Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Your Daily Sweets: What are you making and baking? (2012–2014)


  • This topic is locked This topic is locked
571 replies to this topic

#331 dhardy123

dhardy123
  • participating member
  • 163 posts
  • Location:Ontario, Canada

Posted 27 October 2013 - 10:41 PM

Nice Kerry

 

I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?



#332 Kerry Beal

Kerry Beal
  • participating member
  • 9,556 posts
  • Location:Ontario, Canada

Posted 28 October 2013 - 04:36 AM

Nice Kerry

 

I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?

Not a clue - guess I could melt some and see next time.


  • judiu likes this

#333 merstar

merstar
  • participating member
  • 948 posts

Posted 04 November 2013 - 03:31 AM

I made this chocolate loaf from "Baked." I mixed it by hand, and omitted the cream cheese spread. Served it for dessert with vanilla ice cream.
DOUBLE CHOCOLATE LOAF WITH PEANUT BUTTER CREAM CHEESE SPREAD

http://www.cookincan...-spread-recipe/


 


There's nothing better than a good friend, except a good friend with CHOCOLATE.

#334 ChrisTaylor

ChrisTaylor
  • host
  • 2,047 posts
  • Location:Melbourne

Posted 04 November 2013 - 11:28 PM

Shit picture but

 

935554_10153417193610125_2072088683_n.jp

 

Christmas puddings 2013. Just enough flour, bread crumbs and eggs to give the booze and fruit some structural integrity.


  • judiu likes this

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#335 Vlcatko

Vlcatko
  • participating member
  • 35 posts
  • Location:Prague, Czech Republic

Posted 05 November 2013 - 02:05 AM

Nice Kerry

 

I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?

 

Really? Most of the butters we can get here (Czech Republic = Central Europe) are 82%, including the imported ones. Maybe 1 in 8 is 83% and there's this elusive one that is delicious 85% (and I am really surprised it's actually a Czech one). Do you know any specific brands that are 84%?


Vlcatko

#336 Alleguede

Alleguede
  • participating member
  • 115 posts

Posted 05 November 2013 - 12:18 PM

Just got back from Paris, Elle et vire, president, and any regular table butter is minimum 82% and extra dry goes to 85% it is incredible

#337 jmacnaughtan

jmacnaughtan
  • participating member
  • 184 posts
  • Location:Paris

Posted 07 November 2013 - 11:41 AM

Pumpkin pie (for people that don't like pumpkin pie).

 

I'm sure the traditional is a great dessert with lots of history, but it's stodgy and heavy and will always remain in pecan pie's shade.

 

Here's mine: pâte sucrée, a butternut squash crémeux and spiced golden syrup meringue.  It's nice to grate some spices onto the meringue before torching it, it amplifies the aroma.  I used tonka, cinnamon and nutmeg.

 

Squash 2.jpg

 

Squash cut.jpg


  • judiu, Shelby, curls and 1 other like this

#338 Shelby

Shelby
  • society donor
  • 2,429 posts

Posted 09 November 2013 - 10:37 AM

People at work requested cinnamon rolls.  I made a big batch.  Gave most to work.  Froze one pan for us.

 

Image 1.jpg

 

Image 2.jpg


  • judiu and rotuts like this

#339 rotuts

rotuts
  • participating member
  • 5,566 posts
  • Location:Boston MA

Posted 09 November 2013 - 11:05 AM

nothing tops cinnamon rolls, except perhaps when you sneek in some toasted pecans.

 

Id take these any day.


  • Shelby likes this

#340 &roid

&roid
  • participating member
  • 166 posts
  • Location:Manchester, UK

Posted 11 November 2013 - 02:46 AM

@jmacnaughton, that is some great piping :)

 

Made macarons this weekend for the first time, I followed the course on chefsteps which was great - it really explained the whole process well.

