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Your Daily Sweets: What are you making and baking? (2012–2014)

Chris Hennes

By Chris Hennes
in Pastry & Baking

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Anna N

Anna N

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Butter tart squares for somebody who likes the filling to pastry ratio reversed!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Kerry Beal

Kerry Beal

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Those are gorgeous Patrick!

It's pudding day for me -

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Steamed cranberry pudding with a butter, cream and sugar sauce.

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Lord Randall's Pudding from The Pudding Club Book. Apricots and marmalade - looks like it all sunk to the bottom making the pudding's extrication from the basin a bit messy - but it's a damn fine pudding. Made a sauce with butter, brown sugar, cream and rum.

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the Chocolate Doctor
www.thechocolatedoctor.ca

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Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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ChrisTaylor

ChrisTaylor

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Lemon tart. I used Keller's recipe for lemon sabayon, although I included a couple dashes of Scrappy's cardamom bitters, a handful of freshly picked kaffir lime leaves (removed as I poured the sabayon into the tart casing) and messed around with his ratio for lemon and sugar (he goes for 0.5 c lemon juice to 0.75 c sugar: I invert this and add an extra whole egg to compensate for the extra liquid). I think the original recipe, like many American baking recipes I've tried, is just too sweet. I like lemon tarts that possess the sour quality of lemon.

I didn't use his pastry recipe, either. I turned to David Everitt-Matthias' Dessert for that. It includes a little bit of almond meal (540 g flour to 100 g almond meal) and vanilla extract. I took his advice and use demerara sugar in place of regular confectioner's sugar because I really like the flavour of demerara.

EDIT

It'd be nice if I attached the photo, hey?

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Edited by ChrisTaylor (log)
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Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between

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DianaM

DianaM

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Made these for Christmas to give to friends. And I made Hermé's Black Forest cake from the chocolate book, for Christmas dinner. Didn't get a pic of the cake though, people demolished it (in the good sense :)) before I had had a chance to.

image.jpg

Edited by DianaM (log)
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Toliver

Toliver

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Made these for Christmas to give to friends. And I made Hermé's Black Forest cake from the chocolate book, for Christmas dinner. Didn't get a pic of the cake though, people demolished it (in the good sense :)) before I had had a chance to.

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Diana,

What are the chocolate "squiggle" cookies?

Can you share your recipe?

Thanks!

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

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DianaM

DianaM

Posted
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Diana,

What are the chocolate "squiggle" cookies?

Can you share your recipe?

Thanks!

The chocolate squiggles are Viennese sablés, also from Pierre Hermé's book. They're my favourite cookie EVER! :)

Recipe on its way via PM.

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emmalish

emmalish

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Diana,

What are the chocolate "squiggle" cookies?

Can you share your recipe?

Thanks!

The chocolate squiggles are Viennese sablés, also from Pierre Hermé's book. They're my favourite cookie EVER! :)

Recipe on its way via PM.

Well, I guess I know what I'll be making in the next couple weeks!

I'm gonna go bake something…

wanna come with?

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Panaderia Canadiense

Panaderia Canadiense

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It was my friend Camy's twelfth birthday yesterday, and this is what she asked me for. It's coconut-vanilla-orange chiffon cake, filled with vanilla-orange IMBC and covered with coconut fondant. Most fun I've had making a cake this year (even if the year is young, something like this bodes well for the rest of it!)

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011) ⋆ My eG Foodblog (2012)

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grammacake12

grammacake12

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I have a buttercream filling with some premade cream filling I get from Chocoley.com. They make a lot of different flavors of fillings. I usually add some other flavorings to them. I added lemon candy flavoring to this one. Plus a little rum. and then yellow candy food coloring.

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Stressed spelled backwards is DESSERTS!!

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emmalish

emmalish

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I'm still aiming to bake at least one thing each week, but I'm WAY behind on updating things on my website. Here are a few that I've managed to upload...

Back in November, I made these chocolate-ginger cookies. I was hoping for a really chocolate-y cookie with a punch of ginger, but they're more like ginger cookies with a bit of chocolate. Still a good cookie, just not what I was hoping for when I chose it.

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Leading up to my Christmas baking, I made my usual peppermint marshmallows. I usually use the recipe from Greweling's Chocolates and Confections, but I've recently started using the recipe from his At Home book instead. The only real difference is the invert sugar is omitted and the quantities of honey and glucose syrup are adjusted to compensate.

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Then I tried these spiced cardamom cookies from Martha Stewart. I was really intrigued by the idea of using a texture sheet on the rolled cookie dough. I LOVE this idea. I'm kicking myself for not thinking of it on my own. I also really love this cookie. I'll definitely be making this one again.

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I made these lemon shortbread last year as well, and after making them this year, I got a request from a coworker to make another batch for her. They have a nice flavour and a soft tender texture, but not really the texture I expect from shortbread. I have NEVER been able to get them to turn out like the photo in the book though.

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And finally, some gingerbread caramels. They turned out a little softer and sweeter than I'd like. Next time, I'll caramelize the sugar a bit more first, but I'll definitely make these again too.

gingerbread-caramels-6665.jpg

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I'm gonna go bake something…

wanna come with?

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rajoress

rajoress

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I love everything that's posted - beautiful pics and sweets! I was stuck in the house during the recent cold snap and snow storm and decided it was a good day to bake challah! These are two of the 3 loaves and my first time braiding bread (I'm more of a pastry person!). The next time I think I would make my loaves shorter and fatter and maybe try more than 3 part braids. Thanks for looking!

Ruth

sorry the pic is so big, I can never figure that out!

(recipe from Joan Nathan by way of Smitten Kitchen)

challah.jpg

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