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

[merstar]

I made my favorite deep dark Devil's Food Cake, filled and frosted with a chocolate ganache. Adapted from Chocolatier Magazine.

[pjm333]

Apple Tarte Tatin

[rotuts]

KS:

does this pan open from the side?

see the lower L

cant make sense of this.

[Kim Shook]

No, it doesn't. And I can't make any sense of it, either.

[rotuts]

got it: a bright light is reflecting off the L lower side making it look white.

[emmalish]

got it: a bright light is reflecting off the L lower side making it look white.

...but there's a shadow? What's the shadow from? I'm very confused...

[emmalish]

got it: a bright light is reflecting off the L lower side making it look white.

...but there's a shadow? What's the shadow from? I'm very confused...

Wait... I see it too. That shadow edge is actually the top edge of the pan, and the white area is the front side of the pan. Aha! (sorry for 2 posts in a row but I waited too long and couldn't edit my previous one)

[FrogPrincesse]

I got a very large butternut squash in my CSA so I made David Lebovitz's butternut squash pie. I used a 10-inch pan this time and ended up with just a small excess of filling.

[merstar]

I made this for the upteenth time with some tweaks. My favorite coffee cake!

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

http://www.food.com/recipe/streusel-topped-triple-berry-coffee-cake-47953

[Baselerd]

I recently made a plated dessert, kind of inspired by the Ben'n'Jerries Chunky Monkey flavor:

-Banana ice cream

-Soft chocolate dome (milk + sugar + agar + dark chocolate)

-Walnut brown butter powder (finely chopped toasted walnuts, brown butter, walnut oil, n-zorbit maltodextrin, powdered sugar, salt)

-Whipped vanilla creme fraiche

-Puffed pastry

Edited October 24, 2013 by Baselerd (log)

[pjm333]

Caramel Chocolate Tarts !

[pjm333]

Lemon Mousse Cake !

[Kerry Beal]

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!

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.

[RobertM]

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

[Tri2Cook]

Looks good Kerry. And I agree, the best present for someone turning 95 is whatever they damn-well want! 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...

[dhardy123]

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?

[Kerry Beal]

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.

[merstar]

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/

[ChrisTaylor]

Shit picture but

Christmas puddings 2013. Just enough flour, bread crumbs and eggs to give the booze and fruit some structural integrity.

[Vlcatko]

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%?

[Alleguede]

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

[jmacnaughtan]

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.

[Shelby]

People at work requested cinnamon rolls. I made a big batch. Gave most to work. Froze one pan for us.

[rotuts]

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

Id take these any day.

[&roid]

@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.