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 a free account.

Anna N

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

Recommended Posts

20140628_143604_zps5db658c7.jpg

I made two jars of  Cloudberry jam.   I had a kilo of cloudberries in the freezer so I took half and made jam for my daughters breakfast.

 

20140628_140224_zpsa7d13d86.jpg

 

My daughter and I made a tray of rainy day biscuits.  I have cookie dough frozen for just such days. Seams to be many this summer, it is cold and rainy down here,

  • Like 4

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

I have to maintain 6 ice cream flavors plus a sorbet for our sampler we offer. In the summer, that's a lot.  So, there's been a break in wedding cakes for the next couple of weeks, and I've started stocking up.  These are a few of the flavors I've been making:

 

Chocolate Fudge Brownie

Cherry Almond Chip

Kahlua Espresso

Blueberry

Nutella Hazelnut

Fennel

Apricot Sorbet

 

And more in progress  :biggrin:  

'

 

Have your ever had sweet saffron ice cream or gingerbread ice cream?  That used to be   my two favorite ones when I could eat  normal ice cream.  Oh that right Glögg used be good too, it is a  mulled wine ice cream.

  • Like 1

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

I like the look of your galette better than the one I made today. I followed The first recipe but I didn't have enough rhubarb, so I used 380 g rhubarb and a 340?g of frozen raspberries (unthawed). Maybe rhubarb is not as moist and 2 tablespoons flours to add to the filling are sufficient but for juicier fruit I think the directions of the messy bakers are safer. 1/4 cup flour, plus tapioca...I had a big leak.

I couldn't taste at all the amaretti powder at the bottom. It was not bad and the crust was not soggy in the end but the cranberries galette that I linked before, cannot compare to this...love that one

Franci, I think yours looks very good, the rhubarb cut lengthwise like that looks very nice. And yes, I agree about the flours - 2 T of flour does not seem like enough. But I used less than the messy baker, so I was somewhere in the middle. I think I used the 1/4 flour but only 1 T cornstarch (had no tapioca).

Ann_T wow that first pie looks amazing!

Share this post


Link to post
Share on other sites

The dough rolled out beautifully, and soon I had the galette assembled, using a combination of nectarines and peaches. (If I've missed this point, I apologize: is it a good idea to put something like an egg wash down first, to seal the dough? I did so with beaten egg whites, before the fruit went on.)

The galette received enthusiastic praise, and the sincerest compliment of not having much left. The accompaniment was nectarine/amaretto ice cream (today's other project), whipped cream, both or neither, depending on the eater's preference.

I was quite proud of the whole thing, until I went back up and looked at photos of galettes from the pros in the last 2 pages. It's only partly the quality of the photos; I can see that the pastry wasn't as flaky. But it was a hit, and a lot of fun, and I figure that's what counts - at least as a starting point - for this amateur.

Smithy, I'd gladly have a slice of your peach galette, looks delicious. Did you try a bit a bit of almond extract in the fruit mixture? It makes any stone fruit pie sing, imo.

Until the pros have a chance to answer, I can share my experience. I do not use egg wash beneath the fruit, but I do use almond flour, just sprinkle a handful onto the rolled out crust, mostly for stone fruit, but also for blackberries. For apples, I do not use almond flour, just pour the apple mixture straight in.

To get flaky pastry: I measure the cold butter, straight from the fridge, then grate (yes, you read that right) it into the flour-salt-sugar mixture using the large wholes of the box grater. Then just a very brief "rubbing in" of the butter into the flour, maybe 3-4 strokes, then I add the water. Mix (not too well), and very briefly knead, again maybe 2-3 strokes. Keep everything cold. I refrigerate the bowl I'll be using, the butter stays in there until the very last minute, and I put plenty of ice in the water I'll be using for the dough.

Just writing this up makes me realize how much I love pies. :)

  • Like 1

Share this post


Link to post
Share on other sites

Have your ever had sweet saffron ice cream or gingerbread ice cream?  That used to be   my two favorite ones when I could eat  normal ice cream.  Oh that right Glögg used be good too, it is a  mulled wine ice cream.

I have made gingerbread before.  It was during the holidays.  I've never made saffron or mulled wine, but those are some ideas :).

 

Here are the last few.

Lemon, Creme Fraiche Cherry, Pistachio, White Peach Sorbet, Honey Roasted Fig, Banana.

icecream2.JPG

  • Like 3

Share this post


Link to post
Share on other sites

Big wonderful blueberries on sale today.  Ed picked up two huge flats.  Made my favorite Blueberry Cobbler Recipe.  Delicious.  Took three recipes and made my own out of them.  So I guess I can safely call it My Blueberry Cobbler Recipe...which I did. 

