Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Your Daily Sweets (2005-2012)

Dessert

  • This topic is locked This topic is locked
5781 replies to this topic

#1801 Patrick S

Patrick S
  • participating member
  • 2,233 posts

Posted 18 September 2006 - 12:09 PM

Posted Image

View Post


Awesome -another example of your great skill when it comes to cake.
"If you are irritated by every rub, how will you be polished?" - Rumi

#1802 ludja

ludja
  • participating member
  • 4,440 posts
  • Location:Burque

Posted 18 September 2006 - 01:31 PM

Since yesterday I found some nice muscat grape at the market, I decided to go with
Schiacciata con l'uva, a sweet focaccia from Toscana

Posted Image

View Post

Yum, that looks great, Franci. I've made this once before with some generic supermarket grapes but I must try this soon with some of the more flavorful varietals I've seen at the farmer's market recently. The version I've made was flavored with fennel and sugar along with the grapes. It's a nice, not too sweet bread that is perfect in the fall.

Lots of other nice desserts offered here in the transition between summer and fall--the wild blueberry crumble and chocolate stout cake. I recently had some teriffic stout ice cream so I'm also intrigued by this cake. The final cake looks spectacular, chefpeon; thanks for sharing the photo with us!

I made a Southern Caramel Cake for a friend's birthday this weekend. This version is from Bill Neal's Biscuits, Spoonbread and Sweet Potato Pie and has ground pecans in the cake layers which are also soaked with a bourbon syrup. It was good, but even with the soaking the layers were a bit dry. Maybe the dryness would have been alleviated if I had soaked the layers while they were still warm and/or maybe I overbaked the layers. I've made another Bill Neal Pecan Caramel Cake several times from his first book. I can only compare this with faded memories since this was before I recorded more detailed notes, but I think I liked the cake layers better in the version from Bill Neal's Southern Cooking.
Posted Image
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#1803 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 18 September 2006 - 02:05 PM

ludja, I love caramel and your cake looks great. Have you seen this Thankful Butterscotch cake? I've had it bookmarked forever but still haven't gotten around to making it!

For those interested in doing chocolate stout cakes next--I found another Guiness chocolate cake from Tish Boyle just now.

Also, this Indonesian spice cake looks really good, judging by the recipe. Very dense though.
****

ETA: I've been eating junky desserts for the past two days. Breakfast this morning was two chocolate bars. Junky ones! Coffee Crisp (childhood favourite) and cinnamon Kit Kat (I can not resist anything with cinnamon). :laugh:

Edited by Ling, 18 September 2006 - 02:06 PM.


#1804 ludja

ludja
  • participating member
  • 4,440 posts
  • Location:Burque

Posted 18 September 2006 - 02:23 PM

ludja, I love caramel and your cake looks great. Have you seen this Thankful Butterscotch cake? I've had it bookmarked forever but still haven't gotten around to making it!
...

View Post

Thanks Ling! I tihnk I'm going to start a Caramel Cake thread in the P&B forum as there doesn't appear to be one yet. I also have had the Thankful Butterscotch cake bookmarked for awhile...

A Stout cake thread would be great too. It certainly seems like a theme worth exploring!
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#1805 prasantrin

prasantrin
  • legacy participant
  • 5,468 posts

Posted 18 September 2006 - 02:58 PM

Posted Image

View Post


Mmmmmmmm....I love anything caramel. Must find a copy of the cake--I will look for the Southern Cooking recipe.

I love the plate, too! We have a similar pattern, but in blue instead of green and with my grandfather's signature on it. Can you tell me the name of your pattern? I'm hoping to augment out set!

#1806 ludja

ludja
  • participating member
  • 4,440 posts
  • Location:Burque

Posted 18 September 2006 - 03:21 PM

...
Mmmmmmmm....I love anything caramel.  Must find a copy of the cake--I will look for the Southern Cooking recipe.

I love the plate, too!  We have a similar pattern, but in blue instead of green and with my grandfather's signature on it.  Can you tell me the name of your pattern?  I'm hoping to augment out set!

View Post


I found a copy of the the Bill Neal Toasted Pecan Caramel Cake. This is the recipe that I used the first few times and that I think I like better. I used the same caramel frosting recipe that is given for this recipe. It's 'worked' all three times I've made it. I'll post the recipe link in the Caramel Cake thread I started.

My mom found these plates at a flea market/antique show. There is not a name on them, only a mark with M Z, a symbol with a crown and "Austria" on it.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#1807 makanmakan

makanmakan
  • participating member
  • 401 posts
  • Location:Vancouver, BC

Posted 18 September 2006 - 04:26 PM

I was in charge of dessert for a dinner party and decided on the Epicurious Double Chocolate cake.

