#Best pavlova recipe

[simmeringstarfruit]

Classic Pavlova with Berries and Mint

Sweet, summery, classic pavlova! This light and airy dessert is a timeless traditional recipe, featuring pillowy meringue with crisp exterior and marshmallow centre, topped with a generous cloud of whipped cream, summer berries, and fresh mint. Make this show-stopping dessert recipe any time of year to wow your friends and family; it’s a hard treat to beat! Including a guide with tips and tricks…

[spelllingandthemysteryschool]

Dessert anon im here for you 🫡 epicurious has a recipe for a crazy three-layer pavlova (meringue cake) with fresh summer fruit; their chocolate whiskey bundt cake is also perfect for cooler seasons

From a book called The Everyday Baker (can probably be found on libgen or similar): im a huge fan of their lemon-blueberry goat cheese roll cake as well as their espresso marbled coffee cake!!

And for simpler treats New York Times Cooking has a great recipe for strawberry drop biscuits :3 NYTC is a fantastic resource for drawing inspiration but i often apply my own experience and judgment to the recipes. Best of luck :D

LOVE U FOREVER TRISTAN 💝

[stimsofooo]

Recipes for a Parakeet Therian!

Breakfast:

Banana Nut Breakfast Farro - Budget Bytes

Whole Grain Porridge - Veggie Inspired

Blueberry Smoothies Recipe | Bon Appétit (bonappetit.com)

Lunch:

Salted fish with macadamia and native pepper recipe | Gourmet Traveller

Colorful Millet Salad with Chickpeas, Veggies, Garam Masala (katheats.com)

One-Pot Millet Pilaf With Vegetables & Turmeric Recipe on Food52

Braised eggplant with saltbush | SBS Food

Stir-fried Australian native greens recipe by Kylie Kwong | Gourmet Traveller

Kingfish ceviche recipe with avocado and finger lime by Jacqui Challinor | Gourmet Traveller

Dinner:

Millet Veggie Burgers - Detoxinista

Gorgonzola, leek and walnut orzotto recipe | delicious. magazine (deliciousmagazine.co.uk)

Celeriac & Walnut Tacos (eatingwell.com)

Kap mauri oxtail ragù recipe | Gourmet Traveller

Barramundi with cavolo nero and capers | Gourmet Traveller

Thai Peanut Noodles - Nora Cooks (PARAKEETS CANNOT EAT PEANUTS.)

Snacks:

Puffed Millet Granola with Almonds, Honey and Coconut - Craving California

Tasty Millet Zucchini Fritters - Vibrant plate

Kale Chips!

Kakadu Plum, fingerlime, and all sorts of fruits & nuts!

Dessert:

Baklava Recipe-How to make the BEST Honey Baklava (themediterraneandish.com)

Greek Walnut Spice Cake (eatingwell.com)

Pavlova with Fresh Berries | Williams Sonoma (williams-sonoma.com)

Lemon myrtle brown butter madeleines | Gourmet Traveller

(i put too many desserts because it was fun!)

[historia-vitae-magistras]

Who's the best cook of your characters?

Probably Jack. Sometimes viral recipes are called "Marry me chicken" but Jack's cooking is generally "brave the spiders chicken parm." He eats like shit too, man's pairing wines with his dino nuggies but you give Jack the espresso machine or the stove if it must be manned by the anglosphere. Zee will fight him about the origin of pavlova but even she will admit he makes a better one than she does.

[dia-souls]

"Yuma-kun. Can I ask something?"

"I found this really nice recipe for strawberry pavlova, but to get the best result, I need high-quality strawberries and those from the local shops just aren't cutting it..."

Sharon clapped both hands together, lowering her head a little as she spoke with a pleading tone.

"ーー So please! Would you perhaps share some of the strawberries from your garden with me? I don't think I'll find better ones anywhere else!"

"Haaa, you need strawberries to cook strawberry pavlova and do you want to get the strawberries you need from me?"

