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


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#151 Ann_T

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Posted 20 May 2013 - 03:02 PM

Emmalish,  I think that is the prettiest Bran Muffin I've ever seen.

 

Kim, I'm not a big fan of Neapolitan Ice cream, but I know I would like your cake.

 

Rhubarb%20Pie%20May%2016th%2C%202013-L.j

 

Rhubarb%20Pie%20May%2017th%2C%202013%202

 

The first Rhubarb pie of the season. 



#152 Panaderia Canadiense

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Posted 21 May 2013 - 05:00 AM

I am intensely jealous of your crust, Ann.  Do you care to share the recipe?


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#153 Ann_T

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Posted 21 May 2013 - 07:58 AM

Elizabeth, I'm happy to share the recipe.   The basic recipe is  half butter , half shortening/lard.  I vary it depending on what I am baking.   The above pie has an all butter crust and a little sugar added to the mix.

 

Butter Lard Pastry Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender. Butter/lard should be the size of peas.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together.  Tip out on to a floured board.  Quickly  pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE:  Can be made with all butter

The secret to a good crust is to not over-handle the dough.


#154 emmalish

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Posted 21 May 2013 - 02:44 PM

Ann, that pie looks gorgeous! Thanks for sharing the recipe. I don't make pies very often — for some reason I always imagine they're more work than they actually are.


I'm gonna go bake something…

wanna come with?


#155 Ann_T

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Posted 23 May 2013 - 07:37 AM

Emma, thank you.   I've had a craving for a chocolate chip cookie, since I saw your picture.

 I made a batch of Jacques Torres's Chocolate Chip cookies, adding some toasted walnuts along with the sea salt.

 

Chocolate%20Chunk%20Cookies%20with%20Toa


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#156 emmalish

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Posted 23 May 2013 - 04:35 PM

Oh Ann, those look delicious. I'll have to add that recipe to my list. ;-)


I'm gonna go bake something…

wanna come with?


#157 emmalish

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Posted 23 May 2013 - 08:27 PM

Sorry for two posts in a row, but it was too late to edit the previous one. I've finally got this week's cookie posted. It was a long weekend up here in BC so I didn't make them until Monday, and then work was crazy all week and tonight was the first chance I've had to get everything typed out and uploaded.

This week I made the Double Chocolate Cookies from Baking with Julia. I used to make these cookies all the time years ago - not really sure why I haven't made them in so long, but man, this is a good cookie. It's more like a brownie than a cookie, actually. There's a full pound of chocolate in this recipe and only a half cup of flour. Yup. I like those proportions.

I used Cacao Barry Mi-Amère for the bittersweet and Valrhona for the unsweetened.

(Recipe here).

double-chocolate-cookie-cw-9726.jpg
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I'm gonna go bake something…

wanna come with?


#158 Kim Shook

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Posted 26 May 2013 - 08:35 PM

emmalish – those bran muffins look perfect – such gorgeous little dome tops!

 

Elizabeth – beautiful, beautiful cheesecake!

 

Baselerd – your desserts are always among the most beautiful and delicious sounding ones on this thread!

 

Ann – thank you!  I’ll be posting something on the dinner thread in a bit that you might like to see!  That is one of the loveliest pies I’ve ever seen!

 

I made some strawberry muffins from a recipe that I got from someone on Marlene’s site, cookskorner.com: 

med_gallery_3331_119_20110.jpg

 

med_gallery_3331_119_150.jpg

Simple and tender – not too cakelike or too bready.  I did find that my American palate wanted them a little sweeter.  I topped them with a confectioner’s sugar glaze.  No picture of that because I used too much red food coloring and they ended up looking like they were covered with Pepto Bismol! :blink:



#159 rajoress

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Posted 28 May 2013 - 11:11 AM

Everyone's desserts look wonderful. Emmalish, I made the Double Chocolate Cookies and they were a huge hit all weekend - thank you!

My mother asked for a cheesecake for her birthday which we celebrated yesterday so my 15 year old niece told me to decorate it for Memorial Day with the strawberries and blueberries. Thanks for looking,

Ruth

Attached Images

  • cheesecake.jpg


#160 Darienne

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Posted 28 May 2013 - 11:22 AM

Gorgeous, Rajoress.


Darienne


learn, learn, learn...

