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


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#361 judiu

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Posted 25 November 2013 - 02:34 PM

PanCan, do you get meyer lemons there? I LOVE the lemon-dark chocolate combo...
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#362 Panaderia Canadiense

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Posted 25 November 2013 - 02:58 PM

I have a tree in my front yard, Judiu!  Lemon-dark is on the list of flavours to try, as is coffee and cocoa nib, cashew (did I mention I can get cashew butter?!?), and probably cherry-amaretto.

 

EDIT - and PM me if you want the recipe and method I use for these things.  They're dead easy to make and I'd wager you've got most if not all of the ingredients hanging about in the pantry.


Edited by Panaderia Canadiense, 25 November 2013 - 03:03 PM.

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#363 Blether

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Posted 26 November 2013 - 06:50 AM

Cake.  I beat the eggs in so hard it's almost like an omelette - moist, wobbling & expectant.  Which means... yes, I bought an electric mixing tool.  Handheld, but 350W.  350 !

 

2013-11-26%2022.34.58.jpg


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#364 Kerry Beal

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Posted 26 November 2013 - 03:01 PM

Beautiful looking cake Blether!

 

 

Two of the 'very Christmassy' items I molded on the weekend.

 

IMG_0939.jpg

 

IMG_0942.jpg

 

 

 

 


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#365 Chocolot

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Posted 26 November 2013 - 05:07 PM

Very cute!


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#366 heidih

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Posted 26 November 2013 - 05:14 PM

Adorable - but is that a rabbit with a squirrel tail or are Canadian squirrels endowed with big ears?


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#367 Anna N

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Posted 26 November 2013 - 05:16 PM

Cake.  I beat the eggs in so hard it's almost like an omelette - moist, wobbling & expectant.  Which means... yes, I bought an electric mixing tool.  Handheld, but 350W.  350 !
 
2013-11-26%2022.34.58.jpg


Blether, you must tell this non-baker more about both the cake and the handheld mixer. Please?
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#368 Kerry Beal

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Posted 26 November 2013 - 05:24 PM

Adorable - but is that a rabbit with a squirrel tail or are Canadian squirrels endowed with big ears?

Our squirrels are definitely larger than small red squirrels - and do have bigger ears.  Although I suspect this mold was produced in Belgium or Holland.  More of a prototypical squirrel than an actual one!



#369 Ann_T

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Posted 26 November 2013 - 05:51 PM

Cake.  I beat the eggs in so hard it's almost like an omelette - moist, wobbling & expectant.  Which means... yes, I bought an electric mixing tool.  Handheld, but 350W.  350 !

 

2013-11-26%2022.34.58.jpg

Love the look of your cake.  Would you please share your recipe? 


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#370 judiu

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Posted 26 November 2013 - 05:57 PM

Adorable - but is that a rabbit with a squirrel tail or are Canadian squirrels endowed with big ears?

Our squirrels are definitely larger than small red squirrels - and do have bigger ears.  Although I suspect this mold was produced in Belgium or Holland.  More of a prototypical squirrel than an actual one!

Um, Kerry, I hate to say it, but that's an Easter Bunny, not a squirrel. Just sayin'.
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#371 rotuts

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Posted 26 November 2013 - 06:00 PM

Soooooooooooo

 

Bunnies like Nuts?

 

North of the Border?



#372 Kerry Beal

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Posted 26 November 2013 - 06:24 PM

 

 

Adorable - but is that a rabbit with a squirrel tail or are Canadian squirrels endowed with big ears?

Our squirrels are definitely larger than small red squirrels - and do have bigger ears.  Although I suspect this mold was produced in Belgium or Holland.  More of a prototypical squirrel than an actual one!
Um, Kerry, I hate to say it, but that's an Easter Bunny, not a squirrel. Just sayin'.

 

That would be one hell of a tail for a bunny - but funny you should say that - I looked carefully at his nut to make sure it wasn't an egg and that I was making an easter mold out of season.  

 

Check out this guy.  


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#373 rotuts

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Posted 26 November 2013 - 06:58 PM

might be a Photoshop'd Rat.  Northern versions'


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#374 Blether

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Posted 26 November 2013 - 10:55 PM

Thanks, Kerry.  I like the clean detail on your chocolates.

 

Anna & Ann - it's a Nigel Slater recipe, "Demerara Lemon Cake".  I copied it from the newspaper years ago, but it can be found online easily enough - straight from the horse's mouth, even.  It can be a fuss sourcing demerara sugar round here - I used san-on-to which is more-or-less soft brown sugar.  It's a cake with lots going on - there's lemon zest in the batter, the lemon slices on top are briefly confit'd in sugar & water before being baked in place, and you pour a syrup of sugar & lemon juice over the top while it's still warm.  It's very rich - near half-a-pound of butter, four eggs, to three ounces each of almond powder and flour - but the lemon juice cuts it nicely and there's the bitterness in the topping to keep you engaged, too.

