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Your Daily Sweets (2005-2012)

Dessert

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5781 replies to this topic

#1291 oli

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Posted 26 May 2006 - 11:21 AM

This is from a few days ago - Three Nut Praline Buttercream Torte. The name says it all: three thin layers of almond, hazelnut and walnut cake with a simple praline buttercream. Very good.

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I was wondering if the recipe for your wonderfully looking Torte was posted somewhere?
Thanks

#1292 Mistinguett

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Posted 26 May 2006 - 12:12 PM

Oli, it was published in a magazine (I cut out the recipes but I think it was a MS Living issue) years ago along with my absolutely favorite chocolate torte. I'll be more than happy to p.m. you *and anyone else who wants* the recipe later in the day as I'm not sure if I can post it here.
The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1293 Mistinguett

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Posted 26 May 2006 - 10:54 PM

My first Hummingbird Cake - big flop, the cake came out too dense (didn't rise as I expected). I actually cut each cake in two and layered the frosting to mellow it down. It tastes good (maybe a bit too much banana and too little pecans), the frosting definitely saved it.

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The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1294 Ling

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Posted 27 May 2006 - 06:26 PM

I had...uhm...6 desserts last night, 7 if you include the cheese course. I ate at Mistral, and it was one of the best meals of my life.

pictures here!

#1295 miladyinsanity

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Posted 29 May 2006 - 03:38 AM

Thank you, Ling, for *suffering* for us. LOL.

I've gingersnaps, very bad Egg Yolk cookies and cocoa cookies. Holidays are coming, and that means I can bake something new. Hooray!
May

Totally More-ish: The New and Improved Foodblog

#1296 tupac17616

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Posted 29 May 2006 - 11:09 AM

I don't think I've posted to this thread before, but I'm always drooling over (er, uh, reading) it. But I figured it's time I join the fun...
Marsala Zabaglione
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#1297 Megan Blocker

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Posted 29 May 2006 - 11:22 AM

Grapefruit sorbet from Eli's!

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"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

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#1298 Abra

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Posted 29 May 2006 - 11:22 AM

I kind of hate to show such homely baking, after Patrick and Mistinguette's beautiful treats, but these were so unusual and delicious I have to share.

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A friend was making a Greek dinner last night, and I wanted to bring a non-phyllo dessert. Amazing how little I knew about Greek sweets before a long trek through Google to find these. On top you see Amygdalopita, a Greek nut cake made with 14 eggs! And no flour, just ground nuts and bread crumbs. On the bottom, Cake with Sesame Seed Paste and Orange, a vegan (!) cake made with tahini and orange juice.

Both were super-dense and rich, and unlike any other cakes I've made. In fact, while the nut cake was baking I couldn't imagine what sort of dessert it would turn out to be - it has to have the weirdest directions of anything I've ever baked. I recommend both of these to you all - I baked them just as written, except that I used ground hazelnuts instead of almonds in the nut cake, because I had that in the freezer. I don't think it made any difference in the outcome. The recipes are here Tahini Cake and Nut Cake.

#1299 Mistinguett

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Posted 29 May 2006 - 01:04 PM

Oh Abra, those look scrumptious! the tahini cake especially, got to try that.
The human mouth is called a pie hole. The human being is called a couch potato... They drive the food, they wear the food... That keeps the food hot, that keeps the food cold. That is the altar where they worship the food, that's what they eat when they've eaten too much food, that gets rid of the guilt triggered by eating more food. Food, food, food... Over the Hedge

#1300 Ling

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Posted 29 May 2006 - 02:30 PM

Thank you, Ling, for *suffering* for us. LOL.

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Oh yeah, I forgot about the lemon bar and the slice of coffeecake I had for breakfast that day. Brings my dessert total up to 9! :wink:

Yesterday I had coffee ice-cream for dessert...today I'm baking a chiffon cake.

#1301 Patrick S

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Posted 30 May 2006 - 06:11 AM

This is an El Rey white chocolate mousse with warm, thickened passion fruit sauce on top. The mousse recipe is from Sherry Yard, and is egg and cream-based. The sauce is simply sweetened passion fruit puree thickened with a little cornstarch. The picture is a wee bit overexposed.

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"If you are irritated by every rub, how will you be polished?" - Rumi

#1302 Desiderio

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Posted 30 May 2006 - 05:07 PM

Yummyyyyy!!! :biggrin:
Vanessa

#1303 gfron1

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Posted 30 May 2006 - 08:08 PM

Maybe overexposed but looks great Patrick.

I made Filipe's Portuguese Custard Tarts which at every stage I thought was going to be a failure and turned out deliciously.

