Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Anna N

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

Recommended Posts

[Moderator note: The original Your Daily Sweets: What are you making and Baking? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Your Daily Sweets: What are you making and baking? (2012–2014)]

 

 

 

 

image.jpg

Yet another command performance. A pan of brownies for my granddaughter's high-school book club meeting. There is nothing at all to recommend these as healthy. They are from the Tartine Bakery book and have 1 lb of high quality Belgium dark chocolate in them. They taste better than the muffins. (I suspect a conspiracy to try to turn me into a baker.)


Edited by Mjx Host note added. (log)
  • Like 4

Share this post


Link to post
Share on other sites

emmalish – Mr. Kim took some of those chocolate snaps to his office and they evaporated!  Gone almost before he hit send on the notice!

 

Anna – gorgeous crackly crust on those brownies!  Brownies are my favorite dessert.

 

New recipe try out today – Chocolate-Coconut Pound Cake:

med_gallery_3331_119_159977.jpg

 

Slice:

med_gallery_3331_119_20947.jpg

An absolutely beautiful and delicious cake.  The crumb is perfect.  Hard to believe that something this rich has only cocoa in it and no melted chocolate.  We just got home from a dinner of dim sum and dessert at Sweet Frog and I just finished a slice of cake.

  • Like 7

Share this post


Link to post
Share on other sites

emmalish – Mr. Kim took some of those chocolate snaps to his office and they evaporated!  Gone almost before he hit send on the notice!

 

Kim, I'm so glad to hear they were a success! Did you slice them about 1/4" to get them snappy? I'm going to have to try them again one day.

 

As for that chocolate-coconut pound cake – any chance you can share that recipe?  :wub:

Share this post


Link to post
Share on other sites

These are similar to the Grancereale Italian cookies. I love them, very different then American cookies, not so sweet and crunchy, with rolled oates, corn flour, whole wheat flour, nuts and raisins.

 

image.jpg


Edited by Franci (log)
  • Like 4

Share this post


Link to post
Share on other sites

New recipe try out today – Chocolate-Coconut Pound Cake:

med_gallery_3331_119_159977.jpg

 

 

An absolutely beautiful and delicious cake.  The crumb is perfect.  Hard to believe that something this rich has only cocoa in it and no melted chocolate. 

 

Where can the recipe for this cake be found?

 

Never mind ... I found it.


Edited by Shel_B (log)

Share this post


Link to post
Share on other sites

Kim, I'm so glad to hear they were a success! Did you slice them about 1/4" to get them snappy? I'm going to have to try them again one day.

 

As for that chocolate-coconut pound cake – any chance you can share that recipe?  :wub:

I did slice them 1/4" and they were pretty snappy.  I think just a touch under 1/4" would be perfect and since I've decided to make them for that meeting in May, I'll have a chance to test them out.  Also - they froze beautifully!

 

Here's the recipe for the pound cake: http://www.recipecircus.com/recipes/Kimberlyn/CAKESandPIES/Chocolate-Coconut_Pound_Cake.html

  • Like 3

Share this post


Link to post
Share on other sites

emmalish - snaps for pound cake - good trade for me! :smile:

 

Blueberry Breakfast Cake for Mr. Kim to take to work today:

med_gallery_3331_119_106509.jpg

 

med_gallery_3331_119_19539.jpg

Scarfed up in minutes.  He was barely able to save me a piece.  I love cooking for those folks!

  • Like 9

Share this post


Link to post
Share on other sites

Kim, your breakfast cake looks delicious and might suit my "baking for meetings project". Can you share the recipe?

image.jpg

Honey Almond Squares from David Lebovitz. I used the last of a jar of raw Manitoulin Island honey. OMG these are SO good.

  • Like 10

Share this post


Link to post
Share on other sites

"""  unflavoured olive oil  """

 

I assume you mean EVOO, not that 'lite' stuff  

 

:huh:

 

sooooo  no cinnamon ?

