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.

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


Anna N
 Share

Recommended Posts

image.jpg

Yorkshire tea cakes.

image.jpg

Split and toasted with lots of butter.

These would have been so much better if I had engaged my brain before pushing start on the Thermomix. I usually mix doughs for 30 seconds to a minute before starting the kneading process. Of course they don't usually contain dried fruit! Big fat raisins were reduced to flecks. Discoloured the dough too. Still tasted good.

  • Like 1

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

Link to comment
Share on other sites

@ Kim shook, recipe for pumpkin seed crisps:

3 egg whites

1 good pinch of salt

50 g sugar

100 g all purpose flower

100 g pumpkin seeds

 

beat egg whites with sugar and salt until stiff, put in the seeds and sift flour into mixture and fold in

bake in a greased, dusted loaf tin at 180°C for 25 min. take it out of the tin and let it cool. cut with a bread slicer into 2-3 mm slices

and bake for another 7-8 min.

 

enjoy with a glass of wine!

Edited by ninagluck (log)
Link to comment
Share on other sites

Andie – I’ll be trying that recipe.  I’ve only ever made the recipe with the sweetened condensed milk.  I love using Whip-it, but can’t always find it, so I’ve started using plain gelatin.

 

Nina – thank you so much for the recipe – I’ll try those soon.

 

300 Cookies for the Episcopal Church Women’s Board Meeting at our church on Thursday:

med_gallery_3331_119_61949.jpg

 

German shortbread (stamped):

med_gallery_3331_119_82465.jpg

 

Sprinkled:

med_gallery_3331_119_112392.jpg

 

Emma’s Chocolate Snaps:

med_gallery_3331_119_184657.jpg

Whew!  Now all I have to do is organize serving them breakfast, cooky snack, box lunches, sending them off with cooky bags and cleaning it all up (with a LOT of help – even Mr. Kim is over at the church tonight setting up tables with some other fellows).

  • Like 2
Link to comment
Share on other sites

Kim, I buy the 30-pack units of Whipit at Smart & Final.  I use a lot - last year I got it from Amazon  (only ships to U.S.) 

essentially the same price as at S&F.  I'm sure there must be a supplier near you who carries it - my box has an expiration date in 2016 so it must be shelf-stable for an extended period.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

I'm actually not sure if this belongs here, but the chocolate-centric thread is a bit intimidating...it's evident from the second pic that this isn't really showroom worthy, but I finally plucked up the courage to make chocolates! It's getting warm in the UK and I happened to find some cheap(ish) moulds, so I decided it's going to be now or never. I'm fairly happy with it, and it wasn't half as scary as I thought (to be fair, I imagined chocolate would drip all over the room so I pretty much covered up everything with newspaper and treated it like going to battle). It was probably easier because the molds are new...the filling was some homemade kaya (pandan coconut jam from Southeast Asia) that I had leftover. It's probably not ideal, but I never really paid attention to chocolate fillings before. It only occured to me after I made the base layer (i.e. the fun bits) that it probably needs some sort of structural integrity/keeping properties >.>

 

DSC_0598.jpg

 

DSC_0603.jpg

Edited by shubashuba (log)
  • Like 1
Link to comment
Share on other sites

Welcome shubashuba! If it's a sweet and you made it? It's absolutely welcome here!

 

But seriously, I know what you mean about feeling intimidated by the skillz displayed in that thread, but they're the same friendly bunch that you see in this one. I don't make chocolates often (wow, it's actually been about five years now... how did that happen?), but I have posted in the chocolates thread a few times.

 

And they're all happy to help out with advice (if you want it). And there's also the "chocolates with that backroom finish" thread if you want to ease into things. That's more like where my stuff belongs. ;-)

 

Unfortunately your photos aren't showing in your post. I can see them by clicking on them though and I think your chocolates are looking great! And that filling sounds delicious. When you make a post here, if you click on the "more reply options" button on the bottom right, you'll also get the option to upload images from your computer and insert them in your post. Just let us know if you're having trouble with it and we'll help you figure it out.

  • Like 1

I'm gonna go bake something…

wanna come with?

