DesertCulinary
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Posts posted by DesertCulinary
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Looks good, how did you get them not to spread too much? I made them in Dec and they spread out paper thin. Tried different temps/times and parchment paper and silpat. Nothing helped.
Did you use bread flour? Did you weigh the flour?
I didn't do anything different - however, the dough did rest in the fridge for about 48 hours before I baked the cookies.
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I made the Confetti Cookies with the birthday cake crumbs not too long ago - they were so good!
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My next-door-neighbor/landlady/friend in Moab loves Turtles. We have made them twice now and this might be a treat to make for her just before we leave. Our Moab stay is almost over.
Could you please walk me through the steps again:
crust - crushed vanilla wafers and walnuts (I'll use pecans)
layer 1 - caramel
layer 2 - chocolate cheesecake
topping 1 - ?
topping 2 - drizzled dark chocolate & walnuts (again, I'll use pecans)
Is this more or less correct? Thanks.
Pretty much - there is no topping "one" in your list. After the cheesecake is baked and cooled, the top was just finished with walnuts and the drizzle of chocolate!
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Chocolate Turtle Cheesecake I made today for treat day at the office tomorrow. I did use walnuts as I had more of them on hand then I did pecans! Vanilla wafer/walnut crust, a caramel layer followed by a chocolate cheesecake batter on top.
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When is the last time you ordered from Sweet Celebrations? I heard a rumor that they were going out of business a few months ago, and at that time, no one was answering the phones. : (
I live in MN and used to shop at one of their local B&M stores - they sadly went out of business late fall of '08.
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Joe – that coffee cake looks gorgeous and I am joining the amazement at your perfect and beautiful graham crackers. I love graham crackers (even the boxed ones are ok if they are the ones with cinnamon sugar), but very few bakeries make them. You may have just inspired me to try my own! I’ve found the AB recipe – what did you add/do differently, if you don’t mind telling?
Thanks Kim!
Nothing too dramatic, I just swapped out half of the molasses for golden syrup.
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DesertCulinary! Those sweets look great. Just what I want when the weather is cold and rainy like it has been here lately.
What recipe did you use for the grahams?
Thanks! It was a modified version of Alton Browns recipe.
Those graham crackers look marvelous. Any tips about such perfect cutting?No real tricks - we scored/cut the dough into squares before baking and they easily snapped apart once cool.
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I made this Chocolate Ripple Coffee Cake from Carole Walters last week for a treat day - outrageously good.
Some homemade graham crackers we made yesterday for snacking.
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We made the Cinnamon Squares the other day, but used the Cappuccino variation. Good stuff!
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Here are a couple treats I've made in the last few days...
Cream Cheese Swirl Brownies with Heath Bars and Pecans
White Chocolate-Raspberry Cheesecake Bars
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We've been making those rolo pretzels for a few years - they are always a hit! Instead of the pecans, we use holiday M&Ms or those Kissables candies. Here's a shot of ours from last year.
Here's a fun miniature treat I made to send into the office today.
Chocolate Cherry Brownie Bites - small brownies, split in half, filled with a whipped white chocolate/cream mixture with a few extra maraschino cherries folded in.
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For the treat I made to send into the office this week, we made these Sweet Miniature Sliders - silly and whimsical, they were a bit hit!
Vanilla wafers make the buns, the patty is a mixture of crushed vanilla wafers, confectioners' sugar, melted bittersweet chocolate and a little milk. Tinted coconut for the lettuce with gel colors making up the ketchup and mustard. A little melted butter on the top wafer worked well to glue on some sesame seeds!
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I made some Butterscotch Snack Cakes a couple days ago - the cake section was tender, moist and had a nice tight crumb.
The frosting was flavored with butterscotch chips - pretty reminiscent to those snack cakes made by TastyKake. I've never had one myself, but I'm told it was pretty close... the one difference was the frosting was not as fluffy.
