Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)

[caroled]

Kim so glad the bake sale portion was such a success! I know how delicious your cookies are.

 

I had a rather productive couple days baking wise, getting ready for Thanksgiving, and just because I felt so inspired by all the beautiful items posted here.

 

Sunday I  made

Banana nut  bread, 2 large, 3 regular sized loaves.

Pumpkin Walnut bread, 3 regular sized loaves.

Cheesecakes, muffin sized, 12 regular, 24 mini.

S'mores brownies

Pumpkin struesel  bars

Rice Krispie treats.... These 3 items, regular 9x13" pans.

 

Monday,

Pumpkin Walnut bread 3 regular loaves

PB& J bars ( 9x13)

Peanuts butter blossoms 24pc.

Lime cheesecakes muffin sized 12 regular

Chocolate Walnut fudge, (9x13)

 

Thank you all for being such an inspiration !

[Darienne]

caroled:  what's this?  All that good stuff and no photos????? 

[kayb]

White chocolate cheesecakes for Thanksgiving yesterday. I use this cheesecake recipe; simple, but marvelous. I subbed one package of the cream cheese and 8 oz of the sour cream with 2 cups of slivered white chocolate melted with a half-cup of cream.

 

I'll top them tomorrow night with a cherry glaze, so will post photos then.

[RichardJones]

Croissants!

Edited November 24, 2015 by RichardJones (log)

[Darienne]

There is truly nothing better than a good croissant.  Never to be found where I live.  And no, I have never made one and am unlikely ever to do so.  Yours, RichardJones, look scrumptious.

[gfron1]

Its all about Hoosier Sugar Cream pies today!

[ChocoMom]

Patrick....there are no words in the English language to adequately describe that sexy caramel yumminess you posted. Dear Lord! Did that ever look amazing! WOW!

 

Gfron... thanks.  I am now drooling on the computer keyboard again.  Those pies are fabulous!

 

Have a lovely Thanksgiving everyone!

[RobertM]

White Chocolate Truffle and Chocolate fudge Cake

 

Edited November 26, 2015 by Smithy
Rotated photo (log)

[Kim Shook]

caroled – oh my!  What a gorgeous sounding spread!

 

Richard – your croissant is lovely.  I really need to start that project after the holidays!

 

My first ever pumpkin pie for a lady at church:

 

New and improved PB cookies:

I have actually improved my almost perfect PB cookies.  I added 1/4 c. of Jif peanut powder to the dry mix and they are just incredible.  Best I’ve ever made.  I got 3 large batches done for the freezer.

[Toliver]

New and improved PB cookies:

I have actually improved my almost perfect PB cookies.  I added 1/4 c. of Jif peanut powder to the dry mix and they are just incredible.  Best I’ve ever made.  I got 3 large batches done for the freezer.

Did you replace any flour with the peanut powder? Or did you just add it in addition to the rest of the dry ingredients?

 

edited to ask:  Have you ever added chocolate chips to these peanut butter cookies? 

Edited December 2, 2015 by Toliver (log)

[Kim Shook]

Toliver - I just added the powder to the dry mix.  Didn't subtract any of the flour.  I haven't added chocolate chips to these cookies, though I've done the Hershey's kiss on top before.  No reason for you not to try the chips.  They've already got PB chips in them, so the dough would stand up to them just fine.

[rotuts]

KS

 

Im now a bit keen on PBCookies

 

my mother made them way back when

 

are you suggesting you take a tries and true PBCookie Rx

 

and just add some PB powder to it and that improves it
 

same dray and same peanut butter to it as before ?

[pjm333]

Mandarin Panna Cotta, Peanut Caramel Cookie, Mango Rice Pudding

[Kim Shook]

KS

 

Im now a bit keen on PBCookies

 

my mother made them way back when

 

are you suggesting you take a tries and true PBCookie Rx

 

and just add some PB powder to it and that improves it

 

same dray and same peanut butter to it as before ?

