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Anna N

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

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they look delicious!

in other, unrelated news, I'm all of a sudden hungry for some reason.

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Stack of books wedding cake from today.  I think the couple are teachers.

 

bookcake.JPG

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What oven temperature should these beauties be baked at.?  Anxious to try them and thanks for sharing.

Yikes!  I somehow missed putting the temperature in!  Thanks so much.  I correct the recipe, but it's 350 degrees!

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Stack of books wedding cake from today.  I think the couple are teachers.

That is really nice.

 

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That is really nice.

 

Thanks, I'm glad it's over. Hectic week, got sick.  But, it all came together.

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Trying a new recipe today for The Imploding Honey Custard Cake.  

 

I seem to have over baked it a bit - it doesn't have the oozy interior it should - I think 2 minutes less would have worked.  It's not sweet at all - and it's a bit dry the way it is - so I think a bit of fruit coulis on it would make the difference.

 

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That sounds pretty tasty Kerry. Is the honey flavor forward enough to be obvious?

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DSC_4970_zps16b35db2.jpg

 

10177242_633298200086774_893702414876949

 

'Orange caramel' entremet. The layers are: Almond sponge base, topped with roasted pistachio nut and caramelised puffed rice in hazelnut praline, surrounded by orange mousse with a caramel creme brulee layer, covered with a dark chocolate glaze.

 

Delicious!

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A fraisier to enjoy after the Easter meal.

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It is - but not so sweet as to be cloying.  

Gonna have to try it.

 

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Made banana cookies from Martha Stewart's website http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies

My son loved them. I didn't use any nuts and added some caramelized white chocolate. For my taste, I'd lower sugar a bit, pulse the oatmeal, add walnuts and dark chocolate chunks. And bake just 6 at the time freezing the rest.

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I made these again. This time I used the pressured cooked bananas from chefsteps (drained, mine didn't hold their shape, taste very good anyway) and added toasted walnuts and chocolate chips

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Very different. Banana flavor less pronounced, less like cake more crunch. I prefer them.

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I made these again. This time I used the pressured cooked bananas from chefsteps (drained, mine didn't hold their shape, taste very good anyway) and added toasted walnuts and chocolate chips

Very different. Banana flavor less pronounced, less like cake more crunch. I prefer them.

 

Franci, they look delicious!

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First fraisier of the season.  This one contains rhubarb as well.

 

Fraisier rhubarbe.jpg

 

Muscat-soaked génoise

Rhubarb cream

Gariguette strawberries

Roasted rhubarb stripes

 

Use very ripe strawberries and you get a fantastic result.  I'll post the recipe later.

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Made this one up:  Roasted Rhubarb tart with Ginger Pastry Cream.  It was delicious!   I roasted a mix of red and green stalks from the garden (per Dorie Greenspan only I used less sugar).  Steeped milk with a lot of fresh chopped ginger, then used in pastry cream. 

 

IMG_1008.JPG

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Flourless chocolate cake from Elizabeth David. Not sure what possessed me. I don't "do" cakes but there it is and quite tasty too.

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At work I make these cakes all the time, the first one is a Chocolate mocha cake:

mocha cake 2.jpg

 

This cake is our Chocolate ridiculous Cake: Chocolate cake, Rich chocolate pudding filling, Chocolate buttercream, Chocolate Ganache Glaze.

 

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Unplanned banana bread. I was about to freeze the ripened bananas. I checked the fridge and the sour cream was approaching its best before date. I had not yet put away the butter from another project so it seemed the universe was pushing me to bake banana bread. Sometimes it's wise to obey.

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