Cheers & Chocolates

#161 judiu

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Posted 28 May 2013 - 05:54 PM

Rajoress, your neice has a future as a food stylist!
"Commit random acts of senseless kindness"

#162 emmalish

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Posted 28 May 2013 - 08:42 PM

Ruth, that cheesecake is gorgeous! I'm so jealous of people who have such decorating talents! I lean more towards a "rustic" style. ;-)

I'm glad to hear that you tried the cookies and they turned out for you. It's a really nice recipe, right?

This week I made what may be the world's least pretty cookie. It tastes really good though! But seriously, look at this thing. The brown cookie, the day-glo orange butterscotch chips... yeah.

My coworkers finished them in record time though. They have a great flavour, and I know I'll be using the brown sugar cookie as a base recipe with different additions in the future. I think they'd be really good with toasted pecans or walnuts. Just NOT the orange butterscotch chips again.

(Recipe here).

brown-sugar-butterscotch-9798.jpg

I'm gonna go bake something…

wanna come with?


#163 Darienne

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Posted 29 May 2013 - 07:12 AM

'I lean more towards a "rustic" style. ;-)'  I like that, Emmalish, and if you don't mind, I think I might just use it as a cooking and decorating mantra for myself.  :smile:


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Darienne


learn, learn, learn...

Cheers & Chocolates

#164 Baselerd

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Posted 30 May 2013 - 06:40 AM

Here's something I cooked from the VOLT Ink cookbook recently. I changed up the plating a bit and added the chocolate crumble:

 

tumblr_mnm5u9sUfI1rvhqcjo1_1280.jpg

 

Caramelized white chocolate goat cheesecakes, frozen chocolate mousse, mandarin sorbet, chocolate crumble.



#165 Panaderia Canadiense

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Posted 31 May 2013 - 06:23 PM

I'm still on my major cheesecake kick.  Here's a vanilla-golden plum jam swirl one with a black-plum jam topping and multiple fruits.  These work so well....  Very yum.

Attached Images

  • CheesecakePirotine.jpg

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

#166 Kim Shook

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Posted 02 June 2013 - 06:31 AM

Rajoress – I agree, your cheesecake is lovely!  It looks nice and high, too.  That’s the way I like my cheesecakes.

 

Baselerd – that frozen mousse/goat cheese cheesecake thing sounds delicious and looks so beautiful.

 

Elizabeth – between you and Rajoress, I think I’m due to make cheesecake soon!  Gorgeous!

 

I did a cake this week for a blog anniversary party.  The blog is about the local music scene and the blogger is a young friend of ours:

med_gallery_3331_119_47626.jpg

Coca-cola cake with my fluffy white chocolate icing.  The symbol on top was made out of fondant and was a ‘play button’:

med_gallery_3331_119_139016.jpg

I got texts all night from the kids telling me how good it was!



#167 Panaderia Canadiense

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Posted 02 June 2013 - 10:21 AM

What do you get the friend who has everything on his 30th birthday?  30 key lime tarts, obviously.  I've told him he doesn't get to age again until he's 59 or 60, because my trays fit exactly 30 tarts...  :laugh:

KLT-Dani.jpg

 

And here's a closeup of the nifty pirotines I had for these:

KLT-Pirotines.jpg

 

As usual, I have only one excuse for the godzilla-like neon green of these things.  The customer is always right, even when he's wrong.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#168 IowaDee

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Posted 02 June 2013 - 12:04 PM

Those are just beautiful. If I were Daniel, I would insist that next year you use Roman Numerals and fill the extra spaces with

many !!!!!!!!!s



#169 Panaderia Canadiense

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Posted 02 June 2013 - 03:36 PM

LOL, that's just about exactly what he had to say.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#170 emmalish

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Posted 03 June 2013 - 01:56 PM

I decided to try a cookie that I probably wouldn't choose for myself this week. Anise drops. I'm not a big fan of licorice, but I don't mind anise. They were nice and crisp right out of the oven, but they softened up quite a bit. Not sure if that's normal or just because of the humidity here in Vancouver.

 

Recipe here.

 

anise-drops-9850.jpg


I'm gonna go bake something…

wanna come with?


#171 rajoress

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Posted 04 June 2013 - 11:25 AM

Thank you all for the compliments on the cheesecake. I can't take any credit - it is the original Philadephia cream cheese recipe that somehow doesn't always show up on the boxes in its original form. The original has a little flour and sour cream and the requisite 2 1/2 pounds of cream cheese...among other things.

 

Here is a chocolate babka I made - it was delicious and the recipe was from (of all places) the Chef's Catalogue - they periodically email recipes and it was very authentic, like it came from a Jewish deli. Thanks for looking!