 

Photo 3736.jpg  

Photo 3737.jpg

Photo 3738.jpg


  • judiu and Shelby like this

#341 jmacnaughtan

jmacnaughtan
  • participating member
  • 184 posts
  • Location:Paris

Posted 11 November 2013 - 04:26 AM

Nice macarons, &roid.

 

This is from Philippe Conticini's book, "Sensations".  It's a pâte sucrée base with a spiced fruit tagine and whipped crème fraîche with Pouligny goat's cheese (the recipe called for Valençay, but I couldn't find any).  

 

Almost a cross between the cheese course and the dessert- the crême fraîche is unsweetened and the tagine uses only a little muscovado sugar, so it's really the tang of the tagine and the cheese that carry the tart, not the sweetness.

 

Tarte Pouligny above.jpg   Tarte Pouligny tranche.jpg


  • judiu likes this

#342 pjm333

pjm333
  • participating member
  • 100 posts

Posted 12 November 2013 - 01:32 AM

Palmiers

Attached Images

  • palmiers.JPG

  • judiu and Shelby like this

#343 rajoress

rajoress
  • participating member
  • 59 posts
  • Location:Boston, MA

Posted 12 November 2013 - 09:26 AM

Love all the pics above! My latest creation was a flourless chocolate torte for my gluten-free friend's birthday! Amazing recipe from The Whimsical Bakehouse cookbook. Chocolate cake covered in a chocolate cream glaze and decorated with chocolate stars brushed with silver and edible star glitter.

Attached Images

  • choc bday.jpg

  • judiu and Shelby like this

#344 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,930 posts
  • Location:San Diego, CA

Posted 12 November 2013 - 11:37 AM

I love palmiers. These look really crispy and nice.

 

I made a large batch of David Lebovitz's chocolate chip cookies this weekend (the recipe from Ready for Dessert). I used Trader Joe's 72% chocolate. I think that I cut the pecans a little too small, but otherwise the cookies were quite nice.

 

10762638565_2217baba15_z.jpg
 

 

10769156424_79b841dba0_z.jpg
 

 

10772592084_5cdd881527_z.jpg
 

 

 

 

 


  • judiu, emmalish, Shelby and 2 others like this

#345 rotuts

rotuts
  • participating member
  • 5,566 posts
  • Location:Boston MA

Posted 12 November 2013 - 11:53 AM

FrogPrincesse

 

nice mise   

 

thanks

 

do you prefer TJ's  72 % over their SemiSweet chips?

 

never thought of useing the 72.


Edited by rotuts, 12 November 2013 - 11:55 AM.


#346 FrogPrincesse

FrogPrincesse
  • society donor
  • 2,930 posts
  • Location:San Diego, CA

Posted 12 November 2013 - 01:19 PM

FrogPrincesse

 

nice mise   

 

thanks

 

do you prefer TJ's  72 % over their SemiSweet chips?

 

never thought of useing the 72.

 

Thanks rotuts.

 

The 72% is more versatile and I always keep a block in the pantry. I don't mind the extra workout needed to turn it into small chips, and it's fun to have a mix of larger and smaller pieces in the cookies. I think they melt at lower temperature as well, which is a bit messy but very nice.


  • judiu likes this

#347 Matthew Kirshner

Matthew Kirshner
  • participating member
  • 81 posts

Posted 13 November 2013 - 05:02 PM

So I have been asked by a special client for gluten free cupcakes for her daughter's wedding in three months.  Even though I am not an expert in gluten free baking, I think I made it happen with these red velvet cakes.  My wife and kids did not even notice a difference.

