baking

Sally’s Baking Addiction: August, 2019 Challenge: Lemon🍋 and Blueberry Vertical Cake👩🏻‍🍳

This August Sally presented us with a rather unique challenge. A vertical cake, where the layers are standing on end, instead of horizontal. I had never heard of such a thing, much less attempted such a creation.

This challenge was more about the process than the end product, which is great because my cake was not one of my best looking 😂

See what I mean?

But let me tell you how to make it, and then you can fix my mistakes!!

Ultimately, this is a roll cake. I have blogged about these before here, and I am forturnate in that I am comfortable making this type of sponge cake (it did make this an easier challenge for me).

The first thing was to make sure this cake will come out of the pan! A full sheet pan needs to be greased, parchment paper added, greased again and finally, a layer of flour was sifted over everything.

The next critical step was to make sure there was plenty of volume in the eggs (which is the only leveling in this cake).

The eggs were whipped until light and voluminous.

Sugar, oil and vanilla were mixed in

Then the flour, salt and baking powder was sifted over the mixture and, gently folded in, to maintain the air in the batter.

The batter was added to the pan, spread out and the air bubbles tapped out by gently banging the pan on the counter.

It is important to have the next step prepared before the cake is done baking. The cake bakes for ~ 12 minutes in a 350 F oven. It must be turned out onto a towel or parchment paper that has been generously dusted with confection sugar.

The warm cake was turned out onto the dusted surface and immediately rolled up to cool

The second element that had to be made in advance, so it had time to cool completely, was the blueberry sauce.

This is straight forward in that the blueberries, sugar, and lemon are cooked for a few minutes, then a cornstarch slurry was added to thicken the sauce

This, along with the rolled cake, are left in the fridge to set up overnight

The next day, both were left out on the counter to come to room temp, while the whipped cream was made. 1 and 1/2 cup of heavy cream was whipped with some sugar and vanilla. Then the blueberry sauce was gently folded in

I didn’t want the filling to be completely mixed together, so I left it swirled

The sheet cake had to be unrolled and cut into three equallish pieces!

The blueberry whipped cream was spread over the slices

And now it is time to get this cake vertical! The first strip is rolled and aligned with the bottom of the next strip, and the rolling continues. Of course Sally has a great video showing how to do this!

After the last strip was lined up and all three strips were connected, the cake is set on end

And placed on a stand, which has to be refrigerated to set before it can be frosted

The view from the top

You can see that this is not perfectly round, to say the least,😂

The final step is to make the cream cheese frosting 😋

I struggled to get this to be smooth, when I frosted it. I colored some of the frosting yellow, since the frosting and cake had lemon in them, and piled some blueberries on top

Oh well! It tasted much better than it looked!

And yes, the layers were vertical!!

The best part of this was the cake! I really liked how easy it was to mix and bake. It rolled beautifully and had a delicious lemon flavor. The frosting was tasty too😍 I was less in love with the filling but that may be due to the fact that I am not a whipped cream lover😉

I am hoping to get the September challenge done in the first half of the month, as we will be traveling the second half and into October💕

Sally’s Baking Addiction: July, 2019 Challenge: No-Bake Cheesecake Jars👩🏻‍🍳

Boy, did I get lucky this month! 😲 Sally set a really easy and fast challenge for July, which I appreciated! I had a lot going on for the month of July, so a quick, No-bake Cheesecake dessert was perfect timing😊

Three layers, all simple and tasty. First was the two ingredient graham cracker crust.

1 cup (about 8 graham crackers) were crushed in a food processor until crumbs formed, then 2 tablespoons of melted butter were drizzled in until a sandy mix formed.

Sally used mason jars, but I chose to use some mini dessert cups. These were filled with the crust and set aside until the filling was ready.

The filling is just as simple. 1 cup of cold, heavy cream was whipped into stiff peaks and set aside.

Using a stand mixer with a paddle attachment, 8 oz. of cream cheese, 1/3 cup granulated sugar, 2 Tablespoons of Greek Yogurt (Sally used sour cream), 1 teaspoon of lemon juice, lemon zest and 1/2 teaspoon of vanilla were mixed until smooth.

Then the whipped cream was gently folded into the cream cheese mixture.

This was spooned over the crust filled cups.

