Your Daily Sweets: What Are You Making and Baking? (2015)

[Anna N]

Alice Medrich's chocolate brownies. I used the ice bath method of cooling them and it certainly made it easier to cut neatly.

[Smithy]

Those look like wonderfully dense brownies.  I favor brownies that run more toward the dense, fudgy end of the texture spectrum, rather than the airy, cakish end where the line between 'brownie' and 'cake' is nearly indistinguishable to me. It looks as though you're far, far from that line.

 

Lovely photos, Anna.

[Anna N]

Thanks, Smithy.

Some very ripe bananas showed up at my house yesterday. I hardly needed any other encouragement to make some banana bread. This one also has some chocolate chips in it.

Not sure of the reason for the "lip".

[RWood]

Getting ready for Sunday

[rotuts]

RWood

 

deflated footballs would be tasty w the above

 

still time  ......

[CatPoet]

 

Baked rings.  They are not that sweet  but I like them and they look better if I had done them correctly, which is hard when my 2 ½ year old turns into a siren every time I go into the kitchen. Oh well maybe next time.

[jmacnaughtan]

A nice, big 16-person bûche for a birthday party

 

 

Citrus Bûche

 

Almond financier

Grapefruit confit

Mineola crémeux

Lemon mousse

White glaze

White chocolate, kumquats

[Shelby]

Getting ready for Sunday

These would look better as Broncos.......

 

 

   

 

 

These are great looking cookies!

[rotuts]

Well, I still like the deflated football :

 

an irregular edge, the 'tied' part also a little irregular   ...

 

well at least their not Ravens 

 

[CatPoet]

I realised my baked rings are like fronuts... if I  added  a sweet glaze.  My Got in Himmel, I am being trendy!

[leonidas]

A nice, big 16-person bûche for a birthday party

 

Citrus Bûche.jpg

 

Citrus Bûche

 

Almond financier

Grapefruit confit

Mineola crémeux

Lemon mousse

White glaze

White chocolate, kumquats

[Smithy]

Minneola tangelo (Scroll about 2/3 of the way down the page.)

Jim, that looks and sounds wonderful! You should post more information on the Citrus cook-off topic. :-)

[jmacnaughtan]

Amazing as always,great work.....!!!!!!

What is "Mineola"....????

[CatPoet]

jmac: You just spelled it the Swedish way, according to the store flyer  I got.  

So now you can one word Swedish. *smile*

 

I made crumpets and they were good, but not great and we ate them all before  we realised we needed a picture of it..

[Anna N]

My freezer is getting rather full of overripe bananas so it seemed wise to use some of them. This is Hawaiian Banana Bread from a recipe member carold was kind enough to share some time back. It is chock-full of bananas, pineapple and pecans (a gift from yet another eG member).

[curls]

Testing out the snack cakes pan with a devils food chocolate & chocolate frosting.

[Kim Shook]

Thanks to everyone for the Rice Krispie Treats compliments.  For some family event awhile back, I made a few different cereal treats (Cocoa Krispies, Cap’n Krunch PB and Lucky Charms) for the kids and another, most ‘sophisticated’ dessert for the adults.  The grownups swarmed the ‘Treats’ and ignored the other one!  One of my favorite ‘Treats’ versions is the Momofuku Sesame-Ginger ones recommended to me by deensiebat.  Very ‘grownup’ and still fun. 

 

Chocomom – I’m doing your version next time with the Cocoa Krispies and PB morsels.  My belief is that if God made any better combination than chocolate and PB, He kept it to Himself!

 

I made a lemon icebox pie for Super Bowl dessert:

Pretty much ersatz – lemonade concentrate, cream cheese, Cool Whip and sweetened condensed milk in a ready-made Graham cracker crust – but awfully good!  Slice:

[Franci]

Not Mardi Gras yet but I've done my frying for Carnival today. Once a year.

 

Chiacchiere

 

 

Cenci toscani, very similar to the ganses (on the French Riviera) or bugnes in other part of France

 

 

and Milanese tortelli, basically a fried pate a choux, simple or stuffed with pastry cream.

 

Edited February 5, 2015 by Franci (log)

[Franci]

Madeleines.

Although my stove and oven look charming, I hate baking in my old Chamber's stove. I miss my convection oven.

 

 

[FrogPrincesse]

Beautiful, Franci. Now I have a major craving for madeleines. :-)

 

Do you have a favorite recipe? I've had the best luck with the ones that use honey.

 

[Franci]

Beautiful, Franci. Now I have a major craving for madeleines. :-)

 

Do you have a favorite recipe? I've had the best luck with the ones that use honey.

 

This  recipe is without honey and the madeleines were so easy to make, just a whisk and 5 minutes. They are very good. 

But I have one batter in the fridge resting for tomorrow which has honey in it, it's a recipe from Claire Heitzler. I will report back. Do you have a link for me with your recipe. I'll gladly try it.

[FrogPrincesse]

Here you go, Franci. It's the recipe from Anne Willan Country Cooking of France. It's a little fussy; I also use another recipe with honey that is quicker and that I can post later.

Thanks!

[Anna N]

Apple and black berry crumble. Yeah I know it's not summer and that's the very reason that I needed this!

[Franci]

Here you go, Franci. It's the recipe from Anne Willan Country Cooking of France. It's a little fussy; I also use another recipe with honey that is quicker and that I can post later.

Thanks!

 

Thanks FrogPrincesse, I should get Anne Willan's books as well. Because you linked in the past, I started making her crepes and her galette des rois.

 

Anna, I would happily eat a bit of your crumble as well. NY is very cold today.

[FrogPrincesse]

Franci - it's a very solid book, quite comprehensive in its coverage of the different regions of France. I don't think you will be disappointed.

Here is the easier madeleine recipe. I believe you read French...

I bake them at 180C/350F.