My mom used to make a similar pie growing up, but with walnuts in the crust. You could also do a filling with peaches or other berries if you’d like.

– 3 large Egg Whites
– 1/4 tsp Cream of Tartar
– 3/4 cup Sugar
– 3/4 cup unsalted Pistachios, toasted and chopped small
– Canola Oil
– 2 tsp Vanilla 
– 2 cups fresh Strawberries, chopped
– 1 1/2 cup Whipping Cream

I left out the sugar for the whipped cream since the meringue is already so sweet.

Preheat oven to 325 degrees. Use a small amount of oil to lightly coat the inside of a pie pan. In a bowl, use a handmixer with a whisk attachment to whip together the eggs, vanilla and cream of tartar until frothy. Slowly stream in sugar as you continue to beat on a high speed. The meringue is ready when it’s glossy and forms stiff peaks. Add in 1/2 cup of the pistachios and gently fold them into the meringue. Spread the meringue into the pan. Bake in the oven for 25-30 minutes. Remove and allow to cool completely, about one hour.

For the strawberries and cream, whip the whipping cream and vanilla in a bowl until stick peaks form. Fold in strawberries. Spread over the cooled meringue crust.

It’s hard to believe that summer is almost over. I love Fall and everything, but considering that I only made it to the beach here ONCE, it seems a little too soon for it to be over. The good news is that the 2nd annual Gala Gala Hey! is coming up next month at The Drink.
Details coming soon!

As always, you should like you should like The Bored Vegetarian!

This is horrible to admit, but the only reason these cupcakes are vegan was because I didn’t want to walk the 3 blocks to the Key Foods to buy eggs. Sorry to break your heart, I still love dairy; am lazy. I’ve been dreaming of making lavender whipped cream for a while, but after my attempt at chocolate meringues with lavender whipped cream failed miserably sometime in March, I had put it on the back burner.  
Keep in mind that if you are vegan, the recipe I used also includes one for chocolate frosting, just click the link. Also, if you’re not into vegan baking, you can use this lavender whipped cream on a variety of baked goods and body parts (joking! Hi mom!)


Vegan Chocolate Mini-Cupcakes with Lavender Whipped Cream (adapted from Novel Eats)

2 Tbsp. cocoa (I used more like 3 ½)1 1/2 cups flour1/2 tsp salt1 tsp baking soda1 cup sugar1 tsp vanilla1 tsp vinegar5 tbls cooking oil or vegan butter1 cup water¼ tsp cinnamon (optional)

Preheat oven at 350 degrees. Mix dry ingredients into one bowl.  Mix wet ingredients together and add to dry.  Mix with a hand mixer until incorporated.  Pour into mini cupcake tin and bake until you poke in a toothpick and it comes out clean. Remove from oven and allow to cool.Lavender Whipped Cream

1 cup heavy whipping cream1 tsp vanilla extract1 tbls confectioners sugar1 tbls dried lavender flowersIn a large chilled bowl, whip cream until it’s just about to form peaks. Add in vanilla and sugar and whip until peaks form, being careful not to over whip. Add in lavender flowers and mix on low for about 15 seconds until mixed in.  

 I’ll be honest, these were a little bit oiler than I prefer my baked goods. I have little experience with vegan baked goods so I can’t compare the taste, but they are sweet, chocolaty and dense. I’m not sure if I would be crazy about them without the whipped cream, but overall, pretty good! 

In addition to bringing French 75 jello shots to the party on Saturday, I also made champagne cupcakes with pink champagne frosting and sprinkled with lavender flowers. In the past, I’ve made cupcakes from the box with alternations, like the pink lemonade and vanilla coconut cupcakes I made in May, but this time I made them completely from scratch. I am a glutton for punishment (and baked goods).



Champagne Cupcakes with Pink Champagne Frosting (adapted from Gimme Some Oven)

Champagne Cupcakes 

2 3/4 cups all-purpose flour3 tsp. baking powder1 tsp. salt2/3 cup butter1 1/2 cups white sugar3/4 cup champagne 6 egg whites

Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners.  In a large bowl, cream together butter and sugar until very light and fluffy.  Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.  In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.  Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Champagne Buttercream Frosting

3 1/4 cups powdered sugar1 cup butter, at room temperature1/2 teaspoon vanilla extract3 tablespoons champagne, at room temperature1-2 drops pink food coloring1 1/2 tbls dried lavender flowers

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.  Add vanilla, champagne and food coloring, beating on medium for another minute.  Fill piping bag and frost cupcakes, sprinkle with dried lavender.

The cake for these cupcakes is dense and not too sweet, while the frosting is sugary and buttery.  The lavender flowers add a really nice subtle flavor as well. 

Speaking of delicious cupcakes, if you live in New York and have yet to try Robicelli’s cupcakes, do it! They have the most innovative flavors and you can tell that they’re made with love (and lots of butter.) I have a hard time not stopping in to pick one up if I know there’s a vendor nearby (Try Radish on Bedford or Eastern District on Manhattan Ave.) Also, check out this Food.Curated video to meet the couple behind the cupcakes.