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Chris Hennes

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

572 posts in this topic

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Look at this beautiful buttercream! It's duck eggs, my own home made butter - and the most important ingredient - the patience to wait until the egg mousse cooled sufficiently before adding the butter. Not something that I often get right!

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I'll use it later to assemble two small layer cakes (even though it doesn't really show - these are about 6 inches). It's my dad's 95th birthday tomorrow - and he allowed as he'd enjoy a chocolate cake.

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Kerry - Bee-U-T-Ful! And a Happy Birthday to your Dad...!!!

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Looks good Kerry. And I agree, the best present for someone turning 95 is whatever they damn-well want! :biggrin: I made Michael Laiskonis' Condensed Milk Ice Cream today using the Dulce de Leche Eagle Brand instead of the original. It's nice with a not-too-overbearing caramel flavor that would probably go really well with that cake. I'd suggest a 50/50 swap but I don't think it's quite cold enough to ship ice cream yet...


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Nice Kerry

I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?

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Nice Kerry

I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?

Not a clue - guess I could melt some and see next time.

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I made this chocolate loaf from "Baked." I mixed it by hand, and omitted the cream cheese spread. Served it for dessert with vanilla ice cream.
DOUBLE CHOCOLATE LOAF WITH PEANUT BUTTER CREAM CHEESE SPREAD

http://www.cookincanuck.com/2011/08/double-chocolate-loaf-with-peanut-butter-cream-cheese-spread-recipe/



There's nothing better than a good friend, except a good friend with CHOCOLATE.

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Nice Kerry

I make my own butter alot too using 35% cream. I know European butters are around 84% while here in Canada we are around 81%. Do you know what the % would be of home made butter?

Really? Most of the butters we can get here (Czech Republic = Central Europe) are 82%, including the imported ones. Maybe 1 in 8 is 83% and there's this elusive one that is delicious 85% (and I am really surprised it's actually a Czech one). Do you know any specific brands that are 84%?


Vlcatko

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Just got back from Paris, Elle et vire, president, and any regular table butter is minimum 82% and extra dry goes to 85% it is incredible

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Pumpkin pie (for people that don't like pumpkin pie).

I'm sure the traditional is a great dessert with lots of history, but it's stodgy and heavy and will always remain in pecan pie's shade.

Here's mine: pâte sucrée, a butternut squash crémeux and spiced golden syrup meringue. It's nice to grate some spices onto the meringue before torching it, it amplifies the aroma. I used tonka, cinnamon and nutmeg.

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nothing tops cinnamon rolls, except perhaps when you sneek in some toasted pecans.

Id take these any day.

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@jmacnaughton, that is some great piping :)

Made macarons this weekend for the first time, I followed the course on chefsteps which was great - it really explained the whole process well.

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Nice macarons, &roid.

This is from Philippe Conticini's book, "Sensations". It's a pâte sucrée base with a spiced fruit tagine and whipped crème fraîche with Pouligny goat's cheese (the recipe called for Valençay, but I couldn't find any).

Almost a cross between the cheese course and the dessert- the crême fraîche is unsweetened and the tagine uses only a little muscovado sugar, so it's really the tang of the tagine and the cheese that carry the tart, not the sweetness.

Tarte Pouligny above.jpg Tarte Pouligny tranche.jpg

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Love all the pics above! My latest creation was a flourless chocolate torte for my gluten-free friend's birthday! Amazing recipe from The Whimsical Bakehouse cookbook. Chocolate cake covered in a chocolate cream glaze and decorated with chocolate stars brushed with silver and edible star glitter.

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I love palmiers. These look really crispy and nice.

I made a large batch of David Lebovitz's chocolate chip cookies this weekend (the recipe from Ready for Dessert). I used Trader Joe's 72% chocolate. I think that I cut the pecans a little too small, but otherwise the cookies were quite nice.

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FrogPrincesse

nice mise

thanks

do you prefer TJ's 72 % over their SemiSweet chips?

never thought of useing the 72.


Edited by rotuts (log)

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FrogPrincesse

nice mise

thanks

do you prefer TJ's 72 % over their SemiSweet chips?

never thought of useing the 72.

Thanks rotuts.

The 72% is more versatile and I always keep a block in the pantry. I don't mind the extra workout needed to turn it into small chips, and it's fun to have a mix of larger and smaller pieces in the cookies. I think they melt at lower temperature as well, which is a bit messy but very nice.

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So I have been asked by a special client for gluten free cupcakes for her daughter's wedding in three months. Even though I am not an expert in gluten free baking, I think I made it happen with these red velvet cakes. My wife and kids did not even notice a difference.

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Lots of great posts from everyone. FrogPrincesse, you've made me want to try that cookie recipe now! I have yet to try anything from this book but I have a number of recipes already flagged with post-it notes. :-)

I've got a few more cookies. I'm very lazy about rolling cookie dough and decorating cookies, but this is the time of year for that, right? I'll be doing my xmas cookies in a few weeks and will definitely be doing my regular Gingerbread (I've been using the same recipe since '97 LOVE it). I made it at Halloween already, using some new cookie cutters from Williams-Sonoma...

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I also made some Crunchy Sugar Cookie Moustaches (that's not me, if anyone's wondering)...

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Some Chocolate Chip Cookies from the Miette cookbook. These have ground oatmeal and ground walnuts, which give them more of a crumbly texture and a great flavour. I definitely recommend them...

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Dark Chocolate Toffee Cookies. These also make use of ground oatmeal, which gives them great flavour and texture...

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Molasses Cookies made with fresh grated ginger...

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And finally, the Chocolate Oatmeal Cookies from Dorie Greenspan's Baking from My Home to Yours. I LOVE this book and can't believe it took me this long to try this recipe. There's so much chocolate in this cookie, it really is that dark...

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I'm gonna go bake something…

wanna come with?

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For my wife's birthday I decided to try my 2nd ever recipe from the Milk Bar Cookbook (first attempt was crack pie....really good). I love the book, and figured if I was successful with one of Tosi's layer cakes, I should have a good shot at making the majority of the recipes in the book. Other than my slightly smaller than called for quarter sheet pan causing a little bit of over-hang around the cake edges, I really didn't experience any hiccups. This Chocolate Malt Cake is insanely rich....with the small size (6 inches in diameter) one would think getting 8 or 10 servings out of it was unthinkable, but the cake is potent, you don't need much. The main things I did differently was use a double batch of the fudge sauce minus what was needed for the cake instead of making that sauce just for the cake and then a batch of the malted fudge sauce. I figured the additional chocolate couldn't hurt anything, and it would be easier to spread in the layers as well as top the cake if I used extra. I cut back on the amount of malted milk crumb between the layers in order to top it with the crumbs instead of the charred marshmallows....and I think that was a wise choice because the extra bit of salt and crunch adds a lot to the flavor. Oh, and instead of making the milk crumb recipe and then adding the additional white chocolate and Ovaltine for the malted crumbs, I just omitted the final addition of milk powder when making the crumbs and did Ovaltine/white chocolate for the finishing step.

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decadent cake, as it should be !

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