Hearing this, Yuma looked at Sharon with a scary look and brought his face close to her face and looked directly into her eyes with a scary look.

"There is no way in hell I'm sharing my precious strawberries with you. Are you aware , I grew these vegetables and fruits with my tears and sweat."

Yuma rejected Sharon's request with a shout. It didn't take long for his scary face to turn into a grin.

"Or maybe you want to do something else for me in exchange for my delicious strawberries hehe?"

[masalamingles]

Pavlova

Pavlova is a delightful dessert named after the well-known Russian ballerina Anna Pavlova. It’s a meringue-based totally dessert crowned with whipped cream and fresh culmination. Here’s a conventional dessert recipe:

Ingredients:

For the meringue base:

4 big egg whites, at room temperature

1 cup superfine or caster sugar

1 teaspoon cornstarch (cornflour)

1 teaspoon white vinegar or lemon juice

1 teaspoon pure vanilla extract

For the topping:

1 cup heavy cream 1 tablespoon powdered sugar (modify to taste) Fresh culmination (strawberries, kiwi, ardour fruit, berries, and many others.), sliced or complete, for topping Instructions:

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. You can gently hint a circle (about 89 inches in diameter) on the parchment paper as a guide for shaping the pavlova if favored.

In an easy, dry mixing bowl, beat the egg whites with the use of an electric mixer on medium-high speed until they form smooth peaks.

Gradually add the sugar, a tablespoon at a time, at the same time as continuing to conquer the egg whites. Increase the mixer pace to high and beat until the mixture turns into sleek and forms stiff peaks. This manner may take about 5-7 minutes.

Gently fold inside the cornstarch, vinegar lemon juice, and vanilla extract into the meringue mixture with the usage of a spatula. Be careful now not to deflate the egg whites.

Spoon the meringue onto the organized baking sheet, forming a spherical form within the traced circle or shaping it into a nest-like shape with barely raised edges.

Place the baking sheet in the oven and right away reduce the temperature to 250°F (120°C). Bake the pavlova for approximately 1 hour and 15 mins to 1 hour and 30 minutes, or till the outside is dry and crisp. The inside ought to continue to be soft and marshmallow-like.

Once baked, flip off the oven and let the pavlova cool absolutely in the oven with the door barely ajar.

Before serving, whip the heavy cream with powdered sugar till it paperwork smooth peaks.

Carefully switch the cooled dessert to a serving plate. Spread the whipped cream over the pinnacle of the pavlova.

Decorate the dessert with fresh fruit slices or a complete culmination of your preference.

Slice and serve the pavlova immediately. It’s exceptionally loved and fresh! The crispy outer shell blended with the marshmallow-like middle and the creaminess of whipped cream and sparkling result make it a lovely dessert.

Keep Following Masala Mingles to stay updated with more interesting recipes !!

Check for the best oven here!!

Check Next: https://masalamingles.com/iced-tea/

[inertialily]

Recipe for Best Ever New Zealand Pavlova This recipe is a Christmas table staple and a family favorite that is frequently prepared at dinner parties. The ideal pairing is the crisp meringue exterior and marshmallow interior. Add whipped cream and fresh fruit as garnish. 1.25 cups white sugar, 3 teaspoons cornstarch, 1 teaspoon distilled white vinegar, 3 egg whites, 2 tablespoons water, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt

[jonnygraham]

A Drama Queen's Pavlova This recipe is so simple that it seems cheating! The season of the fruits and berries makes it especially striking. It is a real crowd pleaser, and the best part is that you can prepare it the day before.

[besttestkitchen]

Elevating Home Cooking at America's Test Kitchen - besttestkitchen.com

BOSTON -- It's every home cook's dream, the picture-perfect test kitchen at Cook's Illustrated. Staffers there conduct taste tests, try out cookware and equipment, and perform food science experiments.

