Perfect Meringue

I love meringue. I've probably made at least 4 chocolate meringue pies in the past 2 weeks and have turned several non-meringue pie eaters into meringue lovers.

Perfect Meringue

4 egg whites (at least, more if extra high meringue is wanted), room temperature

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla

1/4 cup of sugar

Preheat oven to 325 degrees.

Add cream of tartar and vanilla to egg whites. With an electric mixer, beat on high until soft peaks form. Slowly add sugar and continue to beat on high until stiff peaks form. Spread over pie making sure that meringue is spread evenly and touches pie crust all the way around. Using a spoon or small spatula make high peaks. Bake until golden, usually around 12 minutes.

On my Christmas List: Bakebooks

I forgot to put these on my wish lists. Maybe it isn't too late! And if you are shopping for a baker, here are some lovely picks:

Japanese pastry-maker Hisako Ogita shares her experience of the art of baking macarons with fully illustrated step-by-step instructions. And who doesn't love macarons?

How lovely are these cakes? Sarah does incredible things with cake and good ingredients. I also love how she gets kids involved in baking. I'd use this as a coffee table book because it is so pretty to look at!

Another coffee table selection!

The only Barefoot Contessa cookbook I have yet to add to my collection.

A collection of dessert recipes from ordinary North Carolinians, this book includes a recipes from each of the 100 counties. And I may be a little biased, but North Carolina has some amazing desserts!

I want to make this:

Croquembouche translates to "Crunch in the mouth" and is one the loveliest of French pastries. Although there are many variations (even macaron ones!) but normally is served with creme patisserie and then dipped in spun caramel to give it the "crunch".

Photos:Sweetest Thing Bakery, le petit patissier, design*sponge, Paris Breakfasts

Goooo Appalachian

So of course I got really happy when I got my holiday e-greeting card from Chancellor Peacock. Appalachian themed holiday cookies! I like the snowman wearing the black and gold scarf and the Appalachian Santa hat, and the little gold mitten.

Who cares about the national championships in football- I'm most impressed by nicely decorated cookies.

Christmas Favorites: Best Cookie

It's not the holiday season until I start baking. The past 2 weekends I've been out of town and have not baked a crumb. I'm deprived from baking to put it lightly. Last night, after a crazy day of school my first thought was-go home, grocery store, bake jam thumbprint cookies. They are my favorite Christmas cookie I believe, besides the classic sugar cookie. And it's not like I have to bake them only at Christmas, but that seems to be the only time I bake them.

I can never decide if I like the raspberry or apricot the best...

I've posted them before but here is a good reminder:

Jam Thumbprints Recipe

Gobbler Cookies

I had full intentions of getting this up just in time for Thanksgiving but my camera was not being cooperative.

I found these to make with my 3rd graders. They loved them and I heard one girl saying to herself "This is the best day of school EVER."

They are quite simple:

• Fudge strip cookie for the background feathers
• Nutter Butter for the turkey body
• Icing to hold it together (I used some pre-made Betty Crocker cookie decorator icing in the handy little dispenser)
• Chocolate chip eyes
• Candy corn beak
• Gummy worm cut into smaller pieces for the wattle
• Chocolate covered pretzel for the feet

Cranberry Fruit Conserve

Break out your fancy bowls for this one.

Ina changed my views on cranberry sauce. Really, I still love it from a can but this is soooo much fancier. This is one of my Thanksgiving staples (I think I've made it for three years now) and it has already been requested for tomorrow. Don't skip out on the orange and lemon zest since it gives it so much flavor and freshness. I do however skip the pecans since I don't see it as a necessity. So easy to make! It gels up wonderfully and your entire house (or little apartment in my case) will smell like Thanksgiving.

Cranberry Fruit Conserve

~Ina Garten from Barefoot Contessa Parties

Ingredients

1 (12-ounce) bag of fresh cranberries, cleaned

1 3/4 cups sugar

1 Granny Smith apple, peeled, cored, and chopped

1 orange, zest grated and juiced

1 lemon, zest grated and juiced

3/4 cup raisins

3/4 cup chopped walnuts or pecans

Directions

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes.

Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.