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

[emmalish]

Today I made chocolate covered caramels and chocolate caramel peanut clusters.

And...It looks like I posted this under the wrong category.

Psshhaw. They're sweet and you made them, right? They totally belong!

[pquinene]

I made French macarons using almond flour. The filling is simply a not-so-sweet velvet cake frosting (cream cheese, butter, a bit powdered sugar and a splash of vanilla extract). I was testing the how well the freeze-dried strawberries would do in the oven; they added a slight tang but darkened too much. Next time, I'll just paint a bit of melted, white Crisco on the baked and cooled macarons then sprinkle on the freeze-dried berries.

[RWood]

Ugh, such a crazy weekend. Summer is here.

Here are two of the three wedding cakes from this past weekend. Still waiting to get the last photo.

[Darienne]

Lovely cakes. Beautiful.

[DesertCulinary]

Browned Butter Cupcakes with Salted Caramel Buttercream.

[Panaderia Canadiense]

Tiramisu Napolitano.

[Darienne]

PanaCana, words fail me. Exquisite.

[annabelle]

That's beautiful, PanaCana!

[Jmahl]

Fig Tart - made with figs from our Texas fig tree.

[rotuts]

Panaderia Canadiense

trying to make sense of the stunning pattern: is that chocolate on top of white stuff?

[Panaderia Canadiense]

Rotuts

It's cocoa powder dusted over surface-set mascarpone cream and amaretto icing. I cut my own stencils.

[CFG25]

Hi all! This is my first post in eGullet. I joined at the urging of RobertM A couple of weeks ago was my fiance's birthday and he absolutely loves anything Red Velvet. I decided to try something new and made this Red Velvet Cheesecake! It was my first cheesecake I've ever made and it was a huge hit with the family! I can't wait to try out other cheesecake recipes!

[RobertM]

CFG25, that's lovely, I bet it tasted as good as it looks...

Welcome to eGullet!

[Kerry Beal]

Welcome CFG25 - a very nice looking first post.

[Panaderia Canadiense]

CFG25 - that looks delicious! Is that a baked cheesecake, or a refrigerator style? And what, pray tell, is red velvet? It intrigues me greatly - this is the first time I've ever seen anything like it.

[IAte]

CFG25 I'm new here, too!
Your cheesecake looks amazing! Will you share your recipe?

[CFG25]

Thank you everyone!! Panaderia Canadiense - It is a baked cheesecake. Red Velvet while I don't have a great definition - to me it is like a light chocolate flavored cake dyed red using food coloring or in the old days they actually used beetroots. IAte - this is the recipe I used from Baked by Rachel I obviously made it into 1 cheesecake instead of several mini ones and I also added the mini chocolate chips as the garnish. http://www.bakedbyrachel.com/2013/01/mini-red-velvet-cheesecakes/

[IAte]

Thanks, CFG25!!

[FrogPrincesse]

Chocolate pound cake from Williams-Sonoma's Complete Entertaining Cookbook. I had this recipe bookmarked for the longest time. My daughter LOVES chocolate so I made this for her. I was a little skeptical of the recipe (which uses a surprisingly low amount of chocolate/cocoa powder) but it's actually very good and moist.

I did not have sour cream on hand and substituted 1/3 crème fraîche and 2/3 Greek yoghurt.

The chocolate was Trader Joe's 72% dark; the cocoa powder was 1/2 TJ's, 1/2 Scharffen Berger.

[curls]

Marble Bundt cake

[FrogPrincesse]

Very cool pattern on your bundt cake, curls. What kind of bundt cake mold do you use?

[curls]

Very cool pattern on your bundt cake, curls. What kind of bundt cake mold do you use?

Thank you FrogPrincesse. That is the latest bundt cake mold from NordicWare. I picked it up from their factory store when I was in the area for a wedding. The pattern is called "Jubilee."

I also had a chance to visit Robyn and Deidre from St. Croix Chocolate Company; they are wonderful people with delicious and beautiful chocolates! Will upload pictures of some of their chocolates soon.

[Carole Grogloth Hawaii]

Curls,

Your cake is a show stopper, and will keep people guessing on how you made such a gorgeous pattern. Thanks for sharing your picture and the secret.

Carole Grogloth Hawaii

[Kim Shook]

^{I am just in awe here. The quality of the cooking on this thread is just incredible.}

^{Elise – the texture of that chocolate pound cake looks perfect.}

^{Curls – I love your bundt pan, too!}

^{I made some Double Chocolate Cherry cookies this weekend to take to a dinner at our friends house:}

^{They were kind of unusual and very good. The ‘double’ part was cocoa and chocolate chips. Another ingredient was oatmeal, which I’ve never used in a chocolate cooky. Instead of chips, I chunked up some dark chocolate. They were pretty intensely chocolate flavored and nicely chewy. To me, they needed more dried cherries, though.}

[heidih]

Kim - I played around with chocolate cherry cookies a few years ago and crossed them off the Christmas giving list- just not special enough. I like the oatmeal inclusion and I picked up some dried tart Montmorency cherries that have a deep cherry flavor along with a sour punch. Can you share the recipe? I may need to try again.