Click Here: https://twitter.com/besttestkitchen

The winner gets a big prize - the chance to become a regular on their TV show. But the contestants seem more interested in boosting their social media profile or building an independent career than joining the team.

A Real Place

On any given day, TV cameras roll in this Brookline, Massachusetts, kitchen, where a team of highly qualified test cooks and editors perform thousands of tests every year. They develop recipes for magazines, cookbooks, and the website; review and rate cooking equipment and ingredients; and conduct taste-tests and demos on television. Recipes are tested 30, 40, and sometimes even 70 times before the team is satisfied that they've discovered how to make them foolproof for home cooks.

ATK's editors also share their expertise by writing cookbooks that teach readers new techniques, offer easy-to-follow step-by-step tutorials (like roasting carrots or making a pie crust), and feature detailed nutrition information and helpful cooking tips. And the website offers a wealth of quick-tips, kitchen basics with illustrations, "tastings and testings," and conversions and equivalencies for recipes.

While the site and print publications are free of ads, online commerce opportunities -- subscriptions to the websites, magazine or cookbooks, and online cooking school — drive the bulk of ATK's revenue. Nussbaum says subscribers are "very loyal." They renew their subscriptions at an 80% rate and buy more cookbooks and equipment.

ATK's TV hosts, Bridget Lancaster and Julia Collin Davison, bring viewers into the kitchen to demonstrate equipment reviews and explain the ATK's secrets for foolproof recipes at home. The team also writes and edits books, including the New Family Cookbook, which features 1,100 new recipes and a fresh package.

Recipes

The obsessive cooks at America's Test Kitchen put all sorts of ingredients, recipes, and cookware through objective, rigorous testing. Their results—published in a series of top-rated cookbooks, the PBS cooking show, and a magazine called Cook's Illustrated—are widely respected as the best in the business.

Here: https://www.pinterest.com/besttestkitchen/

This latest book, a compendium of essential recipes and techniques from the 15,000 square foot test kitchen, is designed to help home cooks elevate their meals and baking. The recipes are geared to the busy modern family, with dishes that can be made quickly and on the cheap.

Recipes are clearly written and illustrated with step-by-step photos. The authors provide helpful tips and advice, from choosing the right pan for frying to ensuring that the bread dough rises properly. They also offer advice on modifying a recipe for special diets, such as eliminating sugar or gluten-free flour.

The editors also include recipes that can be made with minimal equipment, such as a blender or food processor. In addition, they explain why some tools are better than others—like how a wire whisk makes it easier to separate eggs for Magda's Chocolate Pavlova. Adam Ried, who appears in most episodes, hosts a segment called Equipment Corner where he shows several brands of the same item and explains how each performs.

Chris Kimball, founder and editor of Cook's Illustrated and host of the PBS cooking show America's Test Kitchen, continues to be a lively presence on camera, but his co-host Bridget Lancaster replaced him at the start of season 17. She remains with the show for all future episodes. This is a great addition to the library of anyone who enjoys home cooking.

Cookware

The 15,000 square foot America's Test Kitchen in Boston's Seaport District is home to a team of more than 60 test cooks, editors and cookware specialists. They make recipes that can be reproduced by at-home chefs with a high degree of success. The goal is that they'll be easy to prepare, and that home chefs will understand why the recipe works and what makes it good.

The cookbooks that the team produces in this state-of-the-art facility are chock-full of information that even the most seasoned cook will find useful. There are detailed explanations of the how and why, as well as ratings on a wide range of cookware and supermarket ingredients.

Here: https://band.us/@besttestkitchen

Some of the best books from the team include Chicken Schnitzel, Smashed Burgers and Yeasted Doughnuts. There are also books that are targeted to specific kinds of food, such as Comfort Food Makeovers, and ones that are designed to be time-saving, with recipes that can be made in batches and frozen for later use.

