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


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#181 Chocolot

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Posted 12 June 2013 - 11:40 AM

I bought hibiscus at a health/herb store.


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#182 IowaDee

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Posted 12 June 2013 - 12:01 PM

The hibiscus flower is native to Mexico and the dried form can be found at most Mexican markets or any grocery store

with a good selection of Latino foods.  Hibiscus tea, loose and in bags is available on Amazon as well. I have also seen

a powered version for sale much like Kool Aid.



#183 Ann_T

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Posted 14 June 2013 - 07:43 AM

Emma,  I'd love one of your Chocolate Chip Cookies with a coffee.  Was the texture much different with melted butter vs creaming?

 

Coconut Cream Pie.

 

Coconut%20Cream%20Pie%20June%2013th%2C%2

 

The filling was a rich egg custard with half coconut milk and half 18% cream.

 

Coconut%20Cream%20Pie%20June%2013th%2C%2



#184 emmalish

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Posted 14 June 2013 - 12:19 PM

Ann, it was kinda hard to tell because of all the chocolate chips and nuts in there getting in the way of the texture, but they seemed denser -- not tough or hard, but still soft and tender. One of these days I'll have to test a recipe 2 ways to compare.

 

Gorgeous pie! I'm just now realizing I have never actually had coconut cream pie. How sad is that? I think the only cream pie I've had is banana. To be honest, I don't know that I've even seen coconut cream anywhere. Maybe it's just not a Canadian thing?


I'm gonna go bake something…

wanna come with?


#185 Kerry Beal

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Posted 14 June 2013 - 05:50 PM

Ann - that is a fabulous looking coconut cream pie.  

 

Made a batch of shortbread tonight with a new recipe that I was given by the chef instructor at Niagara College who made our fabulous dinner for the chocolate workshop this year.  I made a batch at the request of my father a few days ago - after I was finished I discovered 1of the 4 sticks of butter that should have been incorporated still sitting on the counter.

 

Tonight's batch was made with a premium brand of butter (and enough of it) - the dough was considerably easier to work with than the defective batch.  I also put it in larger pan so it would come out a bit thinner.

 

IMG_0650.jpg

 

IMG_0651.jpg


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#186 Ann_T

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Posted 14 June 2013 - 06:51 PM

Ann, it was kinda hard to tell because of all the chocolate chips and nuts in there getting in the way of the texture, but they seemed denser -- not tough or hard, but still soft and tender. One of these days I'll have to test a recipe 2 ways to compare.

 

Gorgeous pie! I'm just now realizing I have never actually had coconut cream pie. How sad is that? I think the only cream pie I've had is banana. To be honest, I don't know that I've even seen coconut cream anywhere. Maybe it's just not a Canadian thing?

Emma,  I'm pretty sure it is really common in Canada.  I grew up in the Toronto area, and I remember it being very common in Ontario.   I think of Coconut Cream Pie as "diner" food.  It is on the menu here on the Island at a favourite little family style restaurant in Chemainus.

 

Kerry, I would love to reach in and grab one (or two) shortbreads.  I don't know why, I never think to make shortbread through out the year and not just at Christmas.

 

~Ann



#187 janeer

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Posted 14 June 2013 - 07:05 PM

Absolutely love both shortbread and coconut cream pie (which was my father's favorite, so we had it often). Nice pix everyone.



#188 Kerry Beal

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Posted 14 June 2013 - 07:10 PM

Kerry, I would love to reach in and grab one (or two) shortbreads.  I don't know why, I never think to make shortbread through out the year and not just at Christmas.

 

~Ann

I'm with you - I typically make shortbread only at Christmas.  But Dad wanted it.  A couple of weeks ago it was chocolate cake.  Doesn't really eat a lot any more now that he's 94 - but still wolfs down desserts and cookies.  


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#189 Chocolot

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Posted 14 June 2013 - 09:33 PM

The shortbread is beautiful. Are you going to run it through the enrober?


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#190 Tri2Cook

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Posted 15 June 2013 - 04:37 AM

Nice shortbreads Kerry. Is the recipe he gave you a secret? Oh, and if I make it to 94, that's how I'm going to eat too... just whatever I damn well want to! :biggrin: 

Ann_T: that coconut cream pie looks delicious.


 


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

#191 Kerry Beal

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Posted 15 June 2013 - 05:35 AM

The shortbread is beautiful. Are you going to run it through the enrober?

Nope - just head out and deliver it as is.


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#192 Kerry Beal

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Posted 15 June 2013 - 05:35 AM

Nice shortbreads Kerry. Is the recipe he gave you a secret? Oh, and if I make it to 94, that's how I'm going to eat too... just whatever I damn well want to! :biggrin: 

Ann_T: that coconut cream pie looks delicious.


 

I suspect I shouldn't share it.