Share this post


Link to post
Share on other sites

"""  unflavoured olive oil  """

 

I assume you mean EVOO, not that 'lite' stuff  

 

:huh:

 

sooooo  no cinnamon ?

Yes, Extra virgin olive oil. Half have cinnamon, half don't. After much thought and analysis we concluded that the olive oil used for the first batch was indeed a garlic-flavoured oil. In my defense the ingredients were supplied and I DID NOT SMELL THE GARLIC.

Share this post


Link to post
Share on other sites

I made a coconut cake yesterday.  It was a success, but I need to tweak the presentation.

 

Coconut cake.jpg

 

This is not a "hit you over the head with massive flavours" cake- it's quite delicate.  Perfect at the end of a rich meal.

 

Coconut cake interior.jpg

 

If anybody wants the recipe, I can post it on RecipeGullet.

  • Like 7

Share this post


Link to post
Share on other sites

Wow yes please! That coconut cake looks amazing!


Edited by demiglace (log)

Share this post


Link to post
Share on other sites

I made a coconut cake yesterday.  It was a success, but I need to tweak the presentation.

 

If anybody wants the recipe, I can post it on RecipeGullet.

Yes, please post! Not having your skill, I doubt I'll be able to replicate the look of your cake, but at least I would like to try.

Share this post


Link to post
Share on other sites

image.jpg

Kim,

I was inspired by your coconut chocolate pound cake so made these four minis. Dividing up the batter was obviously challenging as one is much more mini than the others.

  • Like 2

Share this post


Link to post
Share on other sites

I made a coconut cake yesterday.  It was a success, but I need to tweak the presentation.

 

attachicon.gifCoconut cake.jpg

 

This is not a "hit you over the head with massive flavours" cake- it's quite delicate.  Perfect at the end of a rich meal.

 

attachicon.gifCoconut cake interior.jpg

 

If anybody wants the recipe, I can post it on RecipeGullet.

I quite like the look of it now - but I'm going to attach a link to the way a coconut (with other stuff) cake was decorated in Belgium at a class - maybe you can steal some ideas from it for your presentation.

 

Here.

Share this post


Link to post
Share on other sites

I quite like the look of it now - but I'm going to attach a link to the way a coconut (with other stuff) cake was decorated in Belgium at a class - maybe you can steal some ideas from it for your presentation.

 

Here.

That's a nice looking entremet.  I might have to steal that chocolate half-coconut, the effect is really nice.

  • Like 1

Share this post


Link to post
Share on other sites

not to be a pest, AnnaN, but do you have a digital scale ?

 

works 'good' for those Apps.

 

tare the total batter, do some long division, and take out 1/4.  ....

 

just saying ....

 

clicking finger imporving ...

Share this post


Link to post
Share on other sites

not to be a pest, AnnaN, but do you have a digital scale ?

 

works 'good' for those Apps.

 

tare the total batter, do some long division, and take out 1/4.  ....

 

just saying ....

 

clicking finger imporving ...

Couldn't live without my scale! Converted all the volume measurements before I even started baking! However, I did not weigh the batter which would have required that I also knew the empty weight of the bowl. There is only so far I'm willing to go.

  • Like 1

Share this post


Link to post
Share on other sites

there is a button on most scales that 'tare'  meaning you put the bowl on and then push a button that that weight is taken into account

 

and you are back at Zero.  you then go from there. 

 

is your scale and 'Antique'  ?

 

:wink:

Share this post


Link to post
Share on other sites

there is a button on most scales that 'tare'  meaning you put the bowl on and then push a button that that weight is taken into account

 

and you are back at Zero.  you then go from there. 

 

is your scale and 'Antique'  ?

 

:wink:

It's me that meets that definition! As I said....perfection must never get in the way of production!

Share this post


Link to post
Share on other sites

soooooooo  no 'tare'

 

Update.

 

go  back and think on those 4 loafs.

 

Update.

 

Tare.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×