Elle Simone Scott, who has worked on the show for several years and also provides the food styling and expert advice that appears across their media platforms, is a master at making recipes accessible to nervous new cooks. This is reflected in the recipes in her book. The book features dishes like bowl cakes, no-knead bread and Boston cream cupcakes that even the most timid baker can take on with confidence.

As the official egg of America's Test Kitchen, Eggland's Best eggs will be featured in all of the recipes and equipment reviews that appear in the TV shows, magazines, cookbooks and online content. This will help inspire cooks of all skill levels to feel confident in their kitchen and make delicious meals for themselves, their friends and family.

Equipment

America's Test Kitchen is one of the most trusted sources of cooking knowledge via a portfolio of television shows, magazines and cookbooks. The Splendid Table visits the Boston-based company's 15,000 square foot test kitchen where editors, cooks, food scientists and tasters develop foolproof recipes for TV, online cooking school and best-selling cookbooks. The company is known for rigorously testing ingredients, equipment and tools to help home cooks achieve success in their own kitchens.

The best tools and equipment are key to creating delicious dishes and desserts, especially when baking. A reliable digital thermometer is essential for golden-brown baked goods and tender meat, as well as accurate iced drinks and jiggly frothy cocktails. America's Test Kitchen editors love this sleek pick from OXO, which offers 10 color options and is easy to read from any angle.

Anyone who's experienced their family size dwindling knows that it can be difficult to make meals for just two. This comprehensive cookbook addresses the challenge by adapting classic recipes to a smaller crowd. Recipes like Chicken Schnitzel and Lasagna for Two are proportioned perfectly to avoid having leftovers or a baked good that is overly rich or undercooked.

The book also includes tips and tricks to make cooking for a smaller group easier including advice on buying a new stove, refrigerator and freezer. Editors also explain how to care for a variety of small appliances and equipment and offer recommendations on which brands of equipment are the best value. Adam Ried hosts a series of short segments called Equipment Corner in which he tests several different brands of a particular tool or ingredient and then identifies the top choice. The reviews are often interspersed with non-animated science segments by Kimball and Jeremy Sauer.

Pantry Staples

The answer to the question, "What's for dinner?" feels less intimidating when your kitchen is stocked with pantry staples. But which items are truly essential—and how do you know if you're stocking up on the best versions? In this book, the experts in America's Test Kitchen's 15,000 square foot test kitchen reveal the products they keep on hand to help home cooks achieve better results.

A handy spin-off from the America's Test Kitchen cooking school, this guide features 60 illustrated tutorials for core recipes and techniques that every cook should master—from searing a steak to making a classic quiche. It also includes the test kitchen's no-nonsense ratings of equipment and ingredients to make smarter shopping decisions.

Many viewers are familiar with the show's cast members, who each host a weekly segment answering viewer mail questions. On-screen Instructor & TV show cast member Kimball appears in most episodes, with fellow Cook's Illustrated staffers Hays, Lancaster, and Sauer appearing as guest hosts. The show's gadget expert Adam Ried also appears in most episodes to review smaller kitchen gadgets, demonstrating the features of various options before recommending a product.

Other on-screen and off-screen staffers include food editors Chris Souza, Bryan Roof, and Lisa McManus, who answer viewer mail and conduct regular ingredient and equipment reviews. Odd Todd designs animations for the Science Desk segments, which illustrate such topics as flambe, brining, and whether plastic or wood cutting boards are better for kitchen hygiene.

The team behind the show also publishes a number of cookbooks based on the recipes and techniques shown each week. Designed to fit busy lifestyles, this collection of America's Test Kitchen cookbooks offers a variety of clever meal solutions that are simple to prepare but will still impress your family and friends at any occasion.

[maximeramoul]

Best Ever New Zealand Pavlova This recipe is a Christmas table staple and a family favorite that is frequently prepared at dinner parties. The ideal pairing is the crisp meringue exterior and marshmallow interior. Add whipped cream and fresh fruit as garnish.