I put these into the fridge to set while I made the toppings. I couldn’t decide between chocolate, strawberry or blueberry-so I made all three 😂

All three of these sauce recipes are from Sally’s site and are super easy to make as well. And, bonus! They are all great over yogurt or ice cream 😋

All that was left was to add the toppings

Chocolate 🍫

Strawberry 🍓

Blueberry and lemon 🍋

These were delicious!

Next time I will add more of the crust!

I have a very busy August as well, so I hope I can keep up with Sally❤️

Sally’s Baking Addiction: June, 2019 Challenge: Angel Food Cake😇

Yum, Angel food cake 🍰! This is one of my favorites😋

I admit that I have made many angel food cakes in the past. In fact, this time last year, I was working on a gluten free version for a yoga retreat that I was catering. Still, I was excited to bake this one for the June challenge

If you haven’t tried this yet, I definitely encourage you to give Sally’s version a go!. She has a helpful video as well. There are only 6 ingredients needed for this creation.

All the leavening for this cake will come from the whipped egg whites, so you need to start by separating 12 eggs

It’s very important that no yolk get into the whites, or they will not whip up properly

Set the egg whites aside to come to room temperature, as cold egg whites will not achieve the proper volume for this cake.

This cake is exceptionally light, so regular granulated sugar is too heavy for the batter. I used to just buy super fine sugar at the grocery store, but couldn’t find any😳 Sally has that covered however, as she recommends grinding granulated sugar in a food processor. So, I placed 1 and 3/4 cups of granulated sugar in my processor and let it run until the sugar was a fine consistency.

Check out the sugar “smoke” coming out of the machine 😂

1 cup of the (now) fine sugar was removed and set aside, while 1 cup + 2 Tablespoons of cake flour and 1/4 teaspoon of salt was added to the remaining sugar, and pulsed to combine

This is now the dry ingredients that will be added to the whipped egg whites

Now it’s time to beat the egg whites. But, before I added the whites to the mixing bowl, I used a trick that we were taught in culinary school. Egg whites are extremely sensitive to fat, meaning if ANY fat is present in the mixing bowl, they will not whip up.

This is why there can be no yolk in the whites to begin with, and why I always use an acid in my mixing bowl.

take a cut lemon and rub it all over the interior of the mixing bowl. Do not juice the lemon and don’t worry about any pulp that is left in the bowl

The lemon does not flavor the whites, but the acid will help the whites to climb the bowl as the air is incorporated. Cream of Tartar is added to stabilize the whites as well.

start the whites and cream of tartar on slow, until bubbles begin to form

Once the whites begin to take on some volume, add the reserved cup of sugar, slowly!

Do not over whip! The whites need to be at soft peaks, not stiff! This is not a merengue.

Continue until the whites form a gentle peak, in the above picture you can see how the whites hold shape but the tip curls over.

Now that the whites are whipped, the vanilla is added and quickly mixed in. Next the dry ingredients need to be added, in three additions, and folded (carefully) after each addition.

Remember, you don’t want to knock all the air out of the whites!

1/3 of the dry mix is sifted over the whites, and folded in

After all the dry ingredients are incorporated, it is time to add the batter to the UNGREASED tube pan. If you grease the sides, the batter will not rise up!!!😲

Into a 325F oven for about 45 minutes and bake until a toothpick comes out clean

Immediately invert the hot cake and allow it to cool for about 3 hours, this will prevent the light cake from collapsing on itself

Run a knife around the outside of the pan and the inner tube to release the cake. I also run the knife across the bottom of the pan

The cake is great as is! However, I like to add a lemon glaze and some fresh berries 😉

Then we chow down!

Another awesome Sally challenge😇

Next month will be Sally’s 30th Challenge!! I am excited to say that I have participated in all of them so far 🌟 Looking forward to the next one!

Sally’s Baking Addiction: May, 2019 Challenge: How To Make Perfect Scones👩🏻‍🍳

When I saw that Sally had set scone baking as the May challenge, I was both excited and disappointed at the the same time. Excited because I love scones! And so does my family, which means I have baked a lot of scones over the years. I don’t find them to be that difficult, mainly due to all the practice I have had 😂

So I was not expecting this to be much of a challenge. But then I took a closer look at Sally’s recipe. Her method of cutting in the butter (a crucial component to scone baking) was one that I have seen before, but have never tried. More on that later!

