Monthly Archives: February 2016

  • Chocolate and Salted Caramel Swirled Meringues

Chocolate and Salted Caramel Swirled Meringues

Posted on February 25, 2016

Hi Friends! Today we’re hosting a virtual baby shower to celebrate three awesome ladies and their families: Natalie of Tastes Lovely, Izzy of She Likes Food and Jess of Flying on Jess Fuel.

Hooray! Won’t you come and join us for all the fun and festivities?

If you’re wondering what a virtual baby shower is, well, it’s pretty much exactly what it sounds like. Simply put, it’s a way for us bloggers to virtually acknowledge and share our excitement over our friends life changing events. We may live thousands of miles apart from each other, but that doesn’t mean that we can’t find a way to celebrate in style!

The theme for this triple doozy of a baby shower is bite-sized foods. I don’t have a baby, but from what I’ve heard they are rather small to start off with. So I guess that’s how we came up with said theme.

To mark this special occasion, I created these adorable Chocolate and Salted Caramel Swirled Meringues. Meringue cookies have a crisp exterior and a somewhat chewy, marshmallow-like interior. And they are so light and airy, it’s easy to gobble up half a dozen without even really realizing you’ve done so. Not that I know anyone who did that.

Chocolate and Salted Caramel Swirled Meringues |

Meringues are very easy to make, requiring only four ingredients for the cookies themselves. And once you get into a rhythm with swirling the chocolate and salted caramel sauced into the meringue, it’s easy and fun to make them look very pretty!

I don’t have an exact amount of melted chocolate and salted caramel sauce to report. But I’d say you’ll need less than 1/4 cup of each. Make sure both the chocolate and the salted caramel sauce are liquidy enough so that they can be swirled easily into the meringue. But you don’t want them to be scorching hot either. I kept them in two small microwave-safe bowls, making it easy to quickly re-warm them while I was working, if necessary.

I used this recipe for the salted caramel sauce, replacing the eggnog with heavy cream. But feel free to use your favorite recipe. Or even a good quality store bought caramel sauce will do just fine in a pinch.

And before you go, don’t forget to check out what my other blogging friends “brought” to today’s party! You’ll find all the links if you scroll down past the recipe below.



Recipe for the meringues adapted from my Chocolate Pavlovas

Chocolate and Salted Caramel Swirled Meringues

Yield: Makes about 3 dozen

Chocolate and Salted Caramel Swirled Meringues


  • For the Meringues
  • 4 egg whites, at room temperature
  • 1 cup sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. fresh squeezed lemon juice

  • For Topping
  • Melted dark chocolate
  • Salted caramel sauce
  • Flaky sea salt


  1. Pre-heat your oven to 275 degrees. Line two large baking sheets with parchment paper and set aside.
  2. In the bowl of your mixer with the whisk attachment, beat the egg whites on medium speed until small bubbles start to form. Then increase the speed to high and beat until stiff peaks form. Gradually incorporate the sugar, adding about 2 tablespoons at a time. Once all of the sugar has been added, beat on high for about 5 minutes. The meringue should be stiff, glossy and able to hold it’s shape on a spoon or whisk, even when turned upside down. Scrap down the sides of the bowl. Add the vanilla extract and lemon juice and beat for 1 minute more.
  3. Scoop the meringue out in rounded spoonfuls onto your prepared baking sheets, leaving about 1-2 inches between each mound. Do not flatten them or worry about their shape at this time.
  4. Make sure your melted chocolate and salted caramel sauce is smooth and liquid, but not hot. Place a small amount of each (I found a dollop somewhere between the size of a pea and an almond worked the best) on top of each meringue. Then use a toothpick to swirl the toppings into the meringue, shaping the meringue as you do this. Don’t flatten the meringues out too much, as they will spread some during baking. I found it easiest work with a single row of meringues at a time (adding the toppings and swirling them), before moving on to the next row. As your toothpick gets sticky, toss it out and replace it with a fresh one. Sprinkle the tops of the meringues with a pinch of sea salt.
  5. Transfer the swirled meringues to your pre-heated oven and reduce the temperature to 250 degrees. Bake for about 40 minutes. The outsides should be dry to the touch. Remove the meringues from the oven and allow them to cool completely on their baking sheets. Then gently peel them away from the parchment paper.
  6. The meringues can be served on the day they are made. Or stored in an airtight container at room temperature for 3-4 days. They will loose some of their crispness over time, but they will still be delicious!

