• 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

Everything looks great, but those chocolate coconut caramels have really caught my eye, they are stunning. The animal crackers look wonderful. I have that cookie-cutter set (from Williams Sonoma) and I made the cookies once. I don't remember which recipe, but it used nutmeg, not cinnamon, and it worked very well. I brought the cookies to a family function for the little ones, but the cookies got broken up during the flight. I was upset but no one else seemed to mind, the kids had fun matching the giraffe's head to the lion's body, etc. The cookies were good, I thought the nutmeg would be too overpowering but it wasn't. I have to try out those caramels.

 

Thanks cakewalk. :-)

 

I love these cutters, but I really want the Williams-Sonoma set too. It has a few different animals than what I've got – there's a tiger and a seal, right? I've just got the lion, elephant, zebra and giraffe. I've seen photos of a camel one too, but I've never seen the actual cutter anywhere.

 

And the Williams-Sonoma site has an animal crackers recipe – could that be the one you used? It's on my list of recipes to try out. It has both nutmeg and mace.

1 person likes this

I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

emmalish;  I got to  know if I want a cookie more dry and cracker like, I can dry them out in the oven on low heat and door  slightly open for 2 hours

1 person likes this

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

Thanks cakewalk. :-)

 

I love these cutters, but I really want the Williams-Sonoma set too. It has a few different animals than what I've got – there's a tiger and a seal, right? I've just got the lion, elephant, zebra and giraffe. I've seen photos of a camel one too, but I've never seen the actual cutter anywhere.

 

And the Williams-Sonoma site has an animal crackers recipe – could that be the one you used? It's on my list of recipes to try out. It has both nutmeg and mace.

Yes, the seal is balancing a ball on the tip of its nose. Which breaks off, and you can put it on the elephant's trunk! My set has an elephant, tiger, giraffe, seal, and lion. I've never seen the camel either, it might be from an old set that was discontinued, I think they change animals every so often. I don't think I used the W-S recipe, I remember finding something else on-line that was similar, but for some reason I liked it better. I should have saved a copy of the recipe in the box with the cutters, but of course I didn't.

1 person likes this

Share this post


Link to post
Share on other sites

Yes, the seal is balancing a ball on the tip of its nose. Which breaks off, and you can put it on the elephant's trunk! My set has an elephant, tiger, giraffe, seal, and lion.

 

So. So. Jealous.


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

I might have misled you here -- the ball doesn't break off as part of the cookie cutter. I meant that after you bake the cookies, the ball will usually break off (like the giraffe's neck) and then you can just use your imagination. :cool:

1 person likes this

Share this post


Link to post
Share on other sites

simple apricot cake

Foto (14).JPG

5 people like this

Share this post


Link to post
Share on other sites

I might have misled you here -- the ball doesn't break off as part of the cookie cutter. I meant that after you bake the cookies, the ball will usually break off (like the giraffe's neck) and then you can just use your imagination. :cool:

 

No, that's what I thought you meant. Still jealous.  :wink:


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

simple apricot cake

Nina, could you please share your recipe? And do you think it will work with cherries?

Share this post


Link to post
Share on other sites

DianaM,it works with any kind of fruits:

for a baking tray, abt 20x25 cm

begin with mixing 4 eggwhites with 42 g sugar until stiff, set aside

mix 90g soft, unsalted butter with 42 g of icing sugar, some lemon zest, some vanillasugar and a pinch of salt until fluffy. add 4 egg yolks, one by one and combine into the batter. fold in the eggwhites so that you don't have any "nests" sift 90 g all purpose flower with a pinch of baking powder on top and carefully incorporate. put into the greased tray, fruits on top.sprinkle with almond flakes and bake for 45 min at 180°C.

3 people like this

Share this post


Link to post
Share on other sites

20140704_143446_zps9732e70c.jpg

 

Chocolate cookie  triceratops  3D!

6 people like this

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

lot of talent on the above.

 

Is that a one-eyed green cake w horns, BTW CP ?

Share this post


Link to post
Share on other sites

Yes, that is my big brothers birthday cake.   Everything is edible even the horns.   He has birthday right after Halloween and  even if we dont celebrate it as Americans do, some stores carry spooky candy and there is where I got the eye from. It is  sponge cake with lemon curd filling and covered in  licorice  frosting.

2 people like this

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

Today I made a Yogurt and almond cake, normally I make it  half size due to the fact we cant eat that much  cake and  the room in the freezer is at a premium.  But today I made full size, which gave me one 4 serving cake ( that is what the tin says) and  then 10 fairy cakes.

 

My husband  begged me for iced and filled  fairy cakes so I made one each for Sunday coffee/ tea .

