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.


Raspberry Peach Crumble Bars

It’s like raspberry peach crisp in an easy to go bar form - what could be better!


Ok, so I don’t know about you guys, but I think apple crisp is a seriously underrated dessert. It’s one of those things that gets served when you don't have time to make a pie, and it’s often downplayed - but I think that this is a travesty and that any type of crips should be celebrated.

So while this recipe isn’t exactly the same as traditional crisp it’s pretty darn close. Now while this one is made with raspberries and peaches you could use any fruit that you love or is in season. Right now peaches are so ripe and sweet that it was perfectly balanced with the tart raspberries.

Now the one thing that you need to do it make sure you allow these bars to cool completely before you cut them. If you are impatient like me just know that you won’t get a solid bar that holds together. If you throw caution to the wind and cut them right away you might as well throw it in a bowl and eat it like a crisp, because that is what it will be.

But, if you are patient it will so be worth it! Having these as a treat in your lunch or to serve at a picnic or bbq will be absolute perfection and leave you wanting to make them day after day!


prep time 20 minutes

cook time 50 minutes

total time 1 hour 10 minutes

servings 10 - 12 bars


2 cups oats

1 1/2 cups flour + 2 tbsp

1 cup brown sugar + 2 tbsp

1 tsp baking powder

1/2 tsp cinnamon

1 cup cold butter

3 cups fresh raspberries

1 peach

2 tsp vanilla

1/3 cup raspberry jam


Preheat oven to 350. Line a 9 x 13 baking sheet with parchment paper.

In a large bowl combine oats, 1 1/2 cup of flour, 1 cup of brown sugar, baking powder and cinnamon. Add in butter that has been cubed then using a pastry cutter cut the butter into the dry ingredients until it resembles a crumble. Pour 1/2 of the crumble into the baking sheet and press down evenly. Bake for 10 minutes.

In a medium bowl add in raspberries, remaining flour, brown sugar and vanilla. Toss so that all of the raspberries are evenly coated in the flour (I like to use my hands so that the raspberries do not get crushed).

To the baked crust evenly spread out the raspberries then add on 1 tsp dollops of the jam. Top with the peach that has been thinly sliced then sprinkle remaining crumble over the top.

Bake for 35-40 minutes or until the top is golden brown. Remove from the oven and allow to cool completely before slicing into bars.


Raspberry Swirl Lemon Loaf

The combination of the tart lemony loaf with the sweet tang of the raspberries swirl makes for a delicious combination in this yummy loaf.


Do you guys love lemon loaf as much as I do? I blame all my years working at Starbucks - they seriously know how to make a really good lemon loaf, but then they really upped their game changed and started making a lemon raspberry loaf, it really took things to an all new level.

So I have been dying to make this loaf for a while but when we first came to LA I didn’t think I needed to bring a loaf pan…. big mistake! So when I was home a couple of weeks ago I knew it was the one thing I needed to bring back with me. So into my suitcase went my loaf pan which was put to good use within a few days.

Now while I love Starbucks’s version I did do a few of my own tweaks, mostly in the icing. They have this thick white icing which is super yummy, but I wanted to make the raspberry flavour really pop, so I went with a raspberry glaze.

Now in case you forgot, mothers day right around the corner. This Lemon Raspberry Loaf would be the perfect addition to a beautiful brunch table or a delicious thing to bring mom in bed. Any way you serve it, it’s always a good idea!


prep + cooling time 1 hour minutes

cook time 45 minutes

total time 1 hour 45 minutes

servings 12 slices


For The Loaf

1 1/2 cup flour

1 tsp baking powder

zest of 2 lemons

1/2 tsp salt

1/2 cup butter at room temperature

1 cup sugar

2 eggs at room temperature

1 tsp vanilla

1/2 cup buttermilk

1/3 cup raspberry jam

For the Syrup

juice of 1 lemon

3 tbsp icing sugar

For the Glaze

1 cup icing sugar

1 1/2 tbsp lemon juice

2 tbsp raspberry jam


Preheat oven to 350. Grease your loaf pan then set aside.

In a small bowl combine flour, baking powder, lemon zest and salt - stir to combine. In the bowl of your stand mixer beat together butter and sugar until light and fluffy. Add in eggs, vanilla and lemon juice and beat on medium speed until fully combined.

Remove bowl from stand mixer and add in 1/2 of the flour and using a wooden spoon stir until almost fully combined, add in 1/2 of the buttermilk, stir and continue until all of the flour and buttermilk are fully incorporated.

Pour 1/2 of the batter into your loaf pan then spread a thin layer of raspberry jam over the batter being careful to keep it away from the edges then top with remaining batter.

Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan then turn onto a cooling rack.

In a small bowl make your syrup by whisking together lemon juice and icing sugar. Use a pastry brush, brush the loaf with the syrup and then allow to cool completely.