#193 Toliver

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Posted 17 June 2013 - 10:03 AM

Ann_T...That coconut cream pie looks to die for!  It's funny but coconut cream pies always remind me of the old TV show "Gilligan's Island". Mary Ann was always making them (where'd she get the eggs and flour?).

 

Long ago I put a recipe for a Pineapple Cream Pie in RecipeGullet. It's refreshing during the summertime. I'm not a fan of meringue, so I always use whipped cream to top it.

 

edited to clarify


Edited by Toliver, 17 June 2013 - 10:04 AM.


“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#194 Ann_T

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Posted 18 June 2013 - 07:56 AM

I keep coming back to look at Kerry's shortbreads.  I might cave and bake shortbread this week.

 

Bread%20and%20Butter%20Pudding%20June%20

 

Bread and Butter Pudding with a Caramel Sauce.



#195 FrogPrincesse

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Posted 18 June 2013 - 10:56 AM

This was a quick dessert to satisfy a chocolate craving: a chocolat liégeois made with chocolate ice cream from Strauss Creamery, homemade chocolate sauce, whipped cream, almonds, and brandied griotte cherries.

 

The chocolate sauce was from the Larousse of Desserts and is quite thin, similar to hot chocolate but served cold obviously. This brought me back to France where it is typical with ice cream. Very different from the super rich & thick American chocolate sauce. The good thing is that it feels light so you have a good excuse to drown your ice cream in it.

 

8909049519_13667c0e8f_z.jpg
 


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#196 Mette

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Posted 18 June 2013 - 12:47 PM

 
attachicon.gifIMG_0650.jpg
 
attachicon.gifIMG_0651.jpg


And now you enrobe them - looks lovely

Edited by Mette, 18 June 2013 - 12:48 PM.


#197 Mette

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Posted 18 June 2013 - 01:02 PM

Elderflower cordial - the elderflowers are peaking right now.

 

20-25 heads of elderflower

1 lemon, sliced (organic, as the whole thing goes in)

1 kg sugar

2 tbsp citric acid

1 liter boiling water

1 teaspoon liquid natriumbenzoeate (to conserve, as the cordial is not boiled)

 

mix everything, leave in a cool place for 4-5 days, filter and bottle. Will keep for 12 months in the bottle. Dilute with 4 parts cold water. Enjoy - a little bit of summer all year round.

 

hyldeblomst.png

 

 



#198 FrogPrincesse

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Posted 18 June 2013 - 01:33 PM

Elderflower cordial - the elderflowers are peaking right now.

 

20-25 heads of elderflower

1 lemon, sliced (organic, as the whole thing goes in)

1 kg sugar

2 tbsp citric acid

1 liter boiling water

1 teaspoon liquid natriumbenzoeate (to conserve, as the cordial is not boiled)

 

mix everything, leave in a cool place for 4-5 days, filter and bottle. Will keep for 12 months in the bottle. Dilute with 4 parts cold water. Enjoy - a little bit of summer all year round.

 

attachicon.gifhyldeblomst.png

Looks fabulous. I look for elderflowers whenever I am on a hike, but haven't had any luck so far. I know we have them (Sambucus mexicana/blue elderberry) so I keep looking. I guess I need to hike more often in the spring.

 

They seem quite common in Denmark?


Edited by FrogPrincesse, 18 June 2013 - 01:37 PM.

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#199 emmalish

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Posted 18 June 2013 - 01:52 PM

Kerry, I would love to reach in and grab one (or two) shortbreads.  I don't know why, I never think to make shortbread through out the year and not just at Christmas.

 

~Ann

I'm with you - I typically make shortbread only at Christmas.  But Dad wanted it.  A couple of weeks ago it was chocolate cake.  Doesn't really eat a lot any more now that he's 94 - but still wolfs down desserts and cookies.  

 

Same here. Shortbread and gingerbread seem like such a Christmas thing. Which is a shame because they're such good cookies! I made some lime cookies the other day that were basically a shortbread with lime zest added, but then topped with white chocolate and a zest-sugar combination. Very summery. I'll try to get a pic up tonight sometime.

 

Ann, I honestly don't recall ever seeing coconut cream pie in real life anywhere. Now I'm going to have to keep an eye out for it though! Now I want pudding though... beautiful.


I'm gonna go bake something…

wanna come with?


#200 Ann_T

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Posted 18 June 2013 - 04:02 PM

This was a quick dessert to satisfy a chocolate craving: a chocolat liégeois made with chocolate ice cream from Strauss Creamery, homemade chocolate sauce, whipped cream, almonds, and brandied griotte cherries.

 

The chocolate sauce was from the Larousse of Desserts and is quite thin, similar to hot chocolate but served cold obviously. This brought me back to France where it is typical with ice cream. Very different from the super rich & thick American chocolate sauce. The good thing is that it feels light so you have a good excuse to drown your ice cream in it.

