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


Chris Hennes

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I had to use up a couple of cans of coconut milk and solid pack pumpkin which are necessary for making buchi buchi -- Guam's version of fried pumpkin turnover. I ran out of filling so I opted to use whatever I had on hand -- cream cheese with jam, and ricotta cheese with ham-egg-and-cheddar. I don't know how the cream cheese and ricotta will hold up in the fryer, but I guess I'll see whenever I cook them -- maybe today. The fried pumpkin turnover picture is from a previous batch:

Guam buchi buchi

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Miscellaneous pies -- jam and cream cheese

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Ricotta with ham, cheddar cheese, and eggs

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Edited by pquinene (log)
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Ruth – I love the sharp edges on your Christmas cookies (post #391). Do you share the recipe?

Patrick – your desserts are gorgeous! How in the world did you pipe that chocolate cream pie?

Lovely work, y’all!

BBC mini eclairs/cream puffs for a friend’s tea:

Vanilla bean custard and a 10x glaze.

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Inside:

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These were absolutely delicious, but the eclairs were just too small to fill with custard, so I’ll make only cream puffs from now on.

Jessica’s family birthday celebration – Happy 30th!!! She requested cheesecake:

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Served with caramel apple and blueberry lemon toppings.

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My son kept asking me to make walnut sandies. After breakfast this morning, I had a couple of them, and remembered why they are so dangerous to have in the house -- it was hard to stop at just a few.

Walnut sandies

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Edited by pquinene (log)
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Mmm, eclairs! Haven't had one in ages, but I would love one now. Or ten. :)

Passion fruit curd and vanilla bean swiss meringue-filled macs.

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They are so perfect!

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Carrot cake. Half will go to my daughter and family and the other half to my son's home. Since nobody cares for icing it is easy-peasy.

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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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Posted 30 January 2014 - 04:15 PM

Ruth – I love the sharp edges on your Christmas cookies (post #391). Do you share the recipe?

Kim - the credit for this wonderful shortbread cookie goes to King Arthur Flour. It is their "holiday cutout cookie" recipe that can be found on their site. I just used it to make valentines day cookies and it is a winner every time.

Love all your baking pics! :-)

Ruth

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Oh, and if you've got Spanish set as an alternate language in your browser, it will autocorrect Ocoa to Ochoa (the latter is a last name.)

Those are beautiful, Alleguede! I may steal some of your decoration ideas for the upcoming Valentine's cheesecake orgy that is my baking life...

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

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

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