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


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#541 emmalish

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Posted 17 March 2014 - 10:37 AM

emmalish – I love the orange coconut cookies!  They are going in my ‘to try’ file.  Most all of the cookies in that file are from you!  I’ve got a big regional church ladies’ meeting that I have to make cookies for in May, so I’ll be testing out the chocolate snaps since the recipe makes so many.  Do you think that they would freeze well?

 

Thanks Kim! I'm sure they'd freeze fine, but you could also freeze the dough and then bake them up later.


I'm gonna go bake something…

wanna come with?


#542 emmalish

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Posted 17 March 2014 - 09:30 PM

Okay, this week a friend of mine asked me (twisted my arm / insisted / bullied me) to make some of those cookie shot glasses that have been making the news in the past couple weeks. It never would have even occurred to me to try them otherwise. But I love a challenge... (link)

 

cookie-shot-glasses-7606.jpg

 

 

I also made these roll-out chocolate chip cookies using the same recipe...

 

roll-out-chocolate-chip-cookies-7644.jpg


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I'm gonna go bake something…

wanna come with?


#543 lesliec

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Posted 18 March 2014 - 01:44 AM

They look great, Emmalish. What's in the shot glasses?

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#544 emmalish

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Posted 18 March 2014 - 09:17 AM

They look great, Emmalish. What's in the shot glasses?

 

Milk, of course! (shoulda been Baileys)


I'm gonna go bake something…

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#545 Darienne

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Posted 18 March 2014 - 09:42 AM

DH just arrived home for lunch and I was telling him about the shot glass cookies and milk .  His first response was 'Panama Jack'. :biggrin:


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Darienne


learn, learn, learn...

Cheers & Chocolates

#546 emmalish

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Posted 18 March 2014 - 10:20 AM

DH just arrived home for lunch and I was telling him about the shot glass cookies and milk .  His first response was 'Panama Jack'. :biggrin:

 

Mmmm, chocolate cookie shot glass, lined with dark chocolate, filled with Irish Cream.  :wub:


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#547 cakewalk

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Posted 18 March 2014 - 10:49 AM

Amazing. I want to run home from work to try them right now. I'm wondering if they'd work in the Thomas Keller Bouchon mold (because I have one). The size is about right, but it's a silicone mold, not sure if that would effect it. Worth a shot. (No pun intended.) Thanks for sharing your recipe and method. (You can give Dominique Ansel a run for his money.)



#548 emmalish

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Posted 18 March 2014 - 10:56 AM

Amazing. I want to run home from work to try them right now. I'm wondering if they'd work in the Thomas Keller Bouchon mold (because I have one). The size is about right, but it's a silicone mold, not sure if that would effect it. Worth a shot. (No pun intended.) Thanks for sharing your recipe and method. (You can give Dominique Ansel a run for his money.)

 

I'm sure they'd bake up fine in a silicone mould, but it might be a bit tricky to press the pieces of dough together in a flexible mould. Worth a shot! 


I'm gonna go bake something…

wanna come with?


#549 RWood

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Posted 18 March 2014 - 03:10 PM

Another birthday making my own cake :).  

Chocolate chiffon with pecan cinnamon dacquoise, caramel butter cream and chocolate ganache.  

I covered it with chocolate fondant and the lace is made with Sugar Dress.  It gave me an opportunity to try out the Sugar Dress.  I haven't had anything to use it on yet.

The peony is made from gum paste, and dusted with several shades of orange petal dust and edged with super gold luster dust.

 

 

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#550 janeer

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Posted 18 March 2014 - 06:55 PM

Well, RWood, you basically made a birthday cake for me--all my favorites: choc chiffon, caramel, cinnamon, pecan, even my favorite flower. Beautiful.


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#551 RWood

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Posted 18 March 2014 - 09:28 PM

Well, RWood, you basically made a birthday cake for me--all my favorites: choc chiffon, caramel, cinnamon, pecan, even my favorite flower. Beautiful.

You have very good taste  :biggrin:


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#552 grammacake12

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Posted 19 March 2014 - 05:56 AM

Another birthday making my own cake :).  

Chocolate chiffon with pecan cinnamon dacquoise, caramel butter cream and chocolate ganache.  

I covered it with chocolate fondant and the lace is made with Sugar Dress.  It gave me an opportunity to try out the Sugar Dress.  I haven't had anything to use it on yet.

