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


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#421 pquinene

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Posted 17 January 2014 - 03:54 AM

I made custard pie a few days ago. It is the most popular pie on Guam. There are so many bakeries on the island. It's really interesting how my father-in-law, husband and son all love custard pie.

 

Guam custard pie

 

IMG_6735.jpg


Edited by pquinene, 17 January 2014 - 03:55 AM.

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#422 DianaM

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Posted 20 January 2014 - 09:02 PM

A few things I made recently: a cake for my friends' twins for their birthday, some coffee macarons and a cake for my son's baptism.

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#423 jmacnaughtan

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Posted 21 January 2014 - 06:53 AM

Nice work, DianaM.  What's the decoration on top of the baptism cake?



#424 DianaM

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Posted 21 January 2014 - 09:44 AM

Thanks! The deco on top is tempered white chocolate. I used a parchment cone to pour it over ice cubes in a bowl. When the choc was set, I brushed on it some luster dust, same as I used on the dragés.
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#425 jmacnaughtan

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Posted 22 January 2014 - 12:40 AM

It makes a nice effect, very organic.  I saw something similar here:http://www.playingwi...ack-forest.html



#426 DianaM

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Posted 22 January 2014 - 01:04 PM

Thank you for reminding me of her! :) I want to try making branches for Easter. Some people use freezing-cold alcohol as she uses the ice water, maybe I'll try both to see which gives better results.

#427 Rozin Abbas

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Posted 25 January 2014 - 10:57 PM

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.

 

I just saw this and it looks amazing. Any chance I could get a recipe, please? :) 



#428 jmacnaughtan

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Posted 26 January 2014 - 02:44 AM

For Burns night, a slightly updated Cranachan.

 

Cranachan.jpg

 

From top to bottom:

 

Oatmeal tuiles

Whisky mini babas

Honey glaze

Honey vanilla Chantilly

Raspberry crémeux

Whisky-soaked genoise

Flapjack

Oatmeal milk chocolate crunch.

 

Cranachan cut.jpg

 

Goes down nicely with a dram :)


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#429 jmacnaughtan

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Posted 26 January 2014 - 02:45 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.

 

I just saw this and it looks amazing. Any chance I could get a recipe, please? :) 

 

 

Thanks, I'll put it up on recipegullet when I get the chance.


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#430 Blether

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Posted 26 January 2014 - 03:29 AM

For Burns night, a slightly updated Cranachan...

 

 

Yikes !  I want some.


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QUIET!  People are trying to pontificate.


#431 flourgirl

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Posted 26 January 2014 - 10:13 AM

For Burns night, a slightly updated Cranachan.

 

attachicon.gifCranachan.jpg

 

From top to bottom:

 

Oatmeal tuiles

Whisky mini babas

Honey glaze

Honey vanilla Chantilly

Raspberry crémeux

Whisky-soaked genoise

Flapjack

Oatmeal milk chocolate crunch.

 

attachicon.gifCranachan cut.jpg

 

Goes down nicely with a dram :)

You are extremely talented. I saw your pumpkin pie recipe, WOW!



#432 jmacnaughtan

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Posted 26 January 2014 - 12:09 PM

 

For Burns night, a slightly updated Cranachan.

 

attachicon.gifCranachan.jpg

 

From top to bottom:

 

Oatmeal tuiles

Whisky mini babas

Honey glaze

Honey vanilla Chantilly

Raspberry crémeux

Whisky-soaked genoise

Flapjack

Oatmeal milk chocolate crunch.

 

attachicon.gifCranachan cut.jpg

 

Goes down nicely with a dram :)

You are extremely talented. I saw your pumpkin pie recipe, WOW!

 

 

Thanks, you're very kind.  I love doing the more elaborate entremets and preparations.  Especially when serving specialties like haggis to non-British diners, you really need something memorable for dessert :)



#433 judiu

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Posted 26 January 2014 - 07:51 PM

Jmacnaughtan, what's the "flapjack" layer? I've only ever heard the word in its American context, as a pancake, and that sure don't look like a doughy pancake to me!
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#434 DianaM

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Posted 26 January 2014 - 09:40 PM



 I love doing the more elaborate entremets and preparations.  Especially when serving specialties like haggis to non-British diners, you really need something memorable for dessert :)


Did you not once make a V8 entremet with 8 different layers featuring vanilla? Either way, this one looks fantastic as well. Can you recommend a good book focusing on entremets? I noticed you sometimes reference Philippe Conticini's Sensations.

#435 jmacnaughtan

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Posted 27 January 2014 - 01:30 AM

Jmacnaughtan, what's the "flapjack" layer? I've only ever heard the word in its American context, as a pancake, and that sure don't look like a doughy pancake to me!

 

Interesting, I thought this sort of flapjack was an American invention.  It's just a very simple oat cookie made from rolled oats, golden syrup, butter and muscovado sugar.  This is the first time I've used it as anything other than a petit four, though.  Here's a recipe that's not too far off the one I used.

 

 



 I love doing the more elaborate entremets and preparations.  Especially when serving specialties like haggis to non-British diners, you really need something memorable for dessert :)


Did you not once make a V8 entremet with 8 different layers featuring vanilla? Either way, this one looks fantastic as well. Can you recommend a good book focusing on entremets? I noticed you sometimes reference Philippe Conticini's Sensations.

 

 

Haha, yes, that was a challenge.  I saw that on Masterchef Australia and had to try it...  For books with good entremet techniques and recipes, I like Francisco Migoya's "the Modern Café" and "Elements of Dessert" (although I find several of his recipes flawed, the technique is good), and Conticini's "Sensations" is a wonderful book.  So many great techniques, flavors and preparations.  I think it's only available in French, though.  There are a couple of good entremets in Adriano Zumbo's "Zumbo", including the V8, but I'm not convinced it's worth shelling out 30€ for.

