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


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#391 rajoress

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Posted 20 December 2013 - 09:54 AM

Everything looks amazing! Here's my latest - a friend needed to bring decorated cookies to a party and couldn't find them at any bakery. Just the excuse I needed to bake! Thanks for looking and happy holidays!

Ruth

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#392 Anna N

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Posted 20 December 2013 - 01:49 PM

image.jpg

Butter tart squares for somebody who likes the filling to pastry ratio reversed!
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#393 rotuts

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Posted 20 December 2013 - 02:39 PM

rajoress

 

how you did these cookies so well ill never know 

 

the best was this :

 

RRR.jpg

 

cheers !


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#394 FrogPrincesse

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Posted 24 December 2013 - 12:12 PM

It would not feel like Christmas without pain d'epices (the French version of gingerbread). I really like Suzanne Goin's recipe from Sunday Suppers at Lucques. It's moister and more flavorful after a day or two.

 

11499443515_38a7458070_z.jpg
 

 

 


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#395 pjm333

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Posted 25 December 2013 - 04:32 PM

Apple Caramel Tart

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#396 pjm333

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Posted 25 December 2013 - 04:33 PM

Chocolate Cream Pie !

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#397 pjm333

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Posted 25 December 2013 - 04:34 PM

Passion Fruit Tart !

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#398 Kerry Beal

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Posted 25 December 2013 - 05:17 PM

Those are gorgeous Patrick!

 

It's pudding day for me - 

 

IMG_0986.jpg

 

IMG_0988.jpg

 

Steamed cranberry pudding with a butter, cream and sugar sauce.

 

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Lord Randall's Pudding from The Pudding Club Book.  Apricots and marmalade - looks like it all sunk to the bottom making the pudding's extrication from the basin a bit messy - but it's a damn fine pudding.  Made a sauce with butter, brown sugar, cream and rum. 

 

 


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#399 ChrisTaylor

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Posted 25 December 2013 - 05:30 PM

Lemon tart. I used Keller's recipe for lemon sabayon, although I included a couple dashes of Scrappy's cardamom bitters, a handful of freshly picked kaffir lime leaves (removed as I poured the sabayon into the tart casing) and messed around with his ratio for lemon and sugar (he goes for 0.5 c lemon juice to 0.75 c sugar: I invert this and add an extra whole egg to compensate for the extra liquid). I think the original recipe, like many American baking recipes I've tried, is just too sweet. I like lemon tarts that possess the sour quality of lemon. 

 

I didn't use his pastry recipe, either. I turned to David Everitt-Matthias' Dessert for that. It includes a little bit of almond meal (540 g flour to 100 g almond meal) and vanilla extract. I took his advice and use demerara sugar in place of regular confectioner's sugar because I really like the flavour of demerara.

 

EDIT

 

It'd be nice if I attached the photo, hey?

 

lemontart_zps927e8e4c.png


Edited by ChrisTaylor, 25 December 2013 - 05:33 PM.

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#400 DianaM

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Posted 27 December 2013 - 10:42 AM

Made these for Christmas to give to friends. And I made Hermé's Black Forest cake from the chocolate book, for Christmas dinner. Didn't get a pic of the cake though, people demolished it (in the good sense :)) before I had had a chance to.

image.jpg

Edited by DianaM, 27 December 2013 - 10:42 AM.

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#401 Carole Grogloth Hawaii

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Posted 29 December 2013 - 08:32 PM

Aloha DianaM,

Those are the happiest gingerbread men I have ever seen.  Yum!

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#402 Toliver

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Posted 30 December 2013 - 11:05 AM

Made these for Christmas to give to friends. And I made Hermé's Black Forest cake from the chocolate book, for Christmas dinner. Didn't get a pic of the cake though, people demolished it (in the good sense :)) before I had had a chance to.

attachicon.gifimage.jpg

Diana,

What are the chocolate "squiggle" cookies?

Can you share your recipe?

Thanks!



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#403 pjm333

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Posted 30 December 2013 - 03:48 PM

Apple Tart Tatin !

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#404 DianaM

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Posted 02 January 2014 - 10:33 AM

Diana,
What are the chocolate "squiggle" cookies?
Can you share your recipe?
Thanks!