Posted Image

I mixed in some cinnamon and sprinkled on some toasted walnuts in the middle layer. It's not perfect looking (as my cake pans weren't the exact same size) but it tasted pretty damn good!
Quentina

#1808 Shaya

Shaya
  • participating member
  • 859 posts
  • Location:Halifax, NS

Posted 18 September 2006 - 07:23 PM

For the chocolate lovers, this is Caprese. Very moist chocolate cake from Capri: chocolates, eggs, butter and almonds. Very good.

Posted Image


Also posted in the Italian forum for the The Cooking and Cuisine of Campania

View Post

Franci this looks wonderful. I shall have to make this soon. I made your Schiacciata con l'uva last night, with honey instead of suger. It was really great. I think my family was expecting more of a tart, but it was just as I was expecting - and craving; bread-like dough with sweetness interspersed throughout. Thanks for the inspiration. I used champagne grapes.

Posted Image

#1809 oli

oli
  • participating member
  • 266 posts

Posted 18 September 2006 - 08:06 PM

Now of course, while I'm baking this thing, I'm thinking how I'm going to finish it. I like to have the cake finish reflect what's in the cake, and I'm going, "beer...hmmmm.....how do I reflect beer?" THAT'S IT!!!!! Chocolate bottle caps!!!! Funky? Yes. But cool. I made the bottle caps out of white modeling chocolate using a real bottle cap as a mold. Then I painted them with edible gold powder made into a paint with a bit o'vodka. Yeah, ok, a bit over the top for a family dessert, but sometimes I can't help myself. Once a PC, always a PC..................... :raz:

Posted Image

View Post

[/quote]
Wonderful cake, terriffic job, no no thats awesome, just the kind I like to make. One question, the small fan decoration, is that also made from modeling chocolate or straight white chocolate?
Aww, I lied, one more question, why the cake flour modification?
Thanks

Edited by oli, 19 September 2006 - 02:23 PM.


#1810 Franci

Franci
  • participating member
  • 1,452 posts

Posted 19 September 2006 - 06:02 AM

Franci this looks wonderful. I shall have to make this soon.  I made your Schiacciata con l'uva last night, with honey instead of suger.  It was really great.  I think my family was expecting more of a tart, but it was just as I was expecting - and craving; bread-like dough with sweetness interspersed throughout.  Thanks for the inspiration.  I used champagne grapes.

Posted Image

View Post


Shaya, I am happy I inspired you! I think it's a wonderful treat for the season. Did you make two layers or you just topped it with grapes? As Ludja was saying I heard some people sprinkle some aniseed on top, but I asked around and I have been told the tradition it's for a very simple and rustic sweet bread. It was the first time I baked this schiacciata and I was very happy with it, I love rustic and unsofisticated sweets.

#1811 Shaya

Shaya
  • participating member
  • 859 posts
  • Location:Halifax, NS

Posted 19 September 2006 - 06:34 AM

Franci, I did two layers. Here is a photo:

Posted Image

#1812 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 19 September 2006 - 12:33 PM

half a small loaf of pumpkin spice cake with goat milk caramel

a big bowl of chocolate fudge Clodhoppers

a slice of cheesecake my sister bought home

a Coffee Crisp

...and it's only 12:33pm :wacko:

#1813 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,703 posts
  • Location:Silver City, NM

Posted 19 September 2006 - 07:34 PM

My first calissons- yum!
Posted Image

Chef, Curious Kumquat, Silver City, NM


#1814 Kerry Beal

Kerry Beal
  • participating member
  • 10,466 posts
  • Location:Ontario, Canada

Posted 19 September 2006 - 07:47 PM

My first calissons- yum!
Posted Image

View Post

I thought you were going to tell me you made them until I saw the picture upload. I've tried to make them before, but no success yet.

Aren't they delicious!!!

#1815 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,703 posts
  • Location:Silver City, NM

Posted 19 September 2006 - 09:59 PM

They're wonderful. After I ate them I rushed to my computer to find a recipe and EGulleters said it might be too hard - especially to get the right melon, so its on the backburner...so many desserts, so little time!

Chef, Curious Kumquat, Silver City, NM


#1816 Desiderio

Desiderio
  • participating member
  • 1,203 posts
  • Location:Grand Rapids, MI

Posted 20 September 2006 - 12:47 AM

Posted Image

Had a pieace of this for dinner ( lonley dinner as usuall , cause I work :sad: )
I was going to make a black forrest but then I change little bit I made a pastry cream chantilly and used fresh frozen black cherry that I cooked with some turbinado and a dash of grand marnier ,yuppy.
Vanessa

#1817 Kerry Beal

Kerry Beal
  • participating member
  • 10,466 posts
  • Location:Ontario, Canada

Posted 20 September 2006 - 04:46 AM

They're wonderful.  After I ate them I rushed to my computer to find a recipe and EGulleters said it might be too hard - especially to get the right melon, so its on the backburner...so many desserts, so little time!