 

The mixer's a Tefal.  Only its second outing (I blooded it on a taramasalata), but so far it doesn't change its tone no matter how heavy the going gets.  This one here - comes with beaters and dough hooks.  Anna, you probably know that the electric mixer takes the hard work out of creaming the butter & sugar well to get air in the mix, likewise the eggs.


Edited by Blether, 26 November 2013 - 10:59 PM.

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#375 keychris

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Posted 27 November 2013 - 03:50 PM

it's not really a sweet (yet)... but what am I going to do with these:
 
1441349_408579932603220_449649324_n.jpg
 
I can't decide!
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#376 Panaderia Canadiense

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Posted 28 November 2013 - 02:19 PM

What variety are they?  Where from?


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#377 flourgirl

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Posted 04 December 2013 - 09:26 AM

Cake.  I beat the eggs in so hard it's almost like an omelette - moist, wobbling & expectant.  Which means... yes, I bought an electric mixing tool.  Handheld, but 350W.  350 !

 

2013-11-26%2022.34.58.jpg

Thanks for the recipe. 


Edited by flourgirl, 04 December 2013 - 09:30 AM.

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#378 FrogPrincesse

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Posted 04 December 2013 - 12:08 PM

Blether's cake looks delicious. I wish I had a slice with my tea!

 

A very rustic tart with Granny Smith apples. I had pastry dough in my freezer (I typically make a double batch and freeze half), so this did not require much effort.

 

11182069245_9497affee2_z.jpg
 


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#379 Carole Grogloth Hawaii

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Posted 08 December 2013 - 02:03 PM

Kerry, your owl and squirrel look great.  Carole


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#380 Carole Grogloth Hawaii

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Posted 08 December 2013 - 02:06 PM

FrogPrincesse, your rustic apple tart looks very tasty and simple to make.  Carole


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#381 jmacnaughtan

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Posted 09 December 2013 - 06:46 AM

First Bûche de Noël of the year.

 

Bûche 1.jpg   Bûche 1 section.jpg

 

Pain d'épices, lemon confit, pineapple crémeux and vanilla mousse, with a white chocolate glaze, spiced meringue kisses and white chocolate.  It works pretty well.

 


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#382 pjm333

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Posted 10 December 2013 - 04:44 PM

buche de noel

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#383 rotuts

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Posted 11 December 2013 - 06:59 AM

Yum.

 

like the little present !



#384 AnnieWilliams

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Posted 12 December 2013 - 07:35 AM

Awesome job, guys!  I haven't made mine yet. 

 

Hey, what size are the molds ya'll are using?  I'd like to upgrade because mine look a little homely/old fashioned.  Not that that's a bad thing but it's good to have something new to add to the repertoire every now and then. 

 

Jmac, what is the white glaze on the outside of yours?  It looks too shiny to be a ganache.  Can you share how you made that?



#385 jmacnaughtan

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Posted 14 December 2013 - 02:43 AM

Thanks.  I'm using a 35cm x 8cm gutter mould, in aluminium.  

 

The glaze is the white glaze from Philippe Conticini's "Sensations", based on sugar, glucose, condensed milk, white chocolate and gelatin..  If you want the recipe, IM me.



#386 jmacnaughtan

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Posted 15 December 2013 - 12:35 PM

Two more bûches, one hit and one miss.

 

The miss:

 

Bûche 2.jpg

 

Almond dacquoise,

Apricot confit,

Milk chocolate mousse,

Praliné crémeux,

Dark chocolate glaze,

Milk chocolate.

 

The hit:

 

Bûche 3.jpg

 

Almond financier,

Lemon confit,

Whipped lemon curd,

Vanilla mousse,

White chocolate glaze,

White chocolate.


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#387 judiu

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Posted 15 December 2013 - 05:32 PM

jmacnaughtan, why was the first bouche considered a "miss"? It looks beautiful to me.
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#388 jmacnaughtan

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Posted 16 December 2013 - 12:56 AM

Thanks judiu.  It looks fine, but the dacquoise didn't hold up its end of the deal- it was supposed to provide a little texture, but almost disintegrated into the confit.  I should have coated it with chocolate...

 

Also, the confit was off-puttingly tart and the milk chocolate mousse was a little soft.  Back to the drawing board...



#389 judiu

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Posted 16 December 2013 - 05:39 PM

Hmmm, maybe a bit more sweetening in the dacquoise, and a glaze over to "waterproof" it, annd a sweet liqueur in the confit? Just thinkin'. HTH!
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#390 ChrisTaylor

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Posted 20 December 2013 - 02:42 AM

The chocolate ice cream from Fergus Henderson's second book, Beyond Nose to Tail. I have made some modifications to the recipe--I include a little bit of chilli and cinnamon--but keep the base the same. It's very good. Tastes like, well, chocolate. 


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