 

 

20140706_142938_zps0aa7865f.jpg

The outside, a  big juicy Hanoi strawberries 

 

20140706_143132_zps72789d2d.jpg

 

And inside lovely  buttermilk butter cream.  YUM.

 

20140706_173011_zps6310ddf3.jpg

 

One half of the four serving cake became  dessert for after dinner and the other half went into my freezer.  The plate it is on, is one of these small plates I have for my  dinner set, so it is a small cake. I filled it with strawberries and  smothered in  yogurt and whipped cream topping and added a few big hanoi strawberries on top.  We still have a piece of cake left in the fridge.

4 people like this

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

Since the last time I posted, I've made these peanut butter butterscotch chip cookies. I wasn't sure what this flavour combination would be like, but it really works. Some of the butterscotch chips are melted and mixed in with the cookie dough. The result is a soft, tender cookie that's almost creamy.

 

peanut-butter-butterscotch-eG-8502.jpg

 

 

And then I made these lime meltaways (spellcheck keeps trying to change that to "beltways"). I looooooove lime. And these are really flavourful tiny cookies you can just pop in your mouth. I could've eaten them all myself.

 

lime-meltaways-eG-8725.jpg

3 people like this

I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

Emmalish, could  you check if the  peanut butter chips contains milk? I am pondering to buy some but at the price of 10 dollar per bag and no chance of reading the ingredients before I buy it, I would want to know, because it is a bit expensive.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

Emmalish, could  you check if the  peanut butter chips contains milk? I am pondering to buy some but at the price of 10 dollar per bag and no chance of reading the ingredients before I buy it, I would want to know, because it is a bit expensive.

 

Hey CatPoet, I'm not at home right now, but a quick google brought up the ingredients on their website (link here). 


I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

Emmalish: Thanks and argh, they contain whey so a no go.

 

Nakji.  Yes  Hanoi is  type of  Strawberry, when grown commercially they are not that sweet and look pretty but when  you buy them organic they are lovely and sweet and not that perfect.   The season for Hanoi is soon over and I got another variety  and I cant remember the name, I will ask on Saturday because these just explode with sweetness, strawberry flavour and  juice in your moth.

 

I am picky with my strawberries, I dont want the perfect low flavoured pretty cone strawberries with whole in the middle.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

nakji:  do you have a ref. to the PBS blueberry cake ?   looks terrific.

Share this post


Link to post
Share on other sites

Rotuts, I found it on Pinterest, oddly enough. Here you go: http://www.pbs.org/food/fresh-tastes/blueberry-bread/

Catpoet, I know the sort of strawberry you mean, with holes in the middles. Those are the kind I get in China. We have local strawberries coming in now, and there is no substitute.

Share this post


Link to post
Share on other sites

I spotted these beautiful plums at the store:

 

2014-07-10%2014.16.58.jpg

 

I thought I'd stew them, then I thought I'd use the microwave, but in the end I baked them in the oven.

 

- some prunes (1 for every two plums, IIRC)

- some small dried figs

- a handful of raisins

- a glass of orange juice

- a tablespoon of that Colintreau again

 

- these soaked overnight, covered, in the fridge, then infused vanilla, 3 drops of orange oil and 4 of lemon oil stirred in.  The plums cut around on the midline, just to split the skins; sliced almonds and bashed up cashews toasted for 5 mins in a 200C oven.  I was going to stir in the nuts, but in an unfocussed moment I'd already poured the soaked fruit over the fresh.  So the nuts sprinkled on top, (a few dabs of butter) and a baking temp of 170C to avoid burning them.  30 minutes did a nice job.  Ready for the oven:

 

2014-07-10%2014.35.22.jpg

 

and baked and cooled to room temp:

 

2014-07-10%2018.18.14.jpg

 

No sugar added at all:  the dried figs have a great caramel flavour, and with the other dried fruit are just right against the tartness of the plums.

7 people like this

QUIET!  People are trying to pontificate.

Share this post


Link to post
Share on other sites

And I just finished baking some 'Fig Oaties'.

 

I planned (some time ago) to make these to use up some of the little desiccated figs I used with the plums, above.  It became obvious these weren't what the Oaties recipe has in mind:  I picked up some that looked more like it, only to notice later that I'd bought glace figs.  I used them anyway:  otherwise ingredients per the recipe, but cut down to 175g of sugar, and i omitted the cinnamon and the garnish (didn't have enough figs).

 

2014-07-10%2022.58.38.jpg

 

2014-07-10%2022.58.56.jpg

 

These are good!  I think I'll give 'em my official seal of approval.


Edited by Blether (log)
4 people like this

QUIET!  People are trying to pontificate.

Share this post


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

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.