Caprese Cups – Pumpkin ‘N Spice

Almost No Bake Pineapple Squares – The Recipe Rebel

Key Lime Cheesecake Bars with Coconut Macadamia Crust – Flavor the Moments

Lemon Macarons – Life Made Sweeter

Lemon Lime Bars – Bake. Eat. Repeat.

Prosciutto-Wrapped Avocado Crostini with Balsamic Glaze – My Sequined Life

Mediterranean Stuffed Mini Peppers – Kristine’s Kitchen

Mini Chocolate Bundt Cakes – My Kitchen Craze

Pepper Jack and Bacon Stuffed Cherry Tomatoes – A Latte Food

No Bake Baileys Smores Mousse Cups – With Salt and Wit

Strawberry Shortcake Bread – Maebells

Banana Cream Pie Dessert Nachos – Whole and Heavenly Oven

Lemon Cream Pie Bites – Bakerita

Balsamic Strawberry Wonton Bites – Sweet Peas & Saffron

  • Roasted Strawberry Smoothie Bowl

Roasted Strawberry Smoothie Bowl

Posted on February 22, 2016

Confession: this is only the second time I’ve ever made a smoothie bowl.

Shocking, right? It’s kind of like I’ve been stuck in the year 2011, absentmindedly drinking my smoothies through a straw.

To be honest, I just didn’t really get what the big deal was about smoothie bowls. Like, it’s just a smoothie that you put in a bowl instead of in a glass? And then you eat it with a spoon? So what? It didn’t really seem all that Earth shattering to me.

But…I was kind of wrong.

I’ve come to appreciate two defining features of a smoothie bowl. One, is the toppings. The combination of a slightly thicker base AND a wider surface area means that you can get down with ALL THE TOPPINGS. Like all of them. Any combination of fruits, nuts, seeds, chocolates, etc. that you have on hand are totally fair game here. The smoothie bowl is your canvas, and you are the artist. Have fun with it!

And two, smoothie bowls have an intention about them that “regular” smoothies often don’t. I know for me, smoothies are typically the result of one of two scenarios: I either need to clean out my refrigerator OR I’m in a rush and I need something that I can consume while I’m running out the door. But a smoothie bowl requires you to sit, eat slowly and enjoy. It’s a rather nice way to start your day.

Roasted Strawberries |

My Roasted Strawberry Smoothie Bowl is loaded with all kinds of superfoods: chia seeds, hemp seeds, coconut oil, maple syrup, cocoa nibs and fresh fruit. Oh and the color is rather charming too, don’t you think? I’ve kept it vegan, using almond milk and coconut milk yogurt. But you can certainly substitute other non-dairy alternatives, or your favorite cow’s milk yogurt instead.



Roasted Strawberry Smoothie Bowl

Serves 1-2

Roasted Strawberry Smoothie Bowl


  • For the Smoothie Bowl
  • 2 cups strawberries, stems removed
  • 2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • 1/3 cup almond milk (or other non-dairy milk)
  • 1 frozen banana, peeled and cut into chunks
  • 6 ounces coconut milk yogurt (or other non-dairy yogurt)
  • 1 tablespoon chia seeds
  • 1 tablespoon shelled hemp seeds

  • For Topping
  • Chia seeds
  • Shelled hemp seeds
  • Cocoa nibs
  • Sliced almonds
  • Frozen blueberries


  1. Roast the strawberries. Pre-heat your oven to 425 degrees. In a medium bowl, toss the strawberries with the maple syrup and coconut oil. Spread the coated strawberries out onto a parchment-paper lined rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove and set aside to cool.
  2. Make the smoothie bowl. Add the milk, banana, yogurt, chia seeds, hemps seeds and roasted strawberries (plus any juices) to your blender. Blend on high until smooth. Pour into a bowl(s).
  3. Top with a sprinkling of chia seeds, hemp seeds, cocoa nibs, almonds and blueberries. Enjoy immediately.

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