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Joe, first off your desserts and savories in your blog are gorgeous and absolutely mouth watering..but I have to know..what kind of camera do you use, and is it natural light with a background, or some kind of photography artificial lighting/makeshift mini photo studio? Your photos are magazine worthy!
Lisa -
We really don't have much of a fancy set up at all. Our camera is an older Kodak P850. Most of our photo's are taken right before we eat, so they are usually at night and done inside. Some of the desserts are taken during the day though and then we can utilize the extra light. We don't have a mini studio set up, but we do use a couple flexible white boards are a couple small desk lights.
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Malted Milk Black and White Pound Cake - I loved slicing into this cake to reveal the surprise in the center!
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DesertCulinary, Mini Banana Whoopie Pies, these look beautiful, perfect. Where id the recipe from?
The whoopie pies are from the latest MS living (you can see how we made it on our site as well).
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For this week's treat day, I made these Mini Banana Whoopie Pies. Fun and a different take on your ordinary chocolate whoopie pies - the filling is just a rich mixture of confectioners' sugar, cream cheese and a splash of vanilla.
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Did you get this recipe from a cookbook? If so, which one?
It was a recipe from Dorie Greenspan via Bon Appétit.
DesertCulinary - ok - you are my go-to PB & chocolate combo dessert muse now! It is my favorite flavor combination ever. To paraphrase my momma, if God made anything better than chocolate and peanut butter, He kept it for himself. I, too, would love the recipe for the brownies (or, at least the peanut butter layer). Also - how do you get such perfect edges? I've tried all the tricks with no luck! Would you share your method? And that lovely, flowy chocolate on top! Just beautiful.Thanks!
I usually use one of two items - the first is one of those "rocker" type blades that you would use for slicing pizza that I keep hot and clean in between slices. It looks kind of like this.
If I'm not using that, I just use a thin chef's knife, using the same hot and clean method.
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I was in the mood for something decadent today and these Peanut Butter and Fudge Brownies with Salted Peanuts really hit the spot.
Fudgy brownie base, studded with salted peanuts, with a chunky peanut butter frosting slathered on top and a slick layer of melted bittersweet chocolate and butter to finish them off.
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We're already making plans for what will be the 30th (or is it the 31st) year in a row that Paul and I have gone to the Great Minnesota State Fair, and it appears that there will be a new food on a stick, courtesy of Big Fat Bacon:1/3 lb slice of bacon fried and carmelized with maple syrup, served on a stick with dipping sauces
I'm sure this is not the only new entry to the Food On A Stick category.
But, a 1/3 lb. slice of bacon? Wonder if it's deep-fried? I'll have to check this one out, and see what kind of dipping sauces they offer.
I can't remember if that one is deep-fried or not.
The other new bacon item is though... the "Pig Licker" - deep-fried bacon covered in chocolate and dusted with sea salt.
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I made this Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce to use up some fresh strawberries we picked.
And the sliced picture with the sauce...
I think next time I would assemble it in a springform pan just for ease of serving. I'd like to try the same concept, except swapping the rum for tequila, using margarita mix and switching the graham crackers with pretzels sometime!
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I made these Espresso Cheesecake Bars to celebrate our 3rd blogging anniversary... they were decadent and delicious! Bonus points for cutting nice and clean!
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This cake is truly amazing! So incredibly good!!! That filling is made of a thin meringue, chopped peanuts, peanut butter, chocolate and RICE KRISPIES!! Everyone at the party loved it and was really impressed. But it is so much easier to make than it looks or 'reads'. Thanks, again, DesertCulinary!!!
Fantastic job! I loved that cake as well... it's a bit big, but well worth the effort!
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I made a couple cupcakes for the weekly treat day... the first were these Strawberry Shortcake Cupcakes. I probably added a bit too much jam to the frosting, but it tasted well nonetheless.
The next was a homemade version of those tasty chocolate snack cakes.
Your Daily Sweets: What are you making and baking? (2012–2014)
in Pastry & Baking
Posted
Browned Butter Cupcakes with Salted Caramel Buttercream.