• 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)

574 posts in this topic

[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)
4 people like this

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

My 2004 eG Blog

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.

7 people like this

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:


I'm gonna go bake something…

wanna come with?

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)

 ... Shel


 

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

3 people like this

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!

9 people like this

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.

10 people like this

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

My 2004 eG Blog

Share this post


Link to post
Share on other sites

image.jpg

These are a re-make of these:

http://forums.egullet.org/topic/143987-your-daily-sweets-what-are-you-making-and-baking-2012–2014/?p=1958766

using unflavoured olive oil. Do avoid garlic flavoured olive oil in blueberry muffuns!

1 person likes this

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

My 2004 eG Blog

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.


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

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Kudos Your Way  AnnaN !

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.

7 people like this

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.

2 people like this

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

My 2004 eG Blog

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.

1 person likes this

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

Just put the recipe for the Coconut Cake on RecipeGullet.  I'd be interested to hear if anybody tries making it.

2 people like this

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.

1 person likes this

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

My 2004 eG Blog

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!


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

My 2004 eG Blog

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
      Afternoon tea with finger biscuits.
       
      With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.

      Ingredients (for 4 people)
      400g of natural yoghurt
      200g of finger biscuit
      200g of raspberries
      2 teaspoons of caster sugar

      Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
       
       

    • By Kasia
      Small stracciatella cheesecake with fruit.
       
      Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

      Ingredients (17cm cake tin)
      100g of oatcakes
      50g of butter
      250g of mascarpone cheese
      200g of 30% sweet cream
      100g of white chocolate
      100g of dark chocolate
      fruit for decoration

      Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.

      Enjoy your meal!
       
       

    • By Kasia
      Cheesecake muffins
       
      Ingredients (6 muffins)
      1 lemon jelly
      10 big strawberries
      200g of vanilla fromage frais
      grated skin from half a lemon

      Dissolve the jelly in 250ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.

      Enjoy your meal!

    • By MelissaH
      I was catching up on my blog reading, and hit a post about icebox cakes. I've only ever made one icebox cake in my life, and it was delicious, using the classic chocolate wafers and whipped cream but flavored with Red Bird peppermint puffs. (I got the recipe from an article about the company that makes the candy.) Anyway, while the blog post itself was interesting, the first comment (at least as I currently see it) caught my attention, because it described a Mexican icebox cake that looked very different to me because it didn't use whipped cream. The commenter called this icebox cake a carlota de limón, and described it as being made from maria cookies, lime juice, and sweetened condensed milk. I adore limes!
       
      So...I can find recipes on line, but has anyone made this cake before? Do you have a tried-and-true recipe that you'd be willing to share? Please?
       
      Thanks!
    • By Kasia
      As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea.

      The idea for this cake comes from www.moniamieszaigotuje.blogspot.com.

      Ingredients:
      dough
      0.5 kg of flour
      1 teaspoon of baking powder
      200g of sugar
      200g of butter
      1 egg
      1 egg yolk
      3 tablespoons of cream
      blancmange
      2 packets of powdered blancmange
      0.75 ml of milk
      3 tablespoons of sugar
      additional ingredients
      strawberries

      Heat the oven up to 180 degrees C.
      Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.