Chocolate pavlova .........

Chocolate pavlova..... Another way to enjoy fresh berries ....

My life is full of surprises.....either positive or negative.....sometimes good and sometimes bad. When the opportunity allows, I choose to surprise my guests with an unexpected twist on dessert. It's always fun to let my guests guess what dessert I prepared for them. Most of us remember pavlova as a somewhat snowy white meringue shell atopped with fresh fruits. This is my frist time baking chocolate pavlova..... it's surprisingly good. After baking this pavlova, my house was full of chocolate aroma. Somebody guessed that I made brownie but somebody said that it was chocolate cake.

When it comes to pavlova, berries are always the stars. I just got a big box of strawberries.....they're tart so they'refresh and perfect for any desserts. The tartness of the strawberry contrasting to the sweetness of the crunchy shell makes this pavlova a lovely dessert.

This is one of the desserts that is easy to prepare ,but it takes time to bake. I baked mine for 45 mins. It's really worth the wait....the exterior is crisp and crunchy while the interior is moist and more like a soft marshmallow. Just top the crisp, crunchy shell with whipped cream and decorate with fresh fruits--strawberries, cherries, kiwi or any fruits of your favorites.

Adding cocoa powder not only brings up such a nice aroma of chocolate but also makes this pavlova less sweet. I also added some chopped almonds and sprinkled some bitter sweet chocolate chip at the bottom of this pavlova. I really love how light and delicate this pavlova is. Those cracks said them all.

Thank you for visiting. Enjoy your beautiful day ......

Langues-De-Chat .........

Langues-De-Chat or Cat's tongue cookie......

Would you believe me if I tell you that these burnt edges cookies will instantly melt in your mouth?. If you never had a pleasure of eating meltaway cookies, it's time to try Langues De Chat. The reason that I wanted to make this cookie is a little strange.....I like its name!

It's quite easy to make this cookie....only a few ingredients are needed. If you would like to get rid of egg whites in your fridge, bake this cookie or macarons. Life is much easier with this cookie, I think. I added matcha powder to add some color.

I'm not a piping expert of any kinds, so my cookies are not in the perfect shape. It should be long and thin like the shape of cat's tongue. If you never did it before, I would recommend to put the dough into the pastry bag fitted with a round tip in order to get a perfect cookies. It should be about 6 cm long. I just simply cut the corner of plastic bag and piped the dough onto the baking sheet.

These cookies are delicious. They're crispy, they're buttery and they disappeared faster than I thought.
This cookie is very addictive. Enjoy.......

Avocado cheesecake ..........

Cheesecake made from "nutrient booster".

One of my favorite combinations in my dessert recipe is avocado and pistachio. I had a few avocados sitting in my kitchen, so I decided to turn them into a flavorful dessert. Avocados should not be refrigerated until they are ripe. I normally let them sit in the fruit basket at room temperature.

This "Alligator Pear" is a good source of potassium. I love its smooth and milky texture that make it a good substitute for dairy product like whipping cream when I desire for a rich and creamy dessert. It is great for salad , dessert and even ice cream.

Every single bite of this avocado cheesecake is flavourful, creamy and full of valuable nutrients. However, it wouldn't be perfect without a crunch from chopped pistachios. I love to have some chunk of avoado in my cake. If we overbeat avocado, it will turn bitter!

If you enjoy avocado on your salad or spread on toast, I'm sure this cheesecake would be your favorite on the table. This avocado is always a crowd favorite. Some people don't believe that this flavourful cake is made from avocado!

If you never make it before, don't hesitate to give it a try. What you have to do after serving is to accept the compliments from your guest. Don't believe me until you try it yourself.

Thanks for visiting my blog. Enjoy...

Cream puff ............

Cream puff or Choux cream is a simple but lovely dessert. It's also a good way to get rid of milk and eggs.

I have a big bottle of milk that will expire within 2 days and a dozen of eggs in the fridge. It's time to clear the fridge and then I can go shopping again!

Making cream puff is much easier than making cake. It needs to be baked at high temperature. I usually poke holes into the finished puffs right after they have come out of the oven. Then return them back into the still-warm with the door slightly opened for 10-15 minutes. Another option is to reduce the oven temperature from about 400 degrees F to 350 degrees F about a quarter of the way into the baking process. Either way , it will produce the crispy shells but the inside is mostly hollow.

Fill it up with cream from the bottom of the puff by making a tiny incision , that way the puff will remain in a good shape.

No need to be a piping expert, just squeeze.

These cream puffs will be quick to disappear. Enjoy!