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

Dessert

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575 replies to this topic

#571 pjm333

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Posted 30 December 2014 - 12:15 PM

Jim

   The squares are tempered chocolate, I put melted colored cocoa butter blue green etc on acetate sheet and let it set the pour tempered chocolate over. Let the chocolate almost set the cut out squares or any shape. 

Patrick



#572 FrogPrincesse

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Posted 30 December 2014 - 03:17 PM

One of my favorites desserts during the holiday season, Matt Rowley's Harold and Maude-inspired ginger pie. The crispy top is wonderful and the flavor of ginger pretty incredible. With the texture and taste of the pie, it almost feels like it contains shredded coconut. I used Barbancourt 5 Star for the rum.

 

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Edited by FrogPrincesse, 30 December 2014 - 03:17 PM.

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#573 Kerry Beal

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Posted 30 December 2014 - 04:34 PM

That looks wonderful - and an excellent excuse to watch my copy of Harold and Maude.


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#574 Kim Shook

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Posted 30 December 2014 - 04:41 PM

Matthew K – lovely cake and it sounds delicious!

 

Shelby – I’m sitting in a house overflowing with cookies and candies and all kinds of goodies and I’d give them all up for a slice of that peach pie! :wub:

 

David – that almond butter crunch is gorgeous!  Your friends are very lucky folks.

 

FrogPrincesse - I am making that ginger pie for Mr. Kim as soon as all the sweets in our house are gone.  He is crazy for ginger.  Thanks for posting a link!

 

 

This year’s Christmas sweets – not much new.  Not sure if I even need to post all of this, since so much is exactly what I posted last year! 

 

Darienne’s incredible toffee:

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Toffee is one of my favorite candies. When I read that Darienne had an Engstrom’s copy-cat recipe that she was happy with, I requested the recipe. She was kind enough to give it to me and it is fantastic. The recipe is extremely easy to make and to manage.

 

Cooky platter:

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Just my standards - sugar cookies, my peanut butter cookies and Dream cookies (a simple butter cooky).

 

Gluten free sugar cookies for a niece:

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Sponge candy:

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Matthew gets a thank you for helping me to perfect my sponge.  I have had some trouble in the past few years with burning half my batches and with the lack of consistency in the texture.  He gave me a Greweling recipe that he has used and by using that method with my ingredients, I was able to make my sponge properly every time.  Thank you, again, Matthew!

 

Happy Accident candy:

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All the leftover crumbs from breaking up the sponge candy mixed with melted chocolate (hence: Happy Accident – it was one of those ‘aha’ moments years ago).  I was VERY happy with my tempering this year.  I found an article online called “The Elements of Chocolate” that was very informative.  I don’t know that it would work for large chocolate making, but for the small amounts that I needed it was perfect.  You melt the chocolate VERY slowly, trying not to get above 94 degrees F, seed it with a little chopped chocolate and use it.  I melted in the microwave and set the bowl on a heating pad set at 100 degrees F while stirring.  This candy was a week old before I took the picture and it still looks pretty good, I think. 

 

Iced almonds with sea salt and those Rolo/pretzel candies:

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Peanut brittle:

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Two different fudges:

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Reeses Cup fudge on the left and my Aunt San’s fudge on the right.

 

Lemon chess tarts:

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The best I’ve ever made.  A British friend said that they were every bit as good as English lemon curd tarts. 

 

There were supposed to be mincemeat tarts, too.  Momma said she would bring those, but they never appeared! :rolleyes:


Edited by Kim Shook, 30 December 2014 - 04:43 PM.

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#575 David Ross

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Posted 31 December 2014 - 05:18 PM

Here's the recipe for the Almond Butter Crunch-

 

2 cups unsalted butter

2 cups granulated sugar

4 tbsp. water

4 tbsp. light corn syrup

 

3/4 cup slivered almonds

3/4 cup sliced almonds

 

12oz. milk chocolate

Coarse sea salt

 

Line two baking trays with parchment paper, then lightly spray the parchment with non-stick cooking spray.

 

Heat the oven to 400.  Spread the slivered almonds over a separate baking tray.  Spread the sliced almonds over a separate baking tray.

Toast the almonds in the oven until they just start to brown, about 12 minutes.

 

Melt the butter in a deep saucepan over medium-high heat.  Add the sugar, water and corn syrup.  Now you have to be patient and let the candy mixture cook.  Don't increase the heat as the candy may burn.  You'll need to use a candy thermometer and let the candy cook to the hard crack stage at 305.  Once it reaches 305, remove the pan from the heat and stir in the slivered almonds then immediately pour the candy onto the parchment lined baking trays.  You should have enough candy to cover 1 full tray and then 1/2 of a second tray.  Let the candy cool completely.

 

Once the candy is cooled, sprinkle the sliced almonds over the top of the candy.  I'm not experienced with melting chocolate, so I use the easy way out and melt it in the microwave just to the point of consistency where I can drizzle the chocolate over the candy and almonds.  I use a wire whisk dipped in the chocolate to create the mixed pattern over the candy.  Certainly not something you'd probably learn in confectionary school but it seems to work o.k. The chocolate basically works as a glue to adhere the almonds.  Sprinkle the candy with coarse sea salt. Let the chocolate cool and harden before wrapping and packaging. 

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#576 ChocoMom

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Posted 01 January 2015 - 07:53 PM

Shelby:
That crust was AMAZING!!! I didn't have any peaches, so I tried it on some blueberries we picked this summer. I just dumped a generous quart of frozen blueberries into each crust, poured a double batch of batter over them, and Voila! Our cozy little dinner party for 17 was begging for seconds!!!!

Thank you so much for posting that! Much appreciated!!! Andrea

Moderator's note: Happy New Year! This delicious topic continues in Your Daily Sweets: What Are You Making and Baking? (2015)

Edited by Smithy, 03 January 2015 - 08:23 AM.

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