The peony is made from gum paste, and dusted with several shades of orange petal dust and edged with super gold luster dust.

That is beautiful!!!


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Stressed spelled backwards is DESSERTS!!


#553 Toliver

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Posted 19 March 2014 - 10:42 AM

I'm sure they'd bake up fine in a silicone mould, but it might be a bit tricky to press the pieces of dough together in a flexible mould. Worth a shot! 

I know they sell silicone ice trays to make ice shot glasses. I wonder if the silicone trays would be oven safe? It'd be easy to make with cookie dough using these trays, assuming they'd easily release after baking. Just a thought... :wink:



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#554 emmalish

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Posted 19 March 2014 - 12:18 PM

I know they sell silicone ice trays to make ice shot glasses. I wonder if the silicone trays would be oven safe? It'd be easy to make with cookie dough using these trays, assuming they'd easily release after baking. Just a thought... :wink:

 

I was thinking of those too. But wouldn't it be tricky to stuff the cookie dough down into the mould? Keeping in mind the silicone is flexible? You'd have to start with a much softer cookie dough. Certainly worth checking out if anyone has one of the moulds!


I'm gonna go bake something…

wanna come with?


#555 christinachiu

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Posted 19 March 2014 - 06:06 PM

i actually bought the case from kmart, its not made for macarons but i made them fit and had to custom cut it a bit, i would recommend that box rectangular box its much better.  If you need help making them do not hesitate to ask!

 

Thank you so much for your help! I think I'm going to go with the rectangular box too because it's more convenient :) Thanks again for the recommendation!!



#556 Anna N

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Posted 20 March 2014 - 12:26 PM

image.jpg

Two loaves of banana bread--one for each off-spring household situated nearby.
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#557 Tri2Cook

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Posted 20 March 2014 - 02:39 PM

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Two loaves of banana bread--one for each off-spring household situated nearby.


Banana bread is one of my comfort foods. I never turn it down. I baked a loaf of peanut butter banana bread yesterday. I love the p.b. and banana combination so it seemed like a good idea. Didn't turn out as good as I hoped though. Great texture but for some reason the p.b. seems a bit muted and the bananas I had weren't flavorful enough to make a strong showing either. Something to work on I suppose.

 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#558 Anna N

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Posted 20 March 2014 - 03:38 PM

Banana bread is one of my comfort foods. I never turn it down. I baked a loaf of peanut butter banana bread yesterday. I love the p.b. and banana combination so it seemed like a good idea. Didn't turn out as good as I hoped though. Great texture but for some reason the p.b. seems a bit muted and the bananas I had weren't flavorful enough to make a strong showing either. Something to work on I suppose.


Not being a baker it's one of the few things I can make and not screw up. I have settled on a Martha Stewart recipe that calls for 1/2 cup of sour cream and I skip the walnuts. If I were to make it for my own consumption those walnuts would be right in there. Somehow can't bring myself to deviate much from plain old banana bread.
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#559 pquinene

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Posted 20 March 2014 - 03:55 PM

I finally got around to making macarons and trying a new filling -- coconut, strawberry, and cream cheese. When tasting out of the mixing bowl, the filling was okay. However, once the macs aged in the fridge overnight, omg, it's a wonderful combination!

 

COCONUT, STRAWBERRY N CREAM FILLING

 

1184862_10202612526746163_1308911467_n.j


Edited by pquinene, 20 March 2014 - 03:59 PM.

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#560 Carole Grogloth Hawaii

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Posted 23 March 2014 - 06:45 PM

Another birthday making my own cake :).  

Chocolate chiffon with pecan cinnamon dacquoise, caramel butter cream and chocolate ganache.  

I covered it with chocolate fondant and the lace is made with Sugar Dress.  It gave me an opportunity to try out the Sugar Dress.  I haven't had anything to use it on yet.

The peony is made from gum paste, and dusted with several shades of orange petal dust and edged with super gold luster dust.

RWood,

The cake is gorgeous with the chocolate fondant, the Sugar Dress lace is very elegant, but the peony is out of this world.  Nice work.

Carole Grogloth, Hawaii


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Carole Grogloth Molokai Hawaii


#561 RWood

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Posted 24 March 2014 - 08:15 AM

RWood,

The cake is gorgeous with the chocolate fondant, the Sugar Dress lace is very elegant, but the peony is out of this world.  Nice work.