Link to comment
Share on other sites

It looks very nice. I got stuck on the memory of a very nice melon tarte I tried many years ago and had to go and look for the recipe online http://aaaaccademiaaffamatiaffannati.blogspot.com/2007/07/rosa-di-melone.html

Edited by Franci (log)
  • Like 1
Link to comment
Share on other sites

Thanks.  That's a gorgeous tart in the link.  I've been thinking about using slices, but I'm worried that there would be problems when cutting it.

 

Also, I've been trying to find a way to amplify the melon flavor.  This uses vanilla, lemon and sugar, cooked down gently with some pectin.  It's almost there, but is still a little bland.

Link to comment
Share on other sites

I made these cakes for a client recently. 

 

 

This is a Hazelnut Cake:  Vanilla sponge, Hazelnut cream filling, with Hazelnut buttercream, and a mirror ganache glaze.  She told me it must be very hazelnutty!!!  I acutlly made my own hazelnut paste for this and I believe it came out very well.

hazelnut cake2.jpg

hazelnut cake.JPG

 

 

This is my version of a Strawberry Shortcake:  Vanilla Sponge, French Crème with sliced strawberries, Vanilla Buttercream and fresh dipping strawberry décor

strawberry shortcake.jpg

  • Like 9
Link to comment
Share on other sites

Wow after looking at these desserts, I feel sad saying my humble attempt last night was cream cheese cookies.

Don't feel sad about that. Cookies are awesome.

 

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

Wow after looking at these desserts, I feel sad saying my humble attempt last night was cream cheese cookies.  The cookies were a bit of a pain because they stuck to everything as soon as the dough warmed up.

 

I'm with Tri2Cook. Cookies are always welcome. (spoken as someone who rarely bakes anything else)  :wink:

I'm gonna go bake something…

wanna come with?

Link to comment
Share on other sites

Wow after looking at these desserts, I feel sad saying my humble attempt last night was cream cheese cookies.  The cookies were a bit of a pain because they stuck to everything as soon as the dough warmed up.

As the others said, you can never go wrong with cookies. By the way: welcome to the eGullet forums!

  • Like 1

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

Link to comment
Share on other sites

Thanks everyone!

 

My goal is to produce desserts that look "professional".    I will try to post pictures as my decorating skills improve.  it did make me wonder how professionals work with sticky dough like the cream cheese cookies which were supposed to be roll out cookies.  I know the recipe was a riff off of the Polish kolacziks which seem to be simply creamed cream cheese, butter and flour.  Any suggestions or recommendations?

 

Since I am new, I am limited to two posts a day, so if I am slow to respond, it's because of this limitation.  

Link to comment
Share on other sites

Matthew, what is French Crème?

 

Nice cakes, by the way.

 

Thanks,  the French crème is hard for me to explain, when we develop this at my the bakery I worked at, my boss came home from France after meeting with an old friend.  How he explain was it is a very low grade French buttercream, but with the pastry cream made with mostly a water instead of milk or cream.  it is held together with mostly starch. after mixing on the stove we add 5% butter then beat the mixture with a paddle until chill.  According to the French baker, this is a good alternative to pastry cream that can has a longer shelf life.  Normally I would just make pastry cream, but being I did not want pastry cream to sit in the fridge, this is the best alternative.

Link to comment
Share on other sites

shubashuba – I like the look of your candies.  And pandan coconut jam filling sounds delicious!

 

pjm – that Frasier is lovely.

 

jmacnaughtan – your tart is just beautiful.  I love how you’ve formed the meringue.

 

Saturday night we had a little dinner party.  Dessert was coconut chocolate pound cake and Eton mess with lemon curd:

med_gallery_3331_119_103149.jpg

 

med_gallery_3331_119_194949.jpg

Isn’t that crumb gorgeous?

 

med_gallery_3331_172_91800.jpg

 

For the third year in a row, I made the cake for the website anniversary party for a young friend.  He requested that I not change one thing:

med_gallery_3331_119_47626.jpg

(Picture is from last year, but it looks just the same.) Chocolate Coca Cola cake with my fluffy white chocolate icing.  The symbol on top is made from homemade fondant and is supposed to be a “play” button.

 

We celebrated my mother’s birthday last night.  Last November one of our honorary nieces made a fantastic Reeses Cup cheesecake and my mother loved it and said that she wanted nothing but that for her birthday.  That’s what she got:

med_gallery_3331_119_94531.jpg

 

med_gallery_3331_119_132242.jpg

  • Like 6
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
       
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
       
       
      Ingredients
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...