 

My Blueberry Cobbler Recipe.JPG

 

The scrabbly little empty bottom left hand corner was my taste of the cobbler...just in case it was poisonous.  I always look out for my family. :blush:

  • Like 6

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


Link to post
Share on other sites

please share that Rx

 

i too have some BB waiting for this or a Crisp

 

thanks

Share this post


Link to post
Share on other sites

My Blueberry Cobbler Recipe

 

2 c. fresh or frozen blueberries

1 t. freshly grated lemon zest
1/3 c. sugar

1 T. lemon juice

1 t. cornstarch

 

1/2 c./4 oz/1 stick butter
1 c. AP flour

1 1/2 t. baking powder
1/4 t. salt
1/4 c. sugar
3/4 c. milk


Preheat oven to 350˚F.

Melt butter and pour into baking dish. (I used an 8" square glass dish)

In a medium bowl, stir together flour, baking powder, salt and sugar. Add milk and mix into smooth, thick batter. Pour into dish and try to spread fairly evenly over melted butter.

Mix berries, zest, sugar, lemon juice, and cornstarch until combined and spread on top of batter.

Bake for 45-50 minutes

 

It's not a diet recipe with that amount of butter, but it sure is good.

  • Like 5

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Smithy, I'd gladly have a slice of your peach galette, looks delicious. Did you try a bit a bit of almond extract in the fruit mixture? It makes any stone fruit pie sing, imo.

Until the pros have a chance to answer, I can share my experience. I do not use egg wash beneath the fruit, but I do use almond flour, just sprinkle a handful onto the rolled out crust, mostly for stone fruit, but also for blackberries. For apples, I do not use almond flour, just pour the apple mixture straight in.

To get flaky pastry: I measure the cold butter, straight from the fridge, then grate (yes, you read that right) it into the flour-salt-sugar mixture using the large wholes of the box grater. Then just a very brief "rubbing in" of the butter into the flour, maybe 3-4 strokes, then I add the water. Mix (not too well), and very briefly knead, again maybe 2-3 strokes. Keep everything cold. I refrigerate the bowl I'll be using, the butter stays in there until the very last minute, and I put plenty of ice in the water I'll be using for the dough.

Just writing this up makes me realize how much I love pies. :)

Thank you, DianaM! Yes, I did put a little almond extract in the filling; I agree that it helps add that extra je ne sais quoi to stone fruit fillings. I didn't know about the almond meal, though. I picked some up yesterday and will try that with the next galette...or pie or mini-tart...now I've got fruit pastries on my mind.

Your dough treatment sounds worth trying. I was trying out a method that uses a mixer. The recipe notes that it's easy to overmix the dough. I think I may have done that, or possibly added too much water; there's a certain level of judgment necessary to gauge things like 'until it just pulls together'. Am I correct that yours is strictly a hand-mixing method? Do you rest your dough between kneading and rolling it out?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

For the first time EVER in the zillion years that we have lived here on the farm, our sand hill plum bushes have made fruit that isn't mealy and wormy.  I need to make some jam or jelly out of them, but, yesterday I had a cup or so of them that I needed to use up--along with a few plums picked from my in-laws tree.  SO, I decided to make a sour cherry pie that included the plums.  You can't taste the plums....but it was a way to use them up.  

 

I learned to put almond extract in my cherry pies from my Grammy.  Ohhhhhhh, she made the BEST cherry pie ever.  I've said it before here, but her crust was the most delicious, flaky, light crust with a sugary finish on the top.  I miss my Grammy so much.  I used a store bought crust--the kind you roll out. The crust was ok, but nothing like hers.

 

I'm having a piece for breakfast  :biggrin:

 

photo 2.JPG

 

 

photo 3.JPG


Edited by Shelby (log)
  • Like 6

Share this post


Link to post
Share on other sites

Pie for breakfast is Fantastic

 

don't forget the scoop of ( Vanilla ) Ice Cream !


Edited by rotuts (log)
  • Like 2

Share this post


Link to post
Share on other sites

20140629_172235_zps3cf7a272.jpg

 

Custard tart with  whipped cream and strawberries...  YUM.   Yes I know it isnt picture perfect BUT  I rather  go for the inside then the outside when it comes to dessert and I had sourced these lovely corona strawberries, know for their sweetness,  rich flavour and chubby berries.

 

20140629_173118_zps61c5771c.jpg

 

Look at  this , this was one of the bigger ones and the only  split one of the punnet.


Edited by CatPoet (log)

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

Your dough treatment sounds worth trying. I was trying out a method that uses a mixer. The recipe notes that it's easy to overmix the dough. I think I may have done that, or possibly added too much water; there's a certain level of judgment necessary to gauge things like 'until it just pulls together'. Am I correct that yours is strictly a hand-mixing method? Do you rest your dough between kneading and rolling it out?

Yes, you are correct, hands only. I admit, this is mostly because I am too lazy to wash the parts of the food pro or mixer. And indeed, it is harder (though not impossible) to overmix the dough by hand.

I do rest the dough before rolling, I find it makes a difference. I basically leave the dough alone at room temp, in a cooler spot, while I prep the fruit. I don't refrigerate it, because it gets trickier to roll it out.

If you're exploring fruit pastries, don't forget hand pies: easy to transport, and no cutting required once they're baked. :)

  • Like 1

Share this post


Link to post
Share on other sites

One of my friends celebrated his birthday this Saturday, and he asked that I make him a chocolate cake. And so I did.

image.jpg

image.jpg

  • Like 12

Share this post


Link to post
Share on other sites

Wow! That's brilliant! What does the inscription say? The many years,...? Eh?