View Post

I even had the right melon. Brought it back from Nice. The problem was forming and icing them. And a few of the directions got lost in the translation. My translator isn't a baker or confection maker so the translation of the processes was too literal.

#1818 Swisskaese

Swisskaese
  • legacy participant
  • 1,951 posts
  • Location:Hod HaSharon, Israel

Posted 20 September 2006 - 08:42 AM

ludja, I love caramel and your cake looks great. Have you seen this [Also, this Indonesian spice cake looks really good, judging by the recipe. Very dense though.
****


I made the Indonesian Spice Cake for my birthday and it was not dense at all. It is very light and delicious.

Here are my comments about the cake.

Edited by Swisskaese, 20 September 2006 - 08:45 AM.


#1819 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 20 September 2006 - 10:25 AM

^Really? I would have thought it would have been pound cake-like after reading the ingredient list, and also taking into account the small amount of leavening. I'm glad it's got your seal of approval though. I can't wait to make it! I'll increase the spices just as you did. :smile:

#1820 Abra

Abra
  • participating member
  • 3,186 posts
  • Location:Bainbridge Island, WA

Posted 20 September 2006 - 11:07 AM

gfron1, about those calissons. I've only had calissons d'Aix, which I adore beyond reason, and I've always heard that they were the one and only real calissons. How would you compare those calissons de Montelimar (more famous for nougat, so far as I know) to those from Aix?

#1821 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,703 posts
  • Location:Silver City, NM

Posted 20 September 2006 - 11:10 AM

gfron1, about those calissons.  I've only had calissons d'Aix, which I adore beyond reason, and I've always heard that they were the one and only real calissons.  How would you compare those calissons de Montelimar (more famous for nougat, so far as I know) to those from Aix?

View Post

Well, since I was a Calisson virgin before yesterday, I'd have to say the Montelimar are by far the best I've ever tasted! :raz:

Chef, Curious Kumquat, Silver City, NM


#1822 Domestic Goddess

Domestic Goddess
  • participating member
  • 1,738 posts
  • Location:South Korea, orig. from Philippines

Posted 20 September 2006 - 04:43 PM

I usually bake something sweet for my boys (including hubby). This month, I've been hooked on pineapple. I have been making making pineapple pie and pineapple-upside down cake for dessert The latter got rave reviews and dozens of request for me to make again.
Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

#1823 avocado

avocado
  • participating member
  • 164 posts
  • Location:northeast

Posted 20 September 2006 - 07:04 PM

^ Domestic Goddess, I made pineapple upside down cake for dessert too, and also had raves. I'm staying with my grandparents and it's their favorite. So nice to be showered with compliments. :wub:
"It is impossible not to love someone who makes toast for you."
-Nigel Slater

#1824 Domestic Goddess

Domestic Goddess
  • participating member
  • 1,738 posts
  • Location:South Korea, orig. from Philippines

Posted 20 September 2006 - 09:25 PM

So ture avocado, so true. My mom makes it with crushed pineapple on the bottom, I make mine with whole pineapple slices. I wish I had maraschino cherries because it makes the cake so festive.
Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

#1825 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 20 September 2006 - 10:34 PM

^How charmingly retro! :biggrin: I haven't made a pineapple upside down cake since I was...12? :laugh:

I had a big slice of sour cherry pie from Savary Island Pie Company today. Also picked at a shared dessert plate--lemon tart, creme brulee, figs, and a selection of truffles from The Beach House in West Vancouver.

Edited by Ling, 20 September 2006 - 10:36 PM.


#1826 sazji

sazji
  • participating member
  • 624 posts
  • Location:Istanbul, Turkey

Posted 21 September 2006 - 12:51 AM

Seasonal stuff, unfortunately the charge was out on the camera so no food porn to accompany. There are some wonderful big purple plums in season here now, so for a party the other night I winged a dessert with them. First I blind-baked a pie crust in a large baking dish (bigger than 9x13), then made a cheesecake filling with two packages of cream cheese, two eggs, a couple teaspoons of flour, sugar to taste and a bit of grated lemon peel. After pouring that into the crust, I arranged around 20 plum halves, cut-side up, over the filling. Put it into a 375 degree oven, lowered the temp after 10 minutes to 325 and cooked till the plums were done. The only pain is that my oven is a convection oven and tends to brown things on the edges a bit fast; and putting foil in to prevent it is hard because it gets blown off by the air currents.