In a medium bowl combine icing sugar, lemon juice and raspberry jam. Once completely cooled spread the glaze over loaf then store in an airtight container.


Lemon Raspberry "Nice" Cream

I know most people have been making “Nice” Cream for awhile now but I really think it’s too good not to share. This fresh combination or lemon and raspberry adds a brightness to your traditional banana flavour.


Ok so this is one of those recipes that I know a ton of you have probably already made. I started blending up all sorts of fruit a few years ago and while you get some really nice sorbet type deserts with frozen berries you really can’t beat bananas when it comes to that traditional ice cream texture and flavour.

Now, what I really wanted to do was cherry “nice” cream but I was seriously delusional in thinking that I could just waltz over to the grocery store and find fresh cherries. I figured it’s LA, can’t you find every fruit and vegetable at any time of the year? Well, apparently not, but what they did have were tons of beautiful raspberries so I guess some times we have to make concessions right!

So since my cherry idea was out the window I had to switch gears so in waltzed lemon (not sure where all this waltzing is coming from today but hey, let’s just go with it). I think that lemon and raspberry go really nice together because they both have a level or sweet and tart that in my mind just work. And thankfully, today was not a recipe fail day, this one worked out perfectly, maybe even better than the cherry would have.

So I guess you could say the moral of the story is on those days that you have to change gears just go with it and you may be pleasantly surprised or even discover a new favourite!


prep time 2 minutes

blend time 3 hour

total time 5 minutes

servings 4


4 frozen bananas

1 tbsp lemon extract

1 tsp white vanilla

1 cup raspberries


In a food processor or Vitamix place frozen bananas and blend until smooth and no chunks remain. Add in lemon extract, vanilla and raspberries then blend for 1 minute until smooth. Serve immediately or store in a plastic container in the freezer.


Raspberry Sweet Rolls

Raspberry filled sweet rolls are the best of both worlds. The tender dough of a traditional cinnamon bun with the tart sweetness of raspberries are a great combination on a classic treat.


Alright, so it’s February which for me, always means a very busy month. Poor Aaron, we have Valentine's day, my Birthday and our Anniversary all in the shortest month of the year!

I’m not usually a big valentines day girl but this year I’m really excited, but mostly because I’m loving things pink, or more accurately, making all food pink.

Now, these Raspberry Sweet Rolls are the perfect valentines day food to kick off the month. They are a bit of a twist on a classic with my mom’s traditional cinnamon bun dough recipe but with a fruit filling that is sweet and tart and oh so good.

The other thing that I love is that this is a small batch recipe so you get 10 rolls rather than the usual 2 dozen that you often end up with. I like to make mine in a cast iron pan because I feel like it cooks really well and you can serve it right from the pan so win-win!


prep time 45 minutes + 2 hours for rising

cook time 30 minutes

total time 3 hour 15 minutes

servings 10 rolls

Dough Ingredients

1/2 cup very warm water

1 tsp sugar

1 1/2 tbsp active dry yeast

1/2 cup milk

1/4 cup sugar

1/2 tsp salt

1/4 cup butter

1 egg beaten

3 - 4 cups flour


In a small saucepan add milk and allow to get very warm but not boiling. Add sugar and salt and stir to dissolve. Add in butter, remove from heat and stir until butter melts. Allow to cool for a minimum of 10 minutes.

While the milk is cooling combine water, sugar and yeast in a large bowl. Stir to allow to stand for 10 minutes.

Once yeast is ready add milk to yeast mixture then add in your beaten egg and mix well. Stir in 1-2 cups of flour until smooth. add another 1-2 cups of water and knead until smooth (if you have a stand mixer mix and knead using your hook attachment.)

Place your dough into a greased bowl, cover with a towel and allow to sit in a warm place for 1 hour.

Once your dough has doubled in size punch the dough down then place on a floured work surface. Roll into a rectangle 15 inches x 10 inches.


1/4 cup butter softened

1/2 cup brown sugar

2 cups frozen raspberries

1/3 cup white sugar

zest of 1/2 lemon

1 tsp corn starch

In a small bowl combine raspberries, white sugar, lemon zest and cornstarch. Spread butter evenly over the dough then sprinkle brown sugar over the butter. Sprinkle the raspberry mixture evenly then roll the dough towards you. Cut into 10 - 1.5-inch pieces and placed in a buttered baking dish. Allow to rise another 1 hour. Preheat oven to 350 then bake for 30 minutes or until rolls are golden brown.


1/4 cup softened butter

1/4 cup softened cream cheese

zest of 1/2 a lemon

1 cup powdered sugar

Beat together butter, cream cheese and lemon zest. Slowly add powdered sugar until you reach the desired consistency. Once the sweet rolls come out of the oven allow to cool for 10 minutes then spread the glaze over the rolls.