I hope he appreciated it!


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

Wow! That's brilliant! What does the inscription say? The many years,...? Eh?

I hope he appreciated it!

Thank you. You're very close - the literal translation would be "to many years." It's the expression used to wish someone happy birthday in Romanian. :)


Edited by DianaM (log)
  • Like 2

Share this post


Link to post
Share on other sites

Diana,

You are very talented. That cake is gorgeous.


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

Thanks, Anna. I just do things many times over, until I no longer botch them.  :raz:

 

 

Share this post


Link to post
Share on other sites

Every time I post, I promise I'll be better about posting more often. And then before I know it, it's been almost 2 months since my last one. Oops. So once again, we have several weeks worth of goodies. So, in order that I baked them...

 

First off, these triple chocolate chip cookies with walnuts. These cookies are fantastic! Loaded with milk, white, and dark chocolate chips, AND peanut butter chips, AND walnuts. No lack of flavour in these.

 

triple chocolate chip-eG-7972.jpg

 

 

Then I made these chocolate crackles. These have both the flavour and texture of a slightly cake-y brownie. A friend of mine loved them so much she asked for the recipe, and has since made them at least three times. 

 

chocolate crackles-eG-8011.jpg

 
 

Next up are these white chocolate cranberry cookies. This is one of my favourites. They have both dried and frozen cranberries, and orange zest, which is one of my absolute favourite flavour combinations.

 

white chocolate cranberry-eG-8107.jpg

 

 

Then I made these sugar crunch cookies. I'm going to be honest – not my favourite. I thought they were too crunchy. But everyone else seemed to love them, so I'm going to say it's just personal preference.

 

sugar crunch-eG-8066.jpg

 
 

Then there are these rum raisin chocolate chip cookies. SO GOOD. The raisins are soaked in dark rum for SIX HOURS. So. So. Good.

 

rum raisin-eG-8190.jpg

 

 

Then I got on a bit of a caramel kick, starting with these coconut caramels. I'm experimenting with some different techniques. For these, the sugar is heated to the point where it smokes before adding the rest of the ingredients, resulting in a less-sweet caramel with a deeper caramel flavour. Definitely liking these.

 

coconut caramels-eG-9907.jpg

 
 

Then there are these chocolate espresso white chocolate chip cookies. You can't go wrong with chocolate and espresso.

 

white chocolate mocha-eG-8299.jpg

 

 

Back to the caramels with these chocolate coconut caramels. This is based on a recipe from Martha Stewart, but I changed the cooking instructions. This is my new favourite chocolate caramel. Seriously good.

 

chocolate coconut caramels-eG-8343.jpg

 

 

And finally, some cinnamon animal crackers. They don't really taste like "animal crackers" – a little too cinnamon-y, and too soft from the honey. Still a good cookie though. It just means I'm still looking for that "animal crackers" recipe.

 

animal crackers-eG-8416.jpg

  • Like 11

I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

WOW Emma! The rum raisin ones REALLY are calling to me......I may have to try to make those ASAP.  May I ask what brand of rum you used?   And, I hate to ask because I KNOW that recipes are spectacular the way they are....but what would happen if I omitted the pecans.  Totally would change the flavor???  

Share this post


Link to post
Share on other sites

Wow, emmalish - so many choices, and all look awesome! It's too hot here right now to turn the oven on, but when it cools down, I want to try one of these. Although it is hard to pick just one. :)

I have a question about the animal crackers. Can you please share where you bought the cookie cutters? The jungle theme suggests a set. Am I right? I think my son would love these.

Share this post


Link to post
Share on other sites

WOW Emma! The rum raisin ones REALLY are calling to me......I may have to try to make those ASAP.  May I ask what brand of rum you used?   And, I hate to ask because I KNOW that recipes are spectacular the way they are....but what would happen if I omitted the pecans.  Totally would change the flavor???  

 

Thank you! If you like rum, you will LOVE these cookies. And the flavour works so well with the chocolate chips. I used Appleton dark rum – honestly, it's just what I had on-hand. And I'm sure you could skip the pecans with no problem. They don't add flavour so much as a bit of crunch in texture. In fact, the original recipe had them listed in the ingredients but not in the instructions, so they might not belong there at all.

 

 

 

Wow, emmalish - so many choices, and all look awesome! It's too hot here right now to turn the oven on, but when it cools down, I want to try one of these. Although it is hard to pick just one. :)

I have a question about the animal crackers. Can you please share where you bought the cookie cutters? The jungle theme suggests a set. Am I right? I think my son would love these.

 

Thank you! I'm totally with you on not wanting to bake in this weather. I'm going to be switching to no-bake recipes for the summer. Very soon. I got the animal cutters from another set that includes a couple of different animals – I may need these too... Is it possible to have too many cookie cutters?


Edited by emmalish (log)
  • Like 2

I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

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.

  • Like 1

Share this post


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

  • Similar Content

    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...