Chef, Curious Kumquat, Silver City, NM


#1304 oli

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Posted 31 May 2006 - 07:06 AM

Sometimes underexposed or overexposed will give a more dramatic feel to the picture. I think the underexposure give the dessert a lightness as if one is trying to convey this is something one has at breakfast.
Nice

#1305 Eden

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Posted 31 May 2006 - 09:02 PM

No photo because it was not the most visually appealing, but tonights eventual desset was a real winner for taste.

After seeing the Strawberry Bruschetta thread I decided to try it. not the greatest ever since the berries weren't the best, but the grilled pound cake and a a dollop of sweetened sour cream made for a nice enough combo. However we then added a scoop of home-made basil ice-cream & suddenly WOW! the warm berries against the sweet cold basil were plate licking good :raz:

I will have to revisit this later in the summer when we actually have decent berries available.
Do you suffer from Acute Culinary Syndrome? Maybe it's time to get help...

#1306 Abra

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Posted 31 May 2006 - 09:38 PM

Eden, are you going to tell us how to make the basil ice cream? I've got my basil planted...

#1307 FWED

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Posted 31 May 2006 - 10:40 PM

Since this is the start of the berry season here in the Pacific Northwest I got an early start on it and made a Fraisier this weekend. The original recipe came form the book Dessert Circus by Jacques Torres. It is composed of: layers of biscuit cake sweetened with a sauce made of strawberry puree, simple syrup, and raspberry liquor; fresh raspberries and strawberries; and held together with a strawberry buttercream frosting. Needless to say a small slice goes a long way.

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Fred Rowe

#1308 filipe

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Posted 01 June 2006 - 03:26 AM

I made Filipe's Portuguese Custard Tarts which at every stage I thought was going to be a failure and turned out deliciously.

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Got some pics? :)
Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#1309 gfron1

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Posted 01 June 2006 - 07:23 AM

I made Filipe's Portuguese Custard Tarts which at every stage I thought was going to be a failure and turned out deliciously.

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Got some pics? :)

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Since it was my first attempt, they were not worth photographing, but now that I understand what I'm doing better, I'll definitely try again and put more effort into presentation. I'm happy/sad to say that I ate 8 on the first day and the other 4 for breakfast...I'm such a glutton. BTW, I really wanted to add blackberries to the recipe, but didn't to stay true to the recipe this time. I think they would be wonderful in your tarts.

Chef, Curious Kumquat, Silver City, NM


#1310 Patrick S

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Posted 01 June 2006 - 07:47 AM

Little tarts with bittersweet passionfruit ganache and poached apricots.

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"If you are irritated by every rub, how will you be polished?" - Rumi

#1311 Tweety69bird

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Posted 01 June 2006 - 07:55 AM

Little tarts with bittersweet passionfruit ganache and poached apricots.

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Patrick, your photos are stunning. :wub:
Don't waste your time or time will waste you - Muse

#1312 Pontormo

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Posted 01 June 2006 - 08:08 AM

Indeed.

I think you and Ling should open up a patisserie together!

Edited by Pontormo, 01 June 2006 - 10:09 AM.

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The potatoes hiss." --Sylvia Plath

#1313 binkyboots

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Posted 01 June 2006 - 11:24 AM

summer s'mores!

lemon butter cookies (top half carmelised under the grill), tart lemon cream and homemade marshmallows

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Think about how it's been pre-cooked, wonder if I'll just eat it cold.

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#1314 Patrick S

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Posted 01 June 2006 - 12:02 PM

Patrick, your photos are stunning.  :wub:

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Thanks, Tweety. You are too kind!
"If you are irritated by every rub, how will you be polished?" - Rumi

#1315 Megan Blocker

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Posted 01 June 2006 - 12:33 PM

Gorgeous tarts, Patrick!

Binkyboots...I love those s'mores! What a great idea. Yum!

Edited by Megan Blocker, 01 June 2006 - 12:33 PM.

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

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#1316 gfron1

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Posted 01 June 2006 - 12:48 PM

How fun are those s'mores! Great job boots :)

Chef, Curious Kumquat, Silver City, NM


#1317 Ling

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Posted 01 June 2006 - 12:52 PM

The cake looks awesome, FWED! What an awesome idea with the lemon cookies, binkyboots! :smile:

#1318 StephMac

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Posted 01 June 2006 - 02:37 PM

The s'mores are GORGEOUS. What an excellent combination!

Aw, man, I drooled on my keyboard again...

#1319 tsquare

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Posted 01 June 2006 - 02:40 PM

Impromtu ginger pear crisp. Out of the oven at 10:30. In our mouths by 11. 2 pears, 2 servings. Variation on Gourmet's apple crisp. Yum.

#1320 Abra

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Posted 01 June 2006 - 08:55 PM

Just beautiful Fred, Patrick, and Binky. Hey, do those smores go all smooshy when you bite them? Or is the cookie semi-soft? I'm wondering how easy it was to get all three ingredients into one bite.





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