a large cake, it was beautiful to look at, but hard to serve. From then on, I’ve made individual Pavlovas to rave reviews! I started using a recipe from Melissa D’Arabian for the meringues. For the fruit topping, I was looking for a way to use up my failed strawberry freezer jam that didn’t set up, so I used it to sweeten sliced fresh strawberries, with blackberries and raspberries, and it was fabulous. I complained to the company that made the fruit pectin about the freezer jam not working, but after I really thought about it, I realized I made a mistake and only used 1/2 the amount of sugar. Oops! Totally my fault!
Hi Jane, It turned out fantastic! I’ve made big pavlovas before, but for this I used three thinner layers and piled them up with fresh whipped cream and berries. Everyone loved it! I’ll be posting the recipe next week, so stay tuned :)
I made that cinnamon roll layer cake for our office bake sale and it brought $100 which went to Relay for Life. I didn’t get to try it all put together but the individual components were all delish. Something about that cinnamon sprinkled on top was like magic fairy dust, it hid all the imperfections in the my icing technique. And it is should absolutely be eaten for breakfast, in my opinion.
I’m excited to see your pavlova recipe! I’ve only had it once when I visited New Zealand. It was served with a strawberry-kiwi sauce and was incredible.
Michelle!
The Friday picture of Joseph is just beautiful!
Just had to tell you!
(saw his Pirates shirt peeking out!????⚾️????⚾️)
Enjoy the Pavlova!! Yummers!
Aww thank you Janice :) And yes, Go Bucs!
Hi Michelle, Thank you so much for sharing the ‘joys of your boys’ posts on Fridays. The pictures are awesome, and I enjoy hearing all your news as they grow, and all your other interesting ‘finds’! I made the chocolate banana bread you bookmarked last Saturday— to die for! Thanks for your awesome blog and hope you and your family have a great weekend!
Hi Kathy, I’m so happy to hear you enjoy the posts! And thank you so much for the feedback on the chocolate banana bread – I can’t wait to make it myself!
I never really paid any attention at all to pavlova cakes, until now. They can be quite beautiful with all of those fresh berries against the creamy white of the meringue. Will you post a picture (with recipe) of yours? Now I have practical questions: What happens when you slice into a layered pavlova? Will it crack and maybe smoosh together due to the nature of baked meringue shells, or will it stay like meringue does on top of pies when it holds its shape? I’m guessing you would use a serrated knife to slice it?
Finally! Fresh local rhubarb is in! Today I plan on making your strawberry rhubarb cream coffee cake. Can not wait to try it with the rhubarb!
Hi Michelle, Yes, I’m definitely planning on posting about the cake, so stay tuned :) A pavlova will actually slice pretty cleanly without much smooshing. I hope you enjoy the coffee cake!