The first task was to choose which flavor to make my scones. Sally has quite a large variety from which to select! She has savory recipes as well as the more common, sweet options. We were having house guests this month, so I selected the tried and true, blueberry, which would please all of us for breakfast during their stay.

The first step was to combine the dry ingredients: flour, salt, baking powder, cinnamon and sugar.

Then I chose to mix the wet ingredients and keep it in the fridge, while I cut in the butter. Keeping everything as cold as possible, for as long as possible is crucial to getting fluffy and light scones. Not an easy job in a hot Tucson kitchen 😆

I mixed the heavy cream, vanilla and egg in a 2 cup measure with a spout. I added another ingredient, not specified by Sally’s recipe: Lemon zest 🍋 I love lemon and blueberries together, so you will see the zest in the picture.

This was whisked up, and placed in the refrigerator for later.

Now comes the new part, for me anyway. Normally, I will cube the cold butter into smallish pieces and use a pastry cutter to work the small cubes into smaller, pea sized pieces. And, that has always worked well! But Sally, and others that I have seen, will use frozen butter and a box grater.

I admit that this has always struck me as messy and time consuming. And, if you are making more than just 8 scones, it is a lot of butter to deal with! In this recipe, there is only 1/2 cup, or 1 stick. So I decided to give it a go.

This was added to the dry ingredients and cut into the mix, which did not take long given how small the butter pieces were from the grating process.

The cold, wet mixture was then added..

as were the blueberries.

The batter was stirred until the components came together in a loose ball. This was turned out onto a heavily floured counter, and molded into an 8″ circle. As I mentioned before, this was cut into 8 triangles.

I put these on a tray and left them overnight in the fridge, as I wanted to bake them off, fresh in the morning, for our guests.

The next morning, the scones were brushed with cream and dusted with course sugar. They were baked at 400F for some amount of time (I forgot to set the timer 😉)

Until golden brown 😋

Then it was time to chow down!

So, was it really necessary to grate the butter?

These scones were delicious! No doubt about it! But they were just as tasty as recipes where I just cut up the butter into very small cubes. I would say, if there is a small amount of butter needed, then grating would be fine. But for those recipes where you are making more than just 8 or 12 scones, and you like to cube the butter, then go right ahead. That will be my plan moving forward.

Do try Sally’s scone recipes! I love her flavor combos ❤️

Sally’s Baking Addiction: March, 2019 Challenge: Lemon Bars With Shortbread Crust 🍋

When I saw that Sally wanted us to make lemon bars, I was not too excited 😏

I love lemon 🍋, but am not a huge fan of shortbread. Just too buttery for me, but it turned out that the crust was not too thick and did provide a nice relief to all that sharp lemon flavor.

Sally has converted me once again! Everytime I think that I won’t like something, I am wrong😂 Now I am a believer!!

There are only 7 ingredients in her recipe, so the quality of each is important🌟

The first step is to bake the shortbread crust. I put the 1 cup of butter into a glass measuring cup, with a pour spout, and melted it in the microwave, just until it was melted (I didn’t want this to boil). While the butter cooled a bit, I whisked up the granulated sugar, vanilla and salt

The melted butter was added

Finally the flour was incorporated and stirred into a shiny dough ball, the dough is thick at this point.

This was pressed into a 9 X 13, parchment lined glass pan

and baked at 325F for 20 minutes.

While the crust was in the oven, the filling was prepared. It is also quite easy to assemble!

More sugar and flour were sifted together. I made one small change to Sally’s recipe here and added the zest of the lemons 🍋, I just couldn’t help myself😉

It also turned out that all my eggs were double yolks 😂

Another important tip Sally gave us was to use freshly squeezed lemon juice. I have to agree with her! I always squeeze it fresh.

After the juice was added, the lemon filling was poured over the warm crust and back in the oven for another 20 minutes, until the center jiggled slightly

Once the bars were done, they sat at room temperature for 2 hours, then in the refridgerator for overnight. Sally recommends they be refriderated for at least two hours but overnight fit my life better 😊

Then it was time to cut! I pulled them out of the pan using the parchment paper and dusted the bars with powdered sugar

Then cut into squares, a knife run under hot water helped make this a cleaner job!

I was happy with the look of these 😊

And the taste! 😋✨

If you are a lemon fan, these are for you!

