Summer Fruit + Honey Pavlova

This fresh and light dessert is the perfect ending to any summertime meal.


So, here is what I love the most about Pavlova - it looks amazing and oh so fancy, yet is actually super easy to make. If you can make whip cream, you can make Pavlova. Honestly, all you are doing is beating, then beating some more. It takes a bit of patience, but if you have that, your set!

Now let’s talk about the toppings. Your options are endless, I mean how good would it be with cherries and almonds or sweet juicy peaches. This is the perfect dessert to make if you have a bunch of fruit to use up and want to feel fancy.

Now if you haven’t ever had Pavlova it’s basically a meringue topped with whip cream and fruit. The meringue centre is like a soft delicious marshmallow with a crispy coating. If you have a tough time getting it out of the pan and some of it breaks don’t fret, you're covering the entire top in whip cream so no one will have any clue that it wasn’t perfect.

This version I made in a springform pan but you can also line a baking sheet in tin foil and spread your meringue into a circle - but if you have a springform pan use it. It gives you a perfectly uniform shape and allows you to put it on any serving tray or platter without any challenges.

So next time you want to wow your friends make this Summer Fruit + Honey Pavlova - I promise, everyone will be instantly in love!


prep time 30 minutes

cook time 1 hour + 1 hour to rest

total time 2 hours 30 minutes

servings 6

Meringue Ingredients

4 egg whites at room temperature

1 cup white sugar

1 tsp corn starch

1 tsp white vinegar

1 tsp vanilla

Topping Ingredients

1 cup whip cream

2 tbsp white sugar

1 tsp vanilla

1 kiwi

1/2 cup raspberries

1/2 cup blueberries

1/2 cup strawberries

2 tbsp honey


Preheat oven to 250. Cover the bottom of an 8 inch spring form pan with tinfoil then set aside.

in a large bowl or a stand mixer place egg whites that are at room temperature and beat until the eggs make soft peaks.

To the eggs slowly add in sugar and corn starch and beat until it becomes stiff (this could take up to 10 minutes). Once your eggs are stiff take a small amount and rub it between your fingers being sure that it is smooth and you do not feel any sugar remaining. if you do, continue to beat until it is completely smooth. Add in vinegar and vanilla and beat another 1 minute to fully incorporate.

Pour your meringue into the prepared springform pan then bake for 60 minutes then turn off the heat and allow it to sit in the oven for another 60 minutes (do not open the door during this time).

Once cooled carefully remove it from the spring form pan using a knife to help release the sides if needed.

In a medium bowl or your stand mixer place your whip cream, sugar and vanilla and beat until thick and creamy.

Evenly spread your whip cream over the entire merengue then top with your blueberries, raspberries, strawberries and kiwi. Drizzle with honey then serve.


Honey Goat Cheese + Dill Biscuits

Goat Cheese Biscuits - need I say more!


Alright so do you guys love goat cheese? I must say one of the things that I like most about it is that it’s spreadable like cream cheese but has a bit more zip to it. I also love that you can so often find so many great flavors of goat cheese like the honey goat cheese in this recipe.

Now I know that honey and dill may not be the most natural combination but just go with me here. Honey is such a mild flavor that really works so well with almost any biscuit or scone and the addition of dill give just the right of freshness these need.

These are also so good warm right out of the oven - a little bit of butter and they are perfect. Or if you want to shake things up a little bit serve them alongside a savory stew or use them to make breakfast sandwiches - any way you serve them you will be sure to savor every bite!


prep time 15

cook time 18 hour

total time 33 minutes

servings 12


2 cups flour

1 tbsp + 1 tsp baking powder

2 tbsp sugar

3/4 tsp salt

1/2 tsp pepper

2 tbsp dill

3 tbsp cold butter

6 oz honey goat cheese

1 cup + 2 tbsp half & half


Preheat oven to 400. In the bowl of your stand mixer combine flour, baking powder, sugar, salt, pepper + dill. Stir until combined.

Using a cheese grater grate in butter then stir until combined. Add in goat cheese and half + half and using your paddle attachment stir on low until dough just comes together.

Flour a work surface and your hands liberally then turn out your dough and knead 4-5 times then flatten to a 1-inch thick circle. Using a biscuit cutter or a glass cut out your biscuits (re-knead leftover pieces so you use up all of your dough).

Brush tops with half & half and bake 18 minutes or until golden brown.


Chewy Peanut Butter and Honey Cookies

This most perfect chewy peanut peanut butter cookies is an upgrade on a classic. The secret ingredient, oats. They give it that perfect chewy texture without overpowering the classic peanut butter taste. And the addition of honey brings just the right amount of nostalgia.


Growing up cookies were a staple in my house. When I was really young my mom would pack my school lunches, and she always packed the BEST stuff. Soup kept warm in a thermos, seriously no one else had that, and when it’s January and freezing outside, it’s the greatest lunch ever! Then as I got older I was put in charge of packing my lunch (that is until my mom found out all I was only putting cheese and mustard on my sandwiches, and let’s just say my freedom may have been minimized).

Another thing about my house, everything was homemade. You would not find a box of cookies anywhere and I was seriously probably 16 before I realized that you could make brownies out of a box. WHAT!!! While other kids came with packaged cookies or bags of chips I came with these homemade little treats that were like gold at the bargaining table of elementary school kids. I seriously could trade them for anything!

Now, you would think that one of those sandwiches I would have had packed for me would have been the classic pb&j, but no, we were more of a pb&h family. Honey that is. Now, these weren’t just any sandwiches, but the kind of sandwich where the bread is basically just the portal for your toppings, not really necessary except to transport all that yummy goodness.

So this is a spin on my family’s classic pb cookie. I wanted to add a bit of nostalgia to it with the addition of honey, and a bit of a chewy texture with the oatmeal rather than the classic slightly more crispy peanut butter cookie.

The great thing about this recipe is this makes a big batch - 4 dozen to be exact. So if you like to pack cookies in your lunch your set for weeks! So eat them, freeze them, and share them with all your friends!


Prep time - 20 min

Bake time - 10 min x 4 batches

Total time - 60 min

Serving Size - 48 cookies


1 3/4 cups old fashioned oats

2 1/2 cups flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 cup butter

1 cup smooth peanut butter

3/4 cup honey

1 cup brown sugar

2 eggs

2/3 cup chopped salted peanuts

1/4 cup white sugar


Preheat oven to 375. In a small blow combine oats, flour, baking powder, baking soda & salt and set aside. In a large mixing bowl cream together softened butter, peanut butter, honey, brown sugar and eggs until smooth. Slowly incorporate your dry mixture to your butter stirring until well combined.

Roll dough into 1 inch balls and place on a parchment lined baking tray. Place 1/4 cup of granulated sugar in a small bowl, using a dry fork dip into the white sugar then use it to press down each of the cookies. Sprinkle with chopped peanuts then bake 10 minutes or until lightly browned. Allow to cool on a cooling rack before storing.