[howandreviews]

Eggs are Expensive!

Egg prices can fluctuate due to a variety of factors, such as supply and demand, feed costs, and avian influenza outbreaks. Additionally, the cost of production can also play a role in determining egg prices. For example, organic and free-range eggs tend to be more expensive than conventional eggs due to the added costs of production.

There are several options for cooking with egg substitutes, depending on the recipe and desired outcome. Some popular options include:

Silken tofu: blended silken tofu can be used as a substitute for eggs in baking recipes, such as cakes and brownies.

Silken tofu is a smooth and creamy type of tofu that is often used as a replacement for eggs in baking. It is high in protein and adds moisture to the baked goods. To use silken tofu as an egg substitute, simply blend it in a food processor or blender until smooth, and then use it in place of eggs in your recipe. It's best to use silken tofu in recipes that call for 1-2 eggs, and it works well for recipes like cakes, brownies, and cheesecake.

Applesauce: unsweetened applesauce can be used as a substitute for eggs in baking recipes, such as cakes and muffins.

Unsweetened applesauce can be used as a replacement for eggs in baking recipes. It adds moisture to the recipe, and also helps to bind ingredients together. To use applesauce as an egg substitute, simply use 1/4 cup of applesauce in place of one egg. It works well in recipes like cakes, muffins, and quick breads. I use this a lot since my grandkids are allergic to eggs.

Yogurt: plain yogurt can be used as a substitute for eggs in baking recipes, such as cakes and quick breads.

Plain yogurt can be used as a replacement for eggs in baking recipes. It adds moisture and flavor to the recipe. To use yogurt as an egg substitute, simply use 1/4 cup of plain yogurt in place of one egg. It works well in recipes like cakes, muffins, and quick breads. 

Flaxseed: flaxseed mixed with water can be used as a substitute for eggs in baking recipes, such as cakes and cookies.

Flaxseed mixed with water can be used as a replacement for eggs in baking recipes. The flaxseed mixture acts as a binding agent and helps to hold the ingredients together. To use flaxseed as an egg substitute, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg that you are replacing. Allow the mixture to sit for a few minutes until it thickens, and then use it in your recipe. It works well in recipes like cakes, cookies, and breads.

Aquafaba: The liquid from a can of chickpeas can be whipped to a stiff peak to make a meringue like substitute for eggs in baking recipes like macarons, meringue pies and pavlovas.

Keep in mind that while these options can be used as substitutes, the texture and taste may be affected. It's best to experiment with small batches and adjust the amount according to the recipe. It's also important to note that not all egg substitutes work in all recipes, some of these options may not be suitable for certain recipes.

[apcasingapore]

Enroll in APCA Singapore’s 2 day intensive course: the best cooking course in Singapore

Do you indulge yourself in creating edible art? Of course, what else do you call pastries? If you nodded and giggles and agree with us, then this two-day intensive course is just for you! APCA Singapore believes in and supports chefs and students who have the desire to feed others. We believe in bringing perfection to the table through our baking or cooking course in Singapore, which no one can refuse. With this in mind, we devised a two-day workshop to maximize your potential and teach you the tips, techniques, and tricks that our chefs employ when creating and preparing recipes.

The two-day lessons will be taught by World Pastry Champions, Asia Pastry Champions, and esteemed pastry chefs from the APCA community, among others, and you will be exposed to a wealth of knowledge and expertise. APCA Singapore believes in the best in order to bring the best to you and bring out the best in you. The cooking classes and baking classes are designed to maximize our professional chefs' expertise and recipe sharing in a limited amount of time. Now is the time to get serious and put ourselves in the shoes of a pastry chef!

The Academy of Pastry and Culinary Arts, the best pastry and culinary school, has split its two-day intensive pastry programme into two sections: Intermediate and Advanced. 

If we talk about the pastry programmes, then in that particular short-term baking course you will learn to make various types of chocolate and praline, classic French pastries, cookies and tea, gateau, and breads during the two-day intensive pastry programme.