 

 

img_1046 (2).jpg


  • judiu, Blether, Shelby and 1 other like this

#348 emmalish

emmalish
  • participating member
  • 905 posts
  • Location:Vancouver, BC

Posted 14 November 2013 - 09:35 PM

Lots of great posts from everyone. FrogPrincesse, you've made me want to try that cookie recipe now! I have yet to try anything from this book but I have a number of recipes already flagged with post-it notes. :-)

I've got a few more cookies. I'm very lazy about rolling cookie dough and decorating cookies, but this is the time of year for that, right? I'll be doing my xmas cookies in a few weeks and will definitely be doing my regular Gingerbread (I've been using the same recipe since '97 LOVE it). I made it at Halloween already, using some new cookie cutters from Williams-Sonoma...

favourite-gingerbread-6177.jpg


I also made some Crunchy Sugar Cookie Moustaches (that's not me, if anyone's wondering)...

crunchy-sugar-cookies-6306-6317-Jacquie.jpg


Some Chocolate Chip Cookies from the Miette cookbook. These have ground oatmeal and ground walnuts, which give them more of a crumbly texture and a great flavour. I definitely recommend them...

chocolate-chip-cookies-5853.jpg


Dark Chocolate Toffee Cookies. These also make use of ground oatmeal, which gives them great flavour and texture...

dark-chocolate-toffee-cookies-5516.jpg


Molasses Cookies made with fresh grated ginger...

fresh-ginger-molasses-cookies-5374.jpg


And finally, the Chocolate Oatmeal Cookies from Dorie Greenspan's Baking from My Home to Yours. I LOVE this book and can't believe it took me this long to try this recipe. There's so much chocolate in this cookie, it really is that dark...

chocolate-oatmeal-cookies-5213.jpg
  • judiu, Shelby, rotuts and 2 others like this

I'm gonna go bake something…

wanna come with?


#349 Zeemanb

Zeemanb
  • participating member
  • 758 posts
  • Location:Kansas City

Posted 15 November 2013 - 07:41 AM

For my wife's birthday I decided to try my 2nd ever recipe from the Milk Bar Cookbook (first attempt was crack pie....really good).  I love the book, and figured if I was successful with one of Tosi's layer cakes, I should have a good shot at making the majority of the recipes in the book.  Other than my slightly smaller than called for quarter sheet pan causing a little bit of over-hang around the cake edges, I really didn't experience any hiccups.  This Chocolate Malt Cake is insanely rich....with the small size (6 inches in diameter) one would think getting 8 or 10 servings out of it was unthinkable, but the cake is potent, you don't need much.  The main things I did differently was use a double batch of the fudge sauce minus what was needed for the cake instead of making that sauce just for the cake and then a batch of the malted fudge sauce.  I figured the additional chocolate couldn't hurt anything, and it would be easier to spread in the layers as well as top the cake if I used extra. I cut back on the amount of malted milk crumb between the layers in order to top it with the crumbs instead of the charred marshmallows....and I think that was a wise choice because the extra bit of salt and crunch adds a lot to the flavor.  Oh, and instead of making the milk crumb recipe and then adding the additional white chocolate and Ovaltine for the malted crumbs, I just omitted the final addition of milk powder when making the crumbs and did Ovaltine/white chocolate for the finishing step.

 

cake1.JPG

 

cake2.JPG

 

cake3.JPG


  • judiu, emmalish, Vlcatko and 1 other like this

#350 rotuts

rotuts
  • participating member
  • 5,566 posts
  • Location:Boston MA

Posted 15 November 2013 - 07:50 AM

decadent cake, as it should be !


  • judiu likes this

#351 emmalish

emmalish
  • participating member
  • 905 posts
  • Location:Vancouver, BC

Posted 15 November 2013 - 03:34 PM

Jerry, that cake looks amazing! Especially the side view. 


  • judiu likes this

I'm gonna go bake something…

wanna come with?


#352 Panaderia Canadiense

Panaderia Canadiense
  • participating member
  • 2,071 posts
  • Location:Ambato, Ecuador

Posted 15 November 2013 - 03:37 PM

Emmalish - does that gingerbread recipe stand up to use in gingerbread housing?  I've been looking for a good recipe for that lately - mine makes amazing ginger snaps, but for the slightly springier texture that a house requires it's not ideal….