Sally’s Baking Addiction: December, 2018 Challenge: Gingerbread House🎄🎅🏼🌟

So, once again, I am getting this post in just under the deadline 😂. Honestly, I should be packing for our trip south, but I really want to keep my Sally streak alive! This past month has been very busy with holiday merriment, visiting with people I won’t see for several months and climbing with the kids. All great stuff, but I need to get back to blogging now💕

This month’s Challenge was to make a gingerbread house from scratch. Sally provided a wonderful video and great recipes for the gingerbread, frosting and royal icing.

My daughter and I have been making gingerbread houses for years. My son was there too, eating all the candy and pointing out all our flaws😉. So this time around, I really wanted to challenge myself to construct something that truly reflected our family. So, what could be better than an outdoor climbing gym at the North Pole 🌟

My daughter and I headed off to the Candy and Cake store with a rough plan. We knew this would take several days and that we would most likely have to try somethings that would not end up working, but that was ok. We purchased gum paste, fondant, templates, molds and edible paints, we set to work on the figures first.

my daughter made the top row, I made the Santa and last elf.

I love these penguins, but flippers do not make for good climbers😂 We decided that they would be working the front desk!

That was pretty much the first day! We stopped here to allow the gum paste creatures a chance to dry out.

The next day my daughter was called into work, and I was on my own. I began painting these little guys.

I added some elf ears and harness, safety first!

Two of the elves are on top rope and needed harness, while the middle one is bouldering, so he didn’t need one😊

I also starting baking the gingerbread. I made one batch of Sally’s recipe and got lucky! I was able to get all the pieces I wanted, with a little leftover for some tree shapes.

The ginger bread is delicious! The little extra trees and bears were quite tasty! The walls need to be transformed into climbing structures. This is where the fondant came into plays. I dyed some white fondant and made marbled colors and one dark “wall”. The fondant was rolled thin and “glued” to the gingerbread with the buttercream recipe.

You can see the structured wall on the right, (below) the fondant was pressed onto a brick template. The wall on the left is using the marbling effect only.

The wall on the right (below) has the marveling effect and pressed with the template. Since this is the bouldering wall, we also wanted to make extra features which was done using Rice Krispies!

Once the fondant had time to dry, it was time to affix the elves. They also needed ropes and holds wich we made from gum paste and fondant, and painted.

Then I had to turn my attention to the front of the gym! We needed a desk, a sign and the penguin workers!

I struggled, so hard with the penguin eyes!!! Oh my God! I tried paint, made them out of fondant, nothing looked even half way decent! I ended up buying sugar eyes, and they look stoned😳

I do like the name of the gym, “Slay It”, get it?? Sleigh=slay=crush it! I am so clever😉

The desk is made out of Rice Krispies too and covered with pink fondant that was pressed onto a brick template sheet. The smaller trees have frosting decorations and the larger trees….

These are made from melted white chocolate wafers.

So, after 5 days, a ton of trial and error, and the messiest kitchen you could imagine..

I had to take a panoramic shot to fit it all in one frame! It is more of a diorama than a house, but I am pretty happy with it 😅

I had to add some mats, safety first!!

It is outdoors, so need some snow❄️

Another awesome Sally Challenge in the books! I think I will just do the normal challenge next month!! No extra work for me😄

I hope you all had a wonderful holiday 🌟

Sally’s Baking Addiction: November, 2018 Challenge: Savory Vegetable Cheese Tart🍠🍅🧀

Once again, I am getting this done just under the wire! 😬 It’s the last day of November and Sally will be revealing the December challenge tomorrow. Perhaps I will challenge myself to get that done BEFORE December 31st😁!

Sally loves pies!! Like, really loves them. And, every year in November, she dedicates her blog to all things pie related. This time, she went with a savory tart, which is just a flat pie😂

Sally’s savory vegetable cheese tart recipe begins with a choice of crust. I went with her All butter pie crust, so glad I did! I don’t make a lot of pies, and have never had the best of luck with these types of crusts. Usually I make them too dry, because I am worried about it turning out too wet. But I went for it anyway!

The concept is pretty straightforward. Mix the flour, salt and a little sugar together. Cut in the cold butter.

Until it is the size of peas

Why does every recipe say that? the size of peas…? How big is that really?🧐 my “pea size” is actually quite a bit larger 😉

Then add the ice water until it is not dry, but not too wet either 😳 Whatever.

This recipe will make two crusts, one is needed for this tart. I let it rest in the fridge overnight. The next day I rolled it out.