For example, in the second week of October, which is just around the corner, you will have the opportunity to learn how to make amazingly delicious Pecan pie, absolutely delectable chestnut and whiskey, bonbon, marvellous peanut strawberry, extra comforting baileys (moulded), all-time favourite vanilla fudge, basil lemon, and many other delectable treats (moulded).

Aside from chocolate and pralines, Modern French pastries include Black Prince, Rouge, Robusta, 100 percent vanilla, and Le Paris Brest. Similarly, you can learn to make the comforting baileys, la nature, black forest, calamondin, and exotic cakes in travel cakes. If you want to learn how to make viennoiserie, you can make banana cream danishes, chocolate brioche crowns, berries croissants, caramel brioche, kugelhopf, bear claws, and caramel rolls. Aren't these some delectable desserts and pastries?

In the intermediate programme, you could learn to make chocolate mandola, chocolate pistachio bar, orange chocolate, chocolate madagascar, chocolate truffle, and rocher amandes (in chocolate and pralines) Pavlova, Dacquoise, Chocolate Maringuette, Apple Tatin, Savarin, or Babas (in classical french pastries) Chef's Signature Cookies, Mandarin & Coffee Macaron, Chocolate Apricot Cookies, Ispahan Macaron, Florentine, Earl Grey Madeleine (in cookies and tea cakes) Exotic (in gateau) Baguette, Focaccia Soft Roll, Pain Complet, Fougasse, Ciabatta, Pain Seigle, Black Forest Revisited, Swiss Roll, Blackberry Charlotte, Caramel Chocolate Cake (in bread)

You will not only get a once-in-a-lifetime opportunity to see chefs at work or giving a presentation, but you will also get hands-on training where you will be recreating the same recipe step by step, following in the footsteps of our chefs. We are extremely proud that APCA Singapore is the seventh Academy in Asia of the APCA Group of Pastry & Culinary Schools, and the first to offer technical courses to the general public. Our noble world-class chefs promise to provide unrivalled and unprecedented baking and cooking course in Singapore that can open doors and propel you to the next level of your career.

So, visit the website, contact us, and enroll in the short course or another of our baking or cooking course that appears to meet your needs and specifications. We would be happy to walk you through the entire process or advise you on the best option based on your credentials, background, and preferences. Join the APCA team and we guarantee you a memorable and educational trip. 

[jenniferkatie20]

BEST CHRISTMAS DESSERT RECIPES

You can’t get through the festive season without a few delicious Christmas desserts, and what better way to choose what desserts to have than with a list of 20+ amazing Christmas dessert selection?

We have Christmas desserts that will suit everyone, from the traditional Christmas Pudding and Christmas Brandied Mince Tarts to the not-so-traditional Christmas Red velvet cake and Pavlova Christmas Trees. Click the link for lots of amazing Christmas dessert recipes. Follow us for more delicious festive recipes. Enjoy, Love Food Feed x

[nkdhiman]

best pavlova recipe James martin

best pavlova recipe James martin

best pavlova recipe James martin Basic Ingredients for best pavlova recipe James martin Four large eggs whites at room temperature One cup sugar One Tbsp cornstarch 3/4 teaspoon cream of tartar One tsp vanilla extract Assembly One cup whipping cream Half tsp finely grated lemon zest One Tbsp freshly squeezed lemon juice Three Tbsp sugar Half tsp vanilla extract Two ripe passion fruit How do you…

[foodffs]

The BEST Pavlova Roll – Easy Meringue Roulade

Dessert is sorted for your next gathering with the best Pavlova Roll you’ll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade – crispy on the outside, and soft on the inside – how it should be. Make ahead or on the day!