 

I find that entremets are technically easier than many "home-cooking" layer cakes.  If you have a couple of metal cake rings, a freezer and a few basic recipes to adapt, it's feasible to make a professional looking cake at home.  I know I'll never have the technical skill to pull off a perfect buttercream-coated cake, my spatula skills are just too weak.



#436 emmalish

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Posted 27 January 2014 - 11:01 AM

 

Jmacnaughtan, what's the "flapjack" layer? I've only ever heard the word in its American context, as a pancake, and that sure don't look like a doughy pancake to me!

 

Interesting, I thought this sort of flapjack was an American invention.  It's just a very simple oat cookie made from rolled oats, golden syrup, butter and muscovado sugar.  This is the first time I've used it as anything other than a petit four, though.  Here's a recipe that's not too far off the one I used.

 

I'm with judiu – the only thing I've ever heard "flapjack" used to describe is a pancake (I'm Canadian, but I've heard Americans refer to them as such). That recipe sounds good tho!


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I'm gonna go bake something…

wanna come with?


#437 Blether

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Posted 27 January 2014 - 04:28 PM

If you say "flapjack" in the UK - maybe in commonwealth countries - you mean the same sweet caramelly oat bars that jmacnaughton's talking about.  They're pretty good - you can bake to anywhere between crunchy like Nature's Valley bars, to soft and chewy.


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QUIET!  People are trying to pontificate.


#438 pjm333

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Posted 28 January 2014 - 05:12 PM

Chocolate Espresso Torte !

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  • chocolate espresso1.jpg

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#439 jmacnaughtan

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Posted 29 January 2014 - 02:19 AM

Chocolate Espresso Torte !

 

Looks great- what's the veil you've put over it?  Is it white chocolate?



#440 pjm333

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Posted 29 January 2014 - 03:47 AM

jmacnaughtan,

   Its a White Chocolate Plastic the I spray it with a chocolate cocoa butter mix. Thank you !



#441 pquinene

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Posted 29 January 2014 - 04:33 AM

Chocolate Espresso Torte !

That looks sooo cool!


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#442 pquinene

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Posted 29 January 2014 - 04:49 AM

I had to use up a couple of cans of coconut milk and solid pack pumpkin which are necessary for making buchi buchi -- Guam's version of fried pumpkin turnover. I ran out of filling so I opted to use whatever I had on hand -- cream cheese with jam, and ricotta cheese with ham-egg-and-cheddar. I don't know how the cream cheese and ricotta will hold up in the fryer, but I guess I'll see whenever I cook them -- maybe today. The fried pumpkin turnover picture is from a previous batch:

 

Guam buchi buchi

 

IMG_8498.jpg

 

1623749_10202298363012266_756975794_n.jp

 

 

Miscellaneous pies -- jam and cream cheese

 

1545052_10202298363052267_992561565_n.jp

 

Ricotta with ham, cheddar cheese, and eggs

 

1690184_10202298362972265_543711461_n.jp


Edited by pquinene, 29 January 2014 - 04:52 AM.

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#443 Kim Shook

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Posted 30 January 2014 - 02:15 PM

Ruth – I love the sharp edges on your Christmas cookies (post #391).  Do you share the recipe?

 

Patrick – your desserts are gorgeous!  How in the world did you pipe that chocolate cream pie?

 

Lovely work, y’all!

 

BBC mini eclairs/cream puffs for a friend’s tea:

Vanilla bean custard and a 10x glaze.

med_gallery_3331_172_145813.jpg

Inside:

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These were absolutely delicious, but the eclairs were just too small to fill with custard, so I’ll make only cream puffs from now on.

 

Jessica’s family birthday celebration – Happy 30th!!!  She requested cheesecake:

med_gallery_3331_172_112158.jpg

Served with caramel apple and blueberry lemon toppings.


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#444 pjm333

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Posted 30 January 2014 - 05:16 PM

Kim,

  Thank you, I use a st honore tip.. Every pie is similar but different, I pipe 2 lines of whipped cream then 2 or 3 of chocolate whipped cream. 

Patrick



#445 judiu

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Posted 30 January 2014 - 06:44 PM

Kim, I read a hint in a church cookbook just today, if you dip your cookie cutter in warm oil, it will cut sharper lines!
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#446 DianaM

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Posted 31 January 2014 - 10:33 PM

Mmm, eclairs! Haven't had one in ages, but I would love one now. Or ten. :)

Passion fruit curd and vanilla bean swiss meringue-filled macs.

image.jpg
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#447 pquinene

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Posted 01 February 2014 - 09:50 AM

Mmm, eclairs! Haven't had one in ages, but I would love one now. Or ten. :)

Passion fruit curd and vanilla bean swiss meringue-filled macs.

attachicon.gifimage.jpg

Those are beautiful macarons!



#448 pquinene

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Posted 01 February 2014 - 09:53 AM

My son kept asking me to make walnut sandies. After breakfast this morning, I had a couple of them, and remembered why they are so dangerous to have in the house -- it was hard to stop at just a few.

 

Walnut sandies

 

sandies.jpg


Edited by pquinene, 01 February 2014 - 09:55 AM.

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#449 Kerry Beal

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Posted 01 February 2014 - 11:35 AM

Mmm, eclairs! Haven't had one in ages, but I would love one now. Or ten. :)

Passion fruit curd and vanilla bean swiss meringue-filled macs.

attachicon.gifimage.jpg

They are so perfect!



#450 Anna N

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Posted 01 February 2014 - 06:15 PM

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Carrot cake. Half will go to my daughter and family and the other half to my son's home. Since nobody cares for icing it is easy-peasy.
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