Carole Grogloth, Hawaii

Thank you so much :).  I've worked in pastry for a long time, but have just started getting serious with gum paste flowers.  That's my third peony.  I like the way it came out.  


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#562 emmalish

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Posted 24 March 2014 - 09:30 AM

Thank you so much :).  I've worked in pastry for a long time, but have just started getting serious with gum paste flowers.  That's my third peony.  I like the way it came out.  

 

That's only your THIRD?? Wow. It's gorgeous!


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I'm gonna go bake something…

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#563 Mette

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Posted 24 March 2014 - 12:12 PM

I had some leftover, runny orange/balsamico caramel bonbon filling, begging for a project, so it got married to some dark chocolate and raspberry vinegar to form a ganache of sorts, and 'hey, presto': Raspberry/orange macarons. I've yet to master the slippery little chaps, but the flavour is outstanding - won't last long around here

 

macaron.jpg


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#564 Kim Shook

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Posted 28 March 2014 - 05:21 PM

RWood Happy Birthday!  That cake is gorgeous!  Just exactly what I’d make for myself if I had your skills!

 

Paula – what a beautiful macaron!  And the flavor combination is one of my very favorites.  I’d give a LOT to be able to taste one.

 

I tried out emmalish’s chocolate snaps recipe this week.  I’m making cookies for an Episcopal Church Woman’s board meeting that our church is hosting in May.  I wanted a recipe that made lots of cookies and could be frozen:

med_gallery_3331_119_127450.jpg

I took them to this week’s ECW meeting.  Everyone loved them.  They are thin and full of chocolate flavor and very ‘snappy’.  I’ve got some in the freezer now to see how they do, but I imagine they will work fine.


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#565 RWood

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Posted 29 March 2014 - 08:25 PM

RWood Happy Birthday!  That cake is gorgeous!  Just exactly what I’d make for myself if I had your skills!

 

Paula – what a beautiful macaron!  And the flavor combination is one of my very favorites.  I’d give a LOT to be able to taste one.

 

I tried out emmalish’s chocolate snaps recipe this week.  I’m making cookies for an Episcopal Church Woman’s board meeting that our church is hosting in May.  I wanted a recipe that made lots of cookies and could be frozen:

med_gallery_3331_119_127450.jpg

I took them to this week’s ECW meeting.  Everyone loved them.  They are thin and full of chocolate flavor and very ‘snappy’.  I’ve got some in the freezer now to see how they do, but I imagine they will work fine.

Thank you Kim :)


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#566 pquinene

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Posted 30 March 2014 - 04:59 AM

On Guam, there are many bakeries to buy pies from. But when you see this cheese pie at a party, it's a red flag that it's homemade and you better get a slice ASAP! Some folks also make a cherry flavor. I've apparently been on a macaron roll. I made mint chocolate ganache to go with green macarons. I only use French meringue to make macarons and they have turned out perfect every time.

 

BLUEBERRY CHEESE PIE

 

sliced_blueberry_cheese_pie.jpg

 

MINT CHOCOLATE FRENCH MACARONS

 

mint_chocolate_macarons.jpg


Edited by pquinene, 30 March 2014 - 05:00 AM.

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#567 Anna N

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Posted 30 March 2014 - 10:51 AM

image.jpg

These were a command performance (all ingedients supplied). They are gluten-free and everything organic blueberry muffins. For something supposedly all-natural they have a rather nasty chemical aftertaste! Oh well they suited the one who asked for them.
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#568 keychris

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Posted 31 March 2014 - 05:46 AM

Oh well they suited the one who asked for them.

 

You know what they say... the customer is always right ;)



#569 Anna N

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Posted 31 March 2014 - 07:18 AM

You know what they say... the customer is always right ;)


Absolutely. The recipe (which was also supplied) called for 1 Tablespoon of cinnamon. Suspect that is the culprit! Without that I think they might be quite edible. Might make them again minus the cinnamon just to satisfy my curiosity.
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Anna Nielsen aka "Anna N"

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My 2004 eG Blog

#570 Kerry Beal

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Posted 31 March 2014 - 07:32 AM

Absolutely. The recipe (which was also supplied) called for 1 Tablespoon of cinnamon. Suspect that is the culprit! Without that I think they might be quite edible. Might make them again minus the cinnamon just to satisfy my curiosity.

One man's heathy - another man's poison!