 

8909049519_13667c0e8f_z.jpg
 

Love the idea of a  sundae with chocolate  sauce.   Thankfully I have that cookbook.    I had to substitute Callebaut Milk Chocolate for the semi-sweet, but  I had everything else on hand  including creme fraiche,   Thanks for the inspiration.

Milk%20Chocolate%20Sauce%20June%2018th%2

 

I just realized I grabbed the wrong cookbook.   I used the Chocolate Sauce recipe from Lenotre's Desserts and Pastries.


Edited by Ann_T, 18 June 2013 - 04:40 PM.


#201 FrogPrincesse

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Posted 18 June 2013 - 04:10 PM

Ann_T: you are very welcome. Your photo looks beautiful!



#202 Mette

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Posted 19 June 2013 - 05:38 AM

Looks fabulous. I look for elderflowers whenever I am on a hike, but haven't had any luck so far. I know we have them (Sambucus mexicana/blue elderberry) so I keep looking. I guess I need to hike more often in the spring.

 

They seem quite common in Denmark?

 

They are very common in Denmark and grow wild, and used for cooking and tea. The ones that grow here are Sambucus Nigra - you may want to check that the ones growing over there are safe. If yes - get picking - its a lovely drink



#203 FrogPrincesse

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Posted 19 June 2013 - 09:10 AM

They are very common in Denmark and grow wild, and used for cooking and tea. The ones that grow here are Sambucus Nigra - you may want to check that the ones growing over there are safe. If yes - get picking - its a lovely drink

You got me worried for a second. The flowers are edible. It's the woody parts of the plants that are highly toxic, and the stems. Hank Shaw in Northern California blogged about making fritters and cordial with them. In Santa Cruz, Pim Te uses them in jams (paired with blueberry).



#204 Mette

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Posted 23 June 2013 - 06:35 AM

Strawberry tarts for St. John's Night in Denmark (bonfire night). Similar to a frangipane tart, with chocolate, vanila pastry cream, strawberries and a thin layer of elderflower jelly. 

 

DSC00623.JPG

 

 

 

 



#205 blue_dolphin

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Posted 23 June 2013 - 06:47 AM

They are very common in Denmark and grow wild, and used for cooking and tea. The ones that grow here are Sambucus Nigra - you may want to check that the ones growing over there are safe. If yes - get picking - its a lovely drink

You got me worried for a second. The flowers are edible. It's the woody parts of the plants that are highly toxic, and the stems. Hank Shaw in Northern California blogged about making fritters and cordial with them. In Santa Cruz, Pim Te uses them in jams (paired with blueberry).

Thank you, FrogPrincesse, for that bit of research. I see elderflowers blooming along trails in my area (in Ventura County)  in April.  I'd wrongly assumed the toxicity extended to the whole plant so this is good news to me, at least for next year! 



#206 Darienne

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Posted 23 June 2013 - 07:04 AM

My birthday.  Guess how old I am.  And I made the cake.  Not fancy, but delicious.  The cake base has cocoa in it.  The top mousse is milk chocolate.  The bottom mousse is 54% dark chocolate.  The topping ganache is 70% chocolate.  It should have white chocolate decoration on it, but alas! I have no white chocolate.  I had better had another birthday next year to make up for that.  The plastic wrap is because our daughter will take the cake home with her on the bus and train and we have to move the remnants to pack them. 

Today for lunch with Moussaka and Spanakopita.  Which I also made.

 

Happy Birthday me.  Older than dirt.

 


P1010001_01.JPG


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Darienne


learn, learn, learn...

Cheers & Chocolates

#207 pquinene

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Posted 23 June 2013 - 04:04 PM

Walnut babka from Nick Malgieri's book, Bread:

 

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It was delish! This is great for those who love cinnamon and walnuts; who prefer a not-so-sweet version of sticky buns/cinnamon buns.


Edited by pquinene, 23 June 2013 - 04:05 PM.


#208 emmalish

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Posted 24 June 2013 - 09:27 AM

Darienne, that cake sounds amazing! There's no such thing as too much chocolate. And happy birthday!

 

And Paula, that babka is beautiful. I love babka but have never made it. Difficult?


I'm gonna go bake something…

wanna come with?


#209 pquinene

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Posted 24 June 2013 - 01:32 PM

Darienne, that cake sounds amazing! There's no such thing as too much chocolate. And happy birthday!

 

And Paula, that babka is beautiful. I love babka but have never made it. Difficult?

Nick did a great job explaining the process in his book, Bread. The actual recipe, "babka's babka" was for poppy seeds, but he included the option for a walnut filling. The only thing I found difficult was transferring the roll to the Bundt pan. I think what would have been easier it a tube pan (with removable base) that is the size Nick noted in the recipe. I would have taken the insert out, placed it close to the roll, shimmied the roll onto the insert, and finally placed the insert into the pan. Mmmm, I just had the last slice about 30 minutes ago!



#210 merstar

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Posted 24 June 2013 - 01:56 PM

Today I'm baking my favorite blueberry muffins.


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