This was the best roll out I have ever made, hopefully I can replicate it again!

The dough went into the tart pan

Then I blind baked it for 15 minutes at 350F. I don’t have pie weights, so I went with the dried beans!

While the tart was blind baking, I mixed the second element of this dish, the ricotta filling. The cheese filling went into the warm tart shell.

Now came the creative part! We could use whatever vegetables we liked to top the tart. Sally provided lots of great ideas, and I went back and forth as to what to choose. Finally, I settled on sweet potatoes, tomatoes and zucchini. I was worried that the tomatoes might be too wet, but I cut them thin and blotted with a paper towel, just to be safe.

I tried to do something creative 😂

This was brushed with olive oil, sprinkled with sea salt and thyme.

And, baked until the veggies were tender, for about 40 minutes in my oven.

And then we feasted!!😋

My hubby really liked it. And what about the other crust that was left over?

I have always wanted to try a sweet potato pie recipe. I chose one from Alton Brown, and yeah, it was great!

November was a good month at our house 👩🏻‍🍳❤️!

Sally’s Baking Addiction: September, 2018 Challenge: Choux Pastry

I wasn’t sure I was going to be able to complete the September challenge this month! The last two months of the summer have been a whirlwind! In a good way!

I have not made pate a choux since culinary school, and am not a big fan of cream puffs, or eclairs (and neither are my family members) so my first thought was, “should I try to fit this in?” But, I have not missed one of Sally’s challenges yet, so I had to try. It turns out, my hubby’s coworkers did like them, so it was worth it.

Sally provided us with the basic recipe and then presented us with our many, many options. I had a tough time deciding between cream puffs and eclairs, so I opted to make some of each.

Then the flavor combinations: Oh my! So many to choose from. I kept it simple and went with the classic chocolate and peanut butter duo. So….

First I made her peanut butter cream cheese mousse, to fill both the eclairs and puffs.

Then the choux dough. Sally has a great video to help with this if you are intimidated by the process. Honestly, it takes very few ingredients, and is not that hard.

Both of these went into the fridge for later, I had to go for a run! When I got back I piped the shapes onto parchment lined baking sheets. A word of caution here!! If you refridgerate the choux dough, let it come to room temp before piping, your life will be easier, I promise. Also, I did not have the tips that Sally recommended, so my final products were “mini” eclairs and cream puffs!

Into the oven they went…

Even though they were small, they puffed up nicely. While they were cooling, I decided to pipe some chocolate decorations from a little melting chocolate, that I always have around for just such an occasion!

I made a few pans of different designs, just for fun

Once the pasteries had cooled, I set about filling them with the peanut butter mousse mixture. For the cream puffs, I just sliced the top 1/3 off and piped in the filling. The eclairs were “injected” using a number 2 Wilton piping tip.

The eclairs were filled and dipped into some chocolate ganache.

The eclairs were so bright and shiny that I decided to not decorate them further.

They were small, but tasty! The perfect two bites with a cup of coffee!!

I am glad that I took the time to fit this one in, I kept my Sally streak going and some people really enjoyed them, what more can I ask!!

Sally’s Baking Addiction: July, 2018 Challenge: Hand Pies 🍏🍒🥧

Technically, the challenge was for apple hand pies. But, I was really impressed by the gorgeous cherries in the store that day, so I decided to make both varieties 😊

I mentioned before, in the cherry pie challenge from last year, that I am not much of a pie baker. It’s not really so much that I am intimidated by making pie crust, I am just more of a crumble fan. But that cherry pie last year was so good, thanks to Sally’s recipe and, this is the point of a challenge is it not? To try new things🥧!

I started out by making a double batch of her homemade pie crust. This is a really simple recipe that includes both shortening and butter. I have also made her all butter crust in the past, and that is delicious too. I opted for this version due to the hot weather we are having in Seattle. The all butter recipe would have been more temperamental than I would have liked that day!

Like most pie crust recipes, you start by cutting in the cold fat until it is the size of peas. My “peas” are always huge! More like lima beans. Then cold water is drizzled in until the mix starts to clump.

When the mix is ready (not too dry or wet) it is formed into a disk, wrapped with plastic and chilled. I like to do this the night before.

The next day I went climbing outside, then came home and made the fillings. First the apple: Pretty much a classic apple pie filling. A couple apples, sugar, butter and spices all cooked down and cooled.