But the dessert was wonderful, and I sent a lot home with people who requested pieces...good because I would have made repeated trips back to the kitchen otherwise... :raz:
"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."
-Lea de Laria

#1827 Velma

Velma
  • participating member
  • 54 posts
  • Location:Missouri

Posted 21 September 2006 - 04:18 PM

This week, I wanted to try my hand at a homemade version of Hostess cupcakes so I found a recipe in Great Cakes by Country Living. I think they ended up more like Ding Dongs but anyway, I made the chocolate cake recipe and baked it in 18 oversized muffin tins. While they baked, I made the filling which consisted of a thickened milk and flour which looked like white gravy and this was beaten in with powdered sugar, butter and vanilla. When the cupcakes cooled, I turned them upside down and filled them with the cream and put them in the freezer overnight. Then the next day, I made the glaze using melted chocolate pieces and vegetable shortening. I iced the flat top where I made the insertion hole and iced the sides. My co-workers seemed to like them!

#1828 apronstrings

apronstrings
  • participating member
  • 183 posts
  • Location:Florida and New York, depending on the weather!

Posted 21 September 2006 - 05:00 PM

This week, I wanted to try my hand at a homemade version of Hostess cupcakes so I found a recipe in Great Cakes by Country Living.  I think they ended up more like Ding Dongs but anyway, I made the chocolate cake recipe and baked it in 18 oversized muffin tins.  While they baked, I made the filling which consisted of a thickened milk and flour which looked like white gravy and this was beaten in with powdered sugar, butter and vanilla.  When the cupcakes cooled, I turned them upside down and filled them with the cream and put them in the freezer overnight.  Then the next day, I made the glaze using melted chocolate pieces and vegetable shortening.  I iced the flat top where I made the insertion hole and  iced the sides.  My co-workers seemed to like them!

View Post

They sound fabulous!! The best "Hostess" recipe I ever made is from Food and Wine... "Chocolate Cupcakes with Cream Filling". White squiggles on top and all. You can get the recipe from their website. It is a truly sensual eating experience. My daughter just happened to maket them this Monday for her co-workers. They are all still raving about them. Please try the recipe.

#1829 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 21 September 2006 - 05:37 PM

This week, I wanted to try my hand at a homemade version of Hostess cupcakes so I found a recipe in Great Cakes by Country Living.  I think they ended up more like Ding Dongs but anyway, I made the chocolate cake recipe and baked it in 18 oversized muffin tins.  While they baked, I made the filling which consisted of a thickened milk and flour which looked like white gravy and this was beaten in with powdered sugar, butter and vanilla.  When the cupcakes cooled, I turned them upside down and filled them with the cream and put them in the freezer overnight.  Then the next day, I made the glaze using melted chocolate pieces and vegetable shortening.  I iced the flat top where I made the insertion hole and  iced the sides.  My co-workers seemed to like them!

View Post

They sound fabulous!! The best "Hostess" recipe I ever made is from Food and Wine... "Chocolate Cupcakes with Cream Filling". White squiggles on top and all. You can get the recipe from their website. It is a truly sensual eating experience. My daughter just happened to maket them this Monday for her co-workers. They are all still raving about them. Please try the recipe.

View Post

Here's the link. I don't have marshmallow fluff but as soon as I get it I'm going to give these a try. I think my husband would really like them.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#1830 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 25 September 2006 - 02:40 PM

I brought a fig frangipane tart to a dinner party on Friday, and served it with stilton and honey ice-cream.

I had leftover dough and filling to make some individual tarts too. (Had to taste it before subjecting the other diners!)
Posted Image

Here's the big one...
Posted Image

Our hostess served a lovely, lightly sparkling dessert wine with the tart.

On Saturday, we had a bunch of sweet things. We had a potluck brunch, and of course I chose to serve a dessert-y item.

We got cinnamon raisin brioche from Macrina bakery, and I made french toast out of it. I also made a really rich caramel sauce to serve on top. It contained goat milk, a ton of cream and butter, Belize rum, and baby bananas.

I also received a package of dark chocolate Tim Tams from Shalmanese. They were really good...I ate a whole bunch of them with the leftover banana caramel. I also had some Australian chocolates...there was a honeycomb one I really liked.

Posted Image

Yesterday, my parents bought a bunch of mooncakes. I had some regular lotus seed ones, and also tried every flavour from the HK Maxim "ice pastry mooncake" line. They had coffee, chestnut, mango, and strawberry. I liked the coffee flavour best.

Posted Image





Also tagged with one or more of these keywords: Dessert