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Chris Hennes

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

572 posts in this topic

Aloha DianaM,

Those are the happiest gingerbread men I have ever seen. Yum!

Carole Grogloth, Hawaii


Carole Grogloth Molokai Hawaii

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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.”

– From Fox TV’s “Family Guy”

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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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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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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!)

Cake1.jpg

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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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1509970_10151894765598207_1047251348_n.j

These are some of my candies I made for Christmas. I got a new candy mold from Nordic ware and I love it. The candies come out so easily.


Edited by grammacake12 (log)
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Stressed spelled backwards is DESSERTS!!

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eggnog truffles

1486751_10151884299628207_1075006535_n.j1545108_10151894765338207_1406810781_n.j

these are my lemon creams

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Stressed spelled backwards is DESSERTS!!

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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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155961_10151186604828207_1010138904_n.jp156934_10151186605243207_686466429_n.jpg

here is a cake we made for a Music city fundraiser, It is a replica of downtown Nashville.

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Stressed spelled backwards is DESSERTS!!

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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.

chocolate-ginger-cookies-6474.jpg

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.

peppermint-marshmallows-6615.jpg

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.

spiced-cardamom-cookies-6574.jpg

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.

lemon-shortbread-6686.jpg

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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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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Ruth, those look lovely. I never bake bread because I don't eat a lot of it, but every time I see something like this, I reeeeeally want to make some.

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I'm gonna go bake something…

wanna come with?

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Chocolate Cream Pie !

This is a gorgeous rendition of a pie!!!

Today I made a couple of couronne des rois then a galette (thanks FrogPrincess!), tomorrow I'll bake 3 more

attachicon.gifimage.jpg

attachicon.gifimage.jpg

WOW! Both are beautiful and I'd love me some pithivier!!!

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.

attachicon.gifchocolate-ginger-cookies-6474.jpg

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.

attachicon.gifpeppermint-marshmallows-6615.jpg

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.

attachicon.gifspiced-cardamom-cookies-6574.jpg

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.

attachicon.giflemon-shortbread-6686.jpg

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.

attachicon.gifgingerbread-caramels-6665.jpg

Your assortment of goodies are so pretty. I'd love to bake at least once a week too...

Passion Fruit Tart !

I would love a serving of this!

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1560382_428935430567670_1007998775_n.jpg

1451960_428935457234334_1405157441_n.jpg

Chocolate berry tart :)

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keychris, the chocolate berry tart has me breathing heavy! My Gawd, that's beautiful!


"Commit random acts of senseless kindness"

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Just bought a new stand mixer, and I'm putting it through its paces with brioche dough. Works pretty well, makes good dough that even my crappy miniature oven can't screw up.

A classic, the brioche Nanterre:

Brioche Nanterre.jpg

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A classic, the brioche Nanterre:

Gorgeous. Once again, seeing photos like this makes me want to bake bread. :-)

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I'm gonna go bake something…

wanna come with?

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A few things I made recently: a cake for my friends' twins for their birthday, some coffee macarons and a cake for my son's baptism.

image.jpg

image.jpg

image.jpg

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Nice work, DianaM. What's the decoration on top of the baptism cake?

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Thanks! The deco on top is tempered white chocolate. I used a parchment cone to pour it over ice cubes in a bowl. When the choc was set, I brushed on it some luster dust, same as I used on the dragés.

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