Ruth

 

 

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  • choc bubke.jpg

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#172 merstar

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Posted 04 June 2013 - 05:55 PM

Wow - that babka looks amazing! I want some!


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

#173 Baselerd

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Posted 11 June 2013 - 07:33 AM

Here's a plated dessert I made - inspired by this photo on Modern Pastry.

 

It included greek yogurt mousse, chamomile-hibiscus sorbet, fennel shortbread crumble, sous vide lemon curd (from MC), and carbonated green grapes. One of the best sorbets I've made, I started with this recipe and changed it a bit:

 

1/4 cup dry chamomile

1/8 cup dry hibiscus

4 cups water

1 cup sugar

3 Tbsp honey

1.5 g xanthan gum

 

tumblr_mo8ecqRUCm1rvhqcjo1_1280.jpg


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#174 emmalish

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Posted 11 June 2013 - 11:34 AM

Oh that's lovely, Baselerd. I actually like yours better than the inspiration photo. Yours seems so much more organic. The original was a bit too fussy for my taste.

 

Now I'm totally embarrassed to follow that up with (drumroll...) chocolate chip cookies. Yup. That's about my speed. This is the first cookie recipe I've made with melted butter rather than creamed (not counting madeleines). Not so sure how I feel about it. I think I'm just used to the creaming method. Recipe here.

 

chocolate-chip-cookies-9980.jpg


I'm gonna go bake something…

wanna come with?


#175 Baselerd

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Posted 11 June 2013 - 01:56 PM

Thanks! Nothing to be embarrassed about - chocolate chip cookies are great :) With that said I too prefer creamed butter for cookies. Those still look delicious though.



#176 merstar

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Posted 11 June 2013 - 02:50 PM

Oh that's lovely, Baselerd. I actually like yours better than the inspiration photo. Yours seems so much more organic. The original was a bit too fussy for my taste.

 

Now I'm totally embarrassed to follow that up with (drumroll...) chocolate chip cookies. Yup. That's about my speed. This is the first cookie recipe I've made with melted butter rather than creamed (not counting madeleines). Not so sure how I feel about it. I think I'm just used to the creaming method. Recipe here.

 

attachicon.gifchocolate-chip-cookies-9980.jpg

They look great. I just made my favorite chocolate chip cookies with some tweaks for the upteenth time. They're from Thomas Keller - soooo freakin' good:

http://www.foodgal.c...-thomas-keller/
 


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

#177 emmalish

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Posted 11 June 2013 - 03:19 PM

They look great. I just made my favorite chocolate chip cookies with some tweaks for the upteenth time. They're from Thomas Keller - soooo freakin' good:

http://www.foodgal.c...-thomas-keller/
 

 

Ooooooh, now that looks good. I'll have to try that recipe too. I'm still on the hunt for the perfect chocolate chip cookie recipe.


I'm gonna go bake something…

wanna come with?


#178 DianaM

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Posted 11 June 2013 - 09:28 PM

It included greek yogurt mousse, chamomile-hibiscus sorbet, fennel shortbread crumble, sous vide lemon curd (from MC), and carbonated green grapes. One of the best sorbets I've made, I started with this recipe and changed it a bit:

 

1/4 cup dry chamomile

1/8 cup dry hibiscus

4 cups water

1 cup sugar

3 Tbsp honey

1.5 g xanthan gum

 

Baselerd, where did you source the dry hibiscus? I know it is part of certain tea blends, but I don't believe I have ever seen it sold on its own. The colour of that sorbet is amazing, by the way. 


Edited by DianaM, 11 June 2013 - 09:33 PM.


#179 Baselerd

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Posted 12 June 2013 - 06:38 AM

Baselerd, where did you source the dry hibiscus? I know it is part of certain tea blends, but I don't believe I have ever seen it sold on its own. The colour of that sorbet is amazing, by the way. 

 

Thanks! I got it in the bulk section of a spice store where I live. I think I've seen it in the bulk section of whole foods before as well.



#180 emmalish

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Posted 12 June 2013 - 09:28 AM


Baselerd, where did you source the dry hibiscus? I know it is part of certain tea blends, but I don't believe I have ever seen it sold on its own. The colour of that sorbet is amazing, by the way. 

 

I'm not Baselerd, but there's a tea shop in my neighbourhood that carries individual ingredients like this so you can make your own blends. Might be worth checking it out if you have any tea shops in your area.


I'm gonna go bake something…

wanna come with?