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

JohnT not to be rude, but it looks mouldy...  I hope it taste divine.


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

JohnT not to be rude, but it looks mouldy...  I hope it taste divine.

Oh, it tasted (past tense) darn good! If you read the text, I said: "The photograph above is one still frozen" - what you see is frost on the chocolate. Also, they hold up very well after defrosting and the biscuit crumbs do not go soggy. John.


Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

Share this post


Link to post
Share on other sites

That sound  good, I think it is the mix of green and dull  brown that makes me think of mould. 

 

Great to find a dessert that doesn't  go soggy.


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've been gluten free for a couple of months, no intolerance of any sort, just out of self experimentation. 

Yesterday I baked this coffee cake with coconut flour and honey as sweetener, very good. I used chestnut honey but I can see in the future a different honey and  a lot of orange or lemon zest.

 

GF coffee cake00001.jpeg

 

GF coffee cake00002.jpeg

  • Like 8

Share this post


Link to post
Share on other sites

Franci, that looks absolutely divine!  Enjoy! 

  • Like 1

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

Share this post


Link to post
Share on other sites

All.jpg

 

elBulli Morphings 1577 Chocolate Bars 2008

 

74% Chocolate, Milk Chocolate & Cinnamon Caramel, 74% Chocolate & Freeze Dried Blackcurrant

White Chocolate, match, and mint, 74% Chocolate & Cocoa Nibs, White Chocolate and Freeze Dried Strawberry

 

SUper easy and as good as the chocolate you use (obviously). Our favorites were the strawberry and cinnamon caramel.

  • Like 4

Share this post


Link to post
Share on other sites

Death by chocolate cake (5 of the best chocolates Ecuador has to offer), filled with dulce-de-leche and crushed walnuts, covered with dulce-de-leche flavoured ICBM and dusted in old gold powder.  Gems are cracked Lifesavers.  Smaug the Magnificent in fire-engine red vanilla-flavoured gumpaste with a dusting of old gold.

 

Arturo was turning 10.

 

Smaug-Top-Finished.jpg

Smaug-Side-Finished.jpg

Smaug-TopSide.jpg

Smaug-DetailHead1.jpg

Smaug-Side1.jpg

Smaug-InsideHead.jpg

Smaug-Top.jpg

  • Like 18

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

He's the son of a good friend; when it came up to about a month before his birthday, I sat down with him and we discussed what he wanted his cake to be.  The Hobbit was the first "serious" book (by which he meant, a book where words grossly outnumber pictures) he'd ever read, and Smaug really made an impression on him.  He was furious that Peter Jackson had "gotten Smaug completely wrong visually" - so I did some sketches and we arrived on this.  He elected to save, rather than eat, the dragon.

  • Like 3

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

I love the thought that went into this! The pictures make Smaug look a bit pink (or maybe it's just my screen non-calibration) but I see you describe it as fire-engine red and I love the gold powder detail. Love the Lifesavers as gemstones! Maybe you already said, but I'm not sure how the pearls are formed. (I think those are pearls, yes?) 

  • Like 2

Share this post


Link to post
Share on other sites

You're talking about the gold pearls that separate the words on the board, and are lightly sprinkled into the hoard?  They're gold-leaf covered sugar decorator's dragees.  I bought them like that; if I were making them, I'd be doing a sesame core and chocolate enrobing, then blowing them with various gold powders.  I lack the requisite machinery to make my own sugar dragees.

 

If you're curious about the icing itself, which is also gold-pearly?  That's butter-yellow ICBM applied with a #2 round writing tip in individual roundish balls, then old-gold lustre dust applied with a #6 goat hair dragon calligraphy brush with all the sizing taken out of the bristles (makes it like a gigantic powder brush).

  • Like 2

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

Wow, just wow.  I never thought anything would top your adorable flock of rainbow sheep but this has.  Your talent is just amazing.

What a lucky kid he is to have that special cake!

  • Like 4

Share this post


Link to post
Share on other sites

Elizabeth,

Your creations are just amazing. But it's your ability to imagine and then bring the imagined creature to life that amazes me the most.

  • Like 3

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

That is absolutely AMAZING!!!  We're huge LOTR fans over here...and that cake just blows me away!!!  You are truly blessed with such incredible talent, Elizabeth!

WOW. WOW. WOW.

  • Like 1

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

Share this post


Link to post
Share on other sites

I've started thinking a lot about soufflés.  This is handy because I've got about a kilo of egg whites and various fruit purées kicking around the freezer.

 

attachicon.gifBanana soufflé.jpg

 

Here's my second attempt at a dessert one, plain banana.  The structure and appearance are good, but it's way too sweet.  I adapted the recipe from a blackberry soufflé, but it has none of the sweetness or bitterness of blackberries.

Mmm, makes me want to sit down and enjoy!

Share this post


Link to post
Share on other sites

I've been busy working on a novel. However, a few days ago I did make young coconut tortillas. In Chamorro, the native language of Guam/Mariana Islands, it's called manha titiyas. It's a mixture of young coconut, coconut milk, sugar, bit of butter, and all-purpose flour.

 

YOUNG COCONUT TORTILLAS

 

manha3.jpg

  • Like 5

Share this post


Link to post
Share on other sites

I've been busy working on a novel. However, a few days ago I did make young coconut tortillas. In Chamorro, the native language of Guam/Mariana Islands, it's called manha titiyas. It's a mixture of young coconut, coconut milk, sugar, bit of butter, and all-purpose flour.

 

YOUNG COCONUT TORTILLAS

 

manha3.jpg

 

Paula, are these typically eaten as a snack or breakfast item? They sound like a delicious type of coconut crepe (but thicker)!


"Only dull people are brilliant at breakfast" - Oscar Wilde

Share this post


Link to post
Share on other sites

Paula, are these typically eaten as a snack or breakfast item? They sound like a delicious type of coconut crepe (but thicker)!

 

Beezee, it can be both! I've had it with a side of scrambled eggs and ketchup for breakfast three days in a row...super yummy! Most islanders eat them as a snack, just reheated in the microwave. I even tried it with a smear of Nutella...boy oh boy! 


Edited by pquinene (log)

Share this post


Link to post
Share on other sites

I've been busy working on a novel. However, a few days ago I did make young coconut tortillas. In Chamorro, the native language of Guam/Mariana Islands, it's called manha titiyas. It's a mixture of young coconut, coconut milk, sugar, bit of butter, and all-purpose flour.

 

YOUNG COCONUT TORTILLAS

 

manha3.jpg

 

I  love all things coconut.  I really want to try that!

Share this post


Link to post
Share on other sites

Evil Profiterole with Creme Chantilly, Strawberry slivers, Chocolate coating with a sugar sprinkling....

 

 

 

 

IMG_0123-2.jpg

  • Like 10

Share this post


Link to post
Share on other sites

Evil Profiterole with Creme Chantilly, Strawberry slivers, Chocolate coating with a sugar sprinkling....

 

 

 

 

IMG_0123-2.jpg

 

Why is it evil?  It looks pretty cute.

  • Like 2

Share this post


Link to post
Share on other sites

100 + cupcakes that my wife baked and I helped frost  for the  40th birthday of a good friend .    Maple bacon, chocolate with ganache and chocolate frosting, Vanilla with the blue frosting, Banana Rum  with banana rum frosting and butterscotch drizzle.      cool sidenote.  cupcake box liners  fit almost perfectly in  empty beer can  box flats. 

 

GEDC4912_zps935783f6.jpg

  • Like 8

"Why is the rum always gone?"

Captain Jack Sparrow

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...