  • emmalish likes this
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#353 emmalish

emmalish
  • participating member
  • 905 posts
  • Location:Vancouver, BC

Posted 15 November 2013 - 07:54 PM

Panaderia, I've never tried it in a house, sorry. And I don't have experience with making gingerbread houses, so I don't know what kind of texture you're looking for. Why don't you give it a shot with some regular cookie shapes and see what you think?


I'm gonna go bake something…

wanna come with?


#354 Panaderia Canadiense

Panaderia Canadiense
  • participating member
  • 2,071 posts
  • Location:Ambato, Ecuador

Posted 15 November 2013 - 10:46 PM

Will do - and I can't believe you've never made a gingerbread house!  They're so much fun….  I will give it a shot and report back.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#355 Tri2Cook

Tri2Cook
  • participating member
  • 3,703 posts
  • Location:Ontario, Canada

Posted 16 November 2013 - 05:42 AM

Will do - and I can't believe you've never made a gingerbread house!  They're so much fun….  I will give it a shot and report back.


The last one I made, I spent hours working on. Many hours in the very early morning/late night because it was a surprise for my gf's daughter. I built a huge castle with a detailed grounds and everything. I got up very early Christmas morning and got it all set up, it covered most of the dining room table. About 5 minutes before she got to see it, while we were in the living room waiting for her to wake up, her cat decided it would be a fun place to explore and did a large amount of damage. I wasn't impressed... but what can you do besides laugh? :biggrin: 
 


  • judiu and annabelle like this
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#356 Kerry Beal

Kerry Beal
  • participating member
  • 9,556 posts
  • Location:Ontario, Canada

Posted 22 November 2013 - 07:58 PM

IMG_0936.jpg

 

Every Christmas mold in the house now has eyes.  And some frog and fish molds - they seemed kinda Christmasy to me!

 

The 3 kg mold'art has white chocolate in it overnight and I'll fire up the Selmi with about 30 kg of milk tomorrow.  

 

And so it begins!

 

IMG_0937.jpg

 

Left over 'eye chocolate' with crushed Trader Joe's Meyer Lemon thins and a sprinkling of citron salt.  Which is a pretty tasty combination.  


  • judiu, emmalish, Shelby and 3 others like this

#357 judiu

judiu
  • participating member
  • 2,245 posts
  • Location:South Florida

Posted 23 November 2013 - 04:23 PM

Kerry, is the little metal cat in the left front a mold, or just a figurine? It's (G-d, I hate this word, but it works here...) precious!
"Commit random acts of senseless kindness"

#358 Kerry Beal

Kerry Beal
  • participating member
  • 9,556 posts
  • Location:Ontario, Canada

Posted 23 November 2013 - 04:35 PM

He's a bear (Teddy type) chocolate mold.  He rarely molds well though.



#359 jmacnaughtan

jmacnaughtan
  • participating member
  • 184 posts
  • Location:Paris

Posted 25 November 2013 - 06:57 AM

Another one from Philippe Conticini: Pineapple Cheesecake.

 

Biscuit "cheesecake" (pâte sablée crushed, mixed with butter and muscovado sugar and rebaked), cream cheese mousse, a pineapple insert and a white vanilla glaze.

 

Cheesecake ananas.jpg

 

The original is encased in a tall tart shell, but apparently I can't follow instructions, so it collapsed in the oven.  This one is put together like a traditional entremet.

 

Pretty tasty, but the pineapple overwhelms the mousse a little.


  • judiu and Vlcatko like this

#360 Panaderia Canadiense

Panaderia Canadiense
  • participating member
  • 2,071 posts
  • Location:Ambato, Ecuador

Posted 25 November 2013 - 11:01 AM

Nanaimo bars - playing around with new flavours.  Clockwise from top left: Peanut Butter, Mint, Orange, White Chocolate.  Mint and Peanut were "classic" flavours in Alberta when I was growing up; the other two are me playing around.  The Orange ones are quite frankly fantastic.

 

CanBars.jpg


  • judiu, emmalish, curls and 1 other like this
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)