Then the cherry filling. Sally has many to choose from and I went with her simple cherry pastry pie filling. The only change I made was to use half bing and half rainier cherries. I like the balance of sweet and tart that these two varieties contribute to the pie.

Cherries were combined with sugar and lemon. This cooked down and was thickened with a cornstarch and water mixture.

Once the fillings were completely cooled, it was time to roll out the chilled pie dough. I used a 3.5 inch cutter and some smaller shapes to make some decorative cut outs.

I had to be careful to chill in between each step to keep the dough cold. This took some time! Finally, it was time to fill the hand pies.🍏

The tops went on, and pressed to seal to the bottom pastry. The top was brushed with egg wash and the vents were cut. Finally the decorative cut outs applied, and sprinkled with coarse sugar.

Then the cherry hand pies were assembled.🍒

I tried to make the decorations different to distinguish the apple from the cherry.

All the hand pies went into a 375F oven for about 30 minutes. While they were baking I prepared Sally’s Homemade Salted Carmel Sauce for the apple pies, and a simple Vanilla glaze for the cherry ones.

By the way, that caramel sauce is amazing on ice cream 🍨!

The verdict: Both the apple and cherry hand pies were quite tasty!😋 My husband and I were partial to the cherry one, just a bit more! In fact, I may have to make a full cherry pie when we get back from traveling later this month 🍒😊🥧

Give this a try! the recipe is easy to scale up or down, and many of the components are freezable and easy to make ahead. Enjoy!!

Sally’s Baking Addiction: June, 2018 Challenge: Brownie Baked Alaska 🍨

For the month of June, Sally challenged us to make a retro baked Alaska. The twist: no cake base! Sally admits that she does not like cake combined with ice cream. My son is the same way. I also never eat cake mixed directly with ice cream, I don’t like the soggy cake texture 😳

So I knew my family would love the brownie, cake and merengue combo. This is such an easy dessert to make, and the entire thing can be assembled, frozen and then torched right before you serve it to your guests. I decided that Father’s Day would be a great time for us to try this out.

There is a little prep work that needs to be done the night before. The ice cream needs to be shaped and frozen. I purchased my ice cream, but I do like to make it from scratch, perhaps next time! This 9 inch, 2.5 quart mixing bowl will hold 3 quarts of ice cream. I chose mint chocolate chip since it is one of my hubby’s favorite flavors. The ice cream is softened and placed into a mixer with a paddle attachment, and beaten until creamy. The softened ice cream is placed into the mixing bowl, which has been lined with plastic wrap. This will make unmolding much easier! Wrap it tight and place in the freezer for at least 8 hours. I put mine in overnight.

The next day I made one of Sally’s brownie recipes. She has many to choose from, you will find the one you like😊. I went with the Chewy, Fudgy Homemade brownies😋 So glad I did! Super easy and so tasty!

First melt butter and chocolate together and let cool slightly. Whisk in the sugars, eggs and vanilla.

Add the flour, cocoa and salt

Fold in the dry ingredients and a cup of chocolate chips

Bake in a 9 inch pan, which fits the circumference of the bowl.

Let this cool completely, then add it to the bowl of frozen ice cream. Invert the brownie, rewrap and keep frozen while you prepare the merengue.

Set the egg whites, sugar and cream of tartar over simmering water. Whisk until the sugar is dissolved, then place in a mixer fitted with a whisk attachment. Add the vanilla and beat until stiff, glossy peaks form.

Generously spoon the merengue onto the unmolded ice cream and brownie bombe.

This can be frozen until you are ready to serve, or you can get out your handy torch and go for it! No torch? No problem, just use the broiler function in your oven. But don’t walk away!!

The left overs stayed in the freezer for several days and still tasted great! We enjoyed this so much, and it was so easy, that I decided to serve this at the second Yoga Retreat that I catered this past weekend.

I went with the individual cupcakes for the Yogis 🧘🏻‍♀️. The only difference was that the brownie batter was placed into a lined muffin tin, and there was no pre-freezing involved.

The cooled brownie cups were unwrapped, a scoop of ice cream was added, then the merengue as previously described. I assemble 8 and placed them in the freezer for after dinner.

The yogis had fun torching their own desserts 😃 .

This was a fun, easy summer dessert 🍨. Another great idea from Sally’s Baking Addiction!🙏

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