The chocolate squiggles are Viennese sablés, also from Pierre Hermé's book. They're my favourite cookie EVER! :)
Recipe on its way via PM.
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#405 emmalish

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Posted 02 January 2014 - 01:16 PM

 

Diana,
What are the chocolate "squiggle" cookies?
Can you share your recipe?
Thanks!


The chocolate squiggles are Viennese sablés, also from Pierre Hermé's book. They're my favourite cookie EVER! :)
Recipe on its way via PM.

 

 

Well, I guess I know what I'll be making in the next couple weeks!


I'm gonna go bake something…

wanna come with?


#406 Panaderia Canadiense

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Posted 05 January 2014 - 06:03 AM

It was my friend Camy's twelfth birthday yesterday, and this is what she asked me for.  It's coconut-vanilla-orange chiffon cake, filled with vanilla-orange IMBC and covered with coconut fondant.  Most fun I've had making a cake this year (even if the year is young, something like this bodes well for the rest of it!)

 

Cake1.jpg


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#407 grammacake12

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Posted 05 January 2014 - 09:44 AM

1509970_10151894765598207_1047251348_n.j

These are some of my candies I made for Christmas. I got a new candy mold from Nordic ware and I love it. The candies come out so easily.


Edited by grammacake12, 05 January 2014 - 10:07 AM.

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Stressed spelled backwards is DESSERTS!!


#408 grammacake12

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Posted 05 January 2014 - 09:47 AM

eggnog truffles

1486751_10151884299628207_1075006535_n.j1545108_10151894765338207_1406810781_n.j

these are my lemon creams


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Stressed spelled backwards is DESSERTS!!


#409 Kerry Beal

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Posted 05 January 2014 - 04:47 PM

What sort of filling have you used for the Lemon Creams?



#410 grammacake12

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Posted 05 January 2014 - 05:49 PM

I have a buttercream filling with some premade cream filling I get from Chocoley.com. They make a lot of different flavors of fillings. I usually add some other flavorings to them. I added lemon candy flavoring to this one. Plus a little rum. and then yellow candy food coloring.


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Stressed spelled backwards is DESSERTS!!


#411 grammacake12

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Posted 05 January 2014 - 06:07 PM

155961_10151186604828207_1010138904_n.jp156934_10151186605243207_686466429_n.jpg

here is a cake we made for a Music city fundraiser, It is a replica of downtown Nashville.

 

 


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Stressed spelled backwards is DESSERTS!!


#412 emmalish

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Posted 05 January 2014 - 11:33 PM

I'm still aiming to bake at least one thing each week, but I'm WAY behind on updating things on my website. Here are a few that I've managed to upload... 

 

Back in November, I made these chocolate-ginger cookies. I was hoping for a really chocolate-y cookie with a punch of ginger, but they're more like ginger cookies with a bit of chocolate. Still a good cookie, just not what I was hoping for when I chose it.

 

chocolate-ginger-cookies-6474.jpg

 

 

Leading up to my Christmas baking, I made my usual peppermint marshmallows. I usually use the recipe from Greweling's Chocolates and Confections, but I've recently started using the recipe from his At Home book instead. The only real difference is the invert sugar is omitted and the quantities of honey and glucose syrup are adjusted to compensate.

 

peppermint-marshmallows-6615.jpg

 

 

Then I tried these spiced cardamom cookies from Martha Stewart. I was really intrigued by the idea of using a texture sheet on the rolled cookie dough. I LOVE this idea. I'm kicking myself for not thinking of it on my own. I also really love this cookie. I'll definitely be making this one again.

 

spiced-cardamom-cookies-6574.jpg

 

 

I made these lemon shortbread last year as well, and after making them this year, I got a request from a coworker to make another batch for her. They have a nice flavour and a soft tender texture, but not really the texture I expect from shortbread. I have NEVER been able to get them to turn out like the photo in the book though.

 

lemon-shortbread-6686.jpg

 

 

And finally, some gingerbread caramels. They turned out a little softer and sweeter than I'd like. Next time, I'll caramelize the sugar a bit more first, but I'll definitely make these again too.

 

gingerbread-caramels-6665.jpg


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I'm gonna go bake something…

wanna come with?


