CanadianBakin'

I just tried a recipe from Flo Braker's Sweet Miniatures that is a mini tart shell painted with dark chocolate and then filled with candied cranberries and pomegranate seeds. It's a really nice conbination of tastes and textures. If you'd like the recipe, please let me know.

With a $50 minimum does that mean they let you buy partial cases? If they do, I imagine it's a bit more expensive but that would make it more managable for me. I don't need 50-million of something, but I would like a few to try.

Yes, that's correct.

Thanks so much for your ideas! They're exactly what I needed to get going.

Does anyone even have a hint of an idea?? Really this is presentation only. I'm wondering if I can continue with the black and white theme, perhaps line rectangular black trays with sheet music covered with clear cello. Then drape something that looks a bit like a rafia rug underneath and dress the table up with some long grasses?... Also maybe arrange the black and white desserts in some type of pattern that might look a bit like war paint. I'm really not the most creative person so any ideas would be welcome.

This is a Jazz and dessert benefit for a project in Central Africa (the Congo). When the fellow I have been communicating with mentioned to the committee the idea of doing a black and white theme to go with the Jazz, another member asked if there was anyway to give it an African flair. I had no idea this was for an African project. Apparently some of the ushers will be in full African dress and they thought it would look impressive if the dessert presentation could compliment it. I did a little surfing and Africans aren't big into desserts and I think they would prefer North American desserts anyways. Can you please help with ideas on where to start in picking out recipes and how to present? Could I still use the black and white theme and just dress it up somehow? **Guidelines for recipes: must be fine at room temp and no-fuss. They will be on trays on tables for self-service. I have to make about 500 pieces for about 200 people. Very important...because I do this on the side, I need to be able to make most of the desserts in advance and freeze them. I have till November 19th.

I just checked and Galloway's Dutch Cocoa is Bensdorp Royal Dutch. It's $5.90 for 400 grams. I tried some last night in some cupcakes and it's quite good. Smells wonderful even just in the bag.

I knew I'd been looking at them recently but couldn't remember what site. Here's Qualita's site.

Here's a link to the recipe many of us have used. It's very easy to make and they keep forever airtight at room temp. The recipe says to pour the mix into a pan but I've read you can pipe the mixture in small kisses on greased foil. That would be easier than cutting it into small pieces. edited to add link.

Thanks so much for asking. I was wondering the same thing. Short of dusting over it with icing sugar or cocoa...do you use an airbrush or something?

I just leave it out and it works fine. I think if I was using puree, I'd either make the liqueur a part of the total puree amount or leave it out. It's been a bit since I've made vanilla but I think 1 tsp extract is about right. I have some Tahitian beans that aren't very strong so last time I made vanilla, I added the seeds of one bean and it just adds to the look.

Qzina sells Cacoa Berry Extra Brute Extra Red in 1 kg bags. You can just call them for a price.

This sounds interesting! Is the fruit anchored in some sort of pastry cream or custard? ← No, it's almost like a fruit crisp. It has a pecan crust pressed into a tart pan with removeable bottom. Then the pears are quartered and sliced crosswise into 1/4"slices. The cranberries are chopped in the food processor and combined with pears. Then you stir in a mixture of flour, sugar, spices and a bit of brandy. I was worried there wasn't enough sugar with the cranberries but it was just right. And the cranberries didn't stand out like I thought they might. They blended in very nicely. It's all topped with a streudel mixture. With all the other Thanksgiving prep I needed something fairly easy.

I made Alice Medrich's Bittersweet tonight and like you all said, wow it's rich, and so delicious! I left all the nuts in. I think they balance out the sweetness.

I need to get a scale, it's true. If it isn't too much trouble to reprint with volume measurements, that would be great. I'm looking for a good scale, in any case, and can always use the recipe with weights after I find one, though. ← Once you get a scale, you'll never go back! It's so much easier and more accurate. 4 eggs 1 cup sugar 3 cups whole wheat flour 2-1/2 tsp baking powder 1-1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg 1 cup vegetable oil 1 - 10 oz can pineapple (don't have any other measurement for this) 2-1/2 cups carrots, shredded 1 cup chopped dates

Yes, I prefer to weigh but I do have volume measurements if that is more useful to you.

This recipe is quite good. Good texture, moist but not chewy, and good flavour. They sold quite well at the coffee house I used to bake for. Carrot Muffins (UBC Treats to Remember) 4 eggs 7 oz sugar 16-1/2 oz whole wheat flour 2-1/2 tsp baking powder 1-1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg 7-1/2 oz vegetable oil 1 - 10 oz can crushed pineapple (don't drain) 13 1/2 oz carrots, peeled and shredded 1 cup chopped dates (about 6 oz) Prepare dates and carrots. Put in a bowl along with pineapple. Whisk together dry ingredients. Cream eggs and sugar. Add dry ingredients and oil alternately to egg and sugar mix. Don't overmix. Stir in dates/carrot/pineapple mix just till combined. Portion into 18 greased muffin cups. Bake at 350F for 25 - 30 minutes, till a toothpick comes out clean. **Be really sure not to overbake, they can get dry very quickly. After cooling, I wrap them individually and freeze them so I can pull them out for breakfast on the run or a quick snack.

Cranberry Pear tart from the latest Fine Cooking magazine. It's very good!

I just started making icecream this summer and my family would agree with me saying that cooked is way better. It's smoother and richer. I made a few that had eggs and weren't cooked and they didn't hold a candle to the cooked stuff. And you'll have left over eggwhites to make IMBC with.

That might explain why there's been less available at retail stores. I haven't seen 2kg bags of brown sugar for 2 or 3 weeks now and icing sugar is also a bit hit and miss.

Any pictures?

I'm with Ling on this one. I'd much rather have a pastry.

Oh you've got to make Spiced Pumpkin Cheesecake. It tastes amazing! Much better than pumkin pie in my mind. My husband's family doesn't like pumpkin but there will be a few outsiders this year so I'm going to make a 6" one in hopes someone will share it with me as well as a pear tart of some kind. My husband's family also doesn't like turkey so roast pork is usually made but this year I'm vetoing(sp?) that since I haven't had turkey for years. I haven't told my husband and he hasn't asked... I did check with my sister-in-law and she said she likes the breast and as long as there was lots of potatoes and gravy she figured it would be fine. Also, my mother-in-law's sage & onion stuffing, glazed carrots, brussel sprouts with a cream and pinenut sauce, roasted cauliflower, broccoli and red pepper for colour as well as cranberry sauce.

Thanks, I did look at her site. I've ordered from her before and shipping to BC is quite expensive.

K8memphis - thanks for the primer. How to pipe without hurting my wrist and arm is actually a major concern so I really appreciate your tips. I have some repetetive strain damage in my right arm, from shoulder to wrist, from a previous job. I had to do 700 chocolate chip cookies last week and knew that scooping them all would kill me but rolling logs and slicing them went fine. I just have to be a bit creative.