Recipe Here: https://www.wandercooks.com/pavlova-roll/

[floral-poisons]

for your love

pairing: trey clover x gn! reader word count: 723 words warning: n/a notes: i’ve been listening to måneskin continuously for the past few days. so yes this is named after a måneskin song. anyways please enjoy the first of the pining fics i’ve dedicated to writing for the 100 followers milestone! 💗 ao3 link: 🍑🍑🍑

Sore arms were not uncommon. He grew up having sore arms after all from constantly carrying large bags of flour around his family’s bakery. No sibling would be left out from helping. It was a family business. and one of the ways his family showed their love was food. Food was a beautiful love language that, honestly, deserved its own category. Food was universal. Everyone needed food and it was also a very easy way to hide from actually saying “I love you.” Expressing his emotions wasn’t foreign to him, like riddle. But considering how he was raised, it was hard to express his feelings into words.

Which is why he was busy massaging his arms actually.

“I’m a big fan of Black Forest Cake. Oh and Macarons. Turkish delight. And hand pies. Peach hand pies were my favorite. My mom always made them growing up. Remind me of home.”

That was your answer when Trey asked what your favorite dessert was. It was hard to choose! He remembered the thought running through his head upon hearing macaron. Macarons of all things!

But hand pies should be simple. Right?

Not on top of midterm exams when he was stressed and slightly sleep deprived and accidentally messing up the dough. Fresh peaches were also not in season right now so the attempted recipes didn’t exactly taste the way he wanted them too. Canned peaches were a good alternative but he found that you deserved only the best.

At least it was easier than macarons. Those were the bane of his existence (alongside pavlovas). Meringue in general was his least favorite thing to make because of the delicate balance required.

“Brown sugar. Cinnamon. Lemon zest. Lemon juice. And some corn starch.” He mixed everything in the pan and set the spatula on the side. The dough was the next thing to do. “Cold butter. And—”

“Oi! Trey! You need to help me!” Ace bursted in.

“What did you do now?” Trey glanced at the crumbs on Ace’s face. “Oh Great Seven.”

“I accidentally ate the strawberry tart meant for tomorrow’s unbirthday—”

“Crap! I forgot about tomorrow’s unbirthday party!” Trey exclaimed. “Well good thing I’m in the kitchen. Can you run to Mr. S’s shop and get the ingredients?” With a wave of his magic pen, a list appeared in Ace’s hands.

“Yeah...sure...” Trey could hear him mutter under his breath. “Riddle’s going to kill me again!”

“You have to stop eating the tarts we leave out.” Trey removed the pan of peach filling from the stove, letting it cool on the side while making the dough before letting it rest. Now he would have to deal with the strawberry tart.

After about an hour, you walked in, carrying a bag full of the ingredients Trey had asked Ace to buy. You were happily chatting about something (it was really you bragging about your high score on your most recent midterm). “Oh Trey! What are those?” You exclaimed.

Trey could feel his cheeks go red as you approached his side quickly. “Oh they’re, uh, peach hand pies.”

“Really? They look delicious!” They were steaming hot, straight from the oven. “Smell delicious too. Can I have one?”

“Yeah sure. Be careful though because it’s hot.” Trey picks up a small plate and uses a spatula to scoop up a pie and place it on the plate. It did smell very good to him.

“Oh! Hot!”

“Be careful!”

“I’m fine. I’ve eaten things hotter than this.” You did not hesitate to bite into it. The balance of sweetness with the hint of lemon, the slight crisp of the peaches, and the crispy but soft dough was nothing like you’ve ever tasted. Nothing tasted better than your mother’s peach hand pies. But Trey’s came in as a close second. “Trey! This is amazing!”

“Is it?” He smiles.

“Yeah! You need to try it.” You look up at him. “Are you okay? Did you eat today?”

His mother always asked him that question when checking in on him. “I, uh...Don’t think I did.”

“Well then you should eat one of the hand pies you made. They’re really good and you deserve a treat.” Your smile was bright. And you were happy. If only you realized that most guys wouldn’t go through the same turmoil Trey did to make you happy.