#413 rajoress

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Posted 06 January 2014 - 11:56 AM

I love everything that's posted - beautiful pics and sweets! I was stuck in the house during the recent cold snap and snow storm and decided it was a good day to bake challah! These are two of the 3 loaves and my first time braiding bread (I'm more of a pastry person!). The next time I think I would make my loaves shorter and fatter and maybe try more than 3 part braids. Thanks for looking!
Ruth

sorry the pic is so big, I can never figure that out!

(recipe from Joan Nathan by way of Smitten Kitchen)

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#414 emmalish

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Posted 06 January 2014 - 12:19 PM

Ruth, those look lovely. I never bake bread because I don't eat a lot of it, but every time I see something like this, I reeeeeally want to make some.


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I'm gonna go bake something…

wanna come with?


#415 Franci

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Posted 09 January 2014 - 10:45 PM

Today I made a couple of couronne des rois then a galette (thanks FrogPrincess!), tomorrow I'll bake 3 more
image.jpg

image.jpg
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#416 pquinene

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Posted 10 January 2014 - 04:51 AM

Chocolate Cream Pie !

This is a gorgeous rendition of a pie!!!
 

Today I made a couple of couronne des rois then a galette (thanks FrogPrincess!), tomorrow I'll bake 3 more
attachicon.gifimage.jpg

attachicon.gifimage.jpg

WOW! Both are beautiful and I'd love me some pithivier!!!
 

I'm still aiming to bake at least one thing each week, but I'm WAY behind on updating things on my website. Here are a few that I've managed to upload... 
 
Back in November, I made these chocolate-ginger cookies. I was hoping for a really chocolate-y cookie with a punch of ginger, but they're more like ginger cookies with a bit of chocolate. Still a good cookie, just not what I was hoping for when I chose it.
 
attachicon.gifchocolate-ginger-cookies-6474.jpg
 
 
Leading up to my Christmas baking, I made my usual peppermint marshmallows. I usually use the recipe from Greweling's Chocolates and Confections, but I've recently started using the recipe from his At Home book instead. The only real difference is the invert sugar is omitted and the quantities of honey and glucose syrup are adjusted to compensate.
 
attachicon.gifpeppermint-marshmallows-6615.jpg
 
 
Then I tried these spiced cardamom cookies from Martha Stewart. I was really intrigued by the idea of using a texture sheet on the rolled cookie dough. I LOVE this idea. I'm kicking myself for not thinking of it on my own. I also really love this cookie. I'll definitely be making this one again.
 
attachicon.gifspiced-cardamom-cookies-6574.jpg
 
 
I made these lemon shortbread last year as well, and after making them this year, I got a request from a coworker to make another batch for her. They have a nice flavour and a soft tender texture, but not really the texture I expect from shortbread. I have NEVER been able to get them to turn out like the photo in the book though.

 
attachicon.giflemon-shortbread-6686.jpg

 
 
And finally, some gingerbread caramels. They turned out a little softer and sweeter than I'd like. Next time, I'll caramelize the sugar a bit more first, but I'll definitely make these again too.
 
attachicon.gifgingerbread-caramels-6665.jpg
 
Your assortment of goodies are so pretty. I'd love to bake at least once a week too...

 

Passion Fruit Tart !

I would love a serving of this!

 


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#417 keychris

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Posted 11 January 2014 - 09:55 PM

1560382_428935430567670_1007998775_n.jpg

 

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Chocolate berry tart :)


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#418 judiu

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Posted 12 January 2014 - 12:52 PM

keychris, the chocolate berry tart has me breathing heavy! My Gawd, that's beautiful!
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#419 jmacnaughtan

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Posted 13 January 2014 - 07:11 AM

Just bought a new stand mixer, and I'm putting it through its paces with brioche dough.  Works pretty well, makes good dough that even my crappy miniature oven can't screw up.

 

A classic, the brioche Nanterre:

 

Brioche Nanterre.jpg


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#420 emmalish

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Posted 13 January 2014 - 01:02 PM

A classic, the brioche Nanterre:

 

Gorgeous. Once again, seeing photos like this makes me want to bake bread. :-)


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I'm gonna go bake something…

wanna come with?