Well, I wouldn't like to promise that it would work on any PB cooky recipe.  It worked on mine: http://www.recipecircus.com/recipes/Kimberlyn/COOKIES/Almost_the_Best_Peanut_Butter_Cookies.html     But it is certainly worth trying on a standard recipe.  I didn't change the amounts of any of the other ingredients.

[Norm Matthews]

I seldom do sweets but in the spirit of the season made a stab at making some candy. I made some turtles and chocolate covered truffles.

 

 

Edited December 10, 2015 by Norm Matthews (log)

[shain]

Phyllo dough cups filled with ricotta cheese, strawberries and honey (with an egg for structure). Topped with strawberry, balsamic vinegar and black pepper syrup, and toasted pistachios.

 

 

The layers of phyllo were brushed with olive oil and honey, pre-baked, then filled and baked to set the filling. The crust is crispy and slightly sweet (reminded me of palmier cookies), the filling is nutty and milky, with soft creamy texture (even when being low fat - the ricotta is only 5%). The mint leave are more then just for looks, as it compliments he flavor incredibly well

[Panaderia Canadiense]

My goodness, I've been away too long.  So much yumminess here….

 

So, Arturo (he of last year's highly celebrated Smaug the Dragon cake) has discovered JK Rowling.  In keeping with this, that runic inscription around the cake reads "I solemnly swear that I am up to no good."

 

Also, Doña Olga, one of my city's last old-guard wood-fired oven bakers, turned 90 and insisted that I be the one to make her cake.  The three tiers are coconut chiffon, orange spice, and carrot.

 

And then for Hallowe'en, I ended up making a zillion spider pies.

 

Then, of course, before I knew it, it was Panettone season.  I'm also making chocolate and walnut ones this year.

[FauxPas]

Panaderia, I love seeing pics of your cakes and pies, etc. I wish I could mail-order a cake from you! 

[Smithy]

54 minutes ago, FauxPas said:

Panaderia, I love seeing pics of your cakes and pies, etc. I wish I could mail-order a cake from you! 

 

So do I!  

 

It looks as though your Pannetones are in bakeable paper.  Is that something you're able to purchase easily where you are, or do you have to mail-order it from the States?  Or do you make it yourself?  I'm ogling the King Arthur Catalog and wondering where I could have something sent as I travel.  Maybe I'm making a bigger deal of baking in paper than I need to.

[Panaderia Canadiense]

19 minutes ago, Smithy said:

It looks as though your Pannetones are in bakeable paper.  Is that something you're able to purchase easily where you are, or do you have to mail-order it from the States?  Or do you make it yourself?  I'm ogling the King Arthur Catalog and wondering where I could have something sent as I travel.  Maybe I'm making a bigger deal of baking in paper than I need to.

 

I buy them at my local baker's supply shop; they're made in Guayaquil, so they don't have to travel too far and they're actually available year-round (although the shop generally only stocks them around Christmas and Easter).  I pay $5.50/100 for the personal-sized ones, and $7.50/100 for the larger ones.  They're lightly waxed banana-kraft paper.

[Panaderia Canadiense]

1 hour ago, FauxPas said:

Panaderia, I love seeing pics of your cakes and pies, etc. I wish I could mail-order a cake from you! 

 

Well, all you have to do is visit Ecuador….  Not a terrible idea, in the dead of the northern winter.  It's a glorious summer day today, and I'm making gingersnaps!

[FauxPas]

28 minutes ago, Panaderia Canadiense said:

 

Well, all you have to do is visit Ecuador…. 

 

I'm considering it.   

[pjm333]

Caramel Pudding & Sarah Bernhardt Cookies..

[Darienne]

Hello there, PanaCan,

 

Strange...I was just thinking about you today...missing your posts and wondering what you were up to...and here you are with wonderful goodies as usual.

I would love to visit you and your family in Ecuador and redo that trail of outdoor food trucks you did the last time.  And taste some of your wonderful goodies which you bake every day.  That cake for the 90-year old lady is wonderful. 

[Panaderia Canadiense]

4 minutes ago, Darienne said:

Hello there, PanaCan,

 

Strange...I was just thinking about you today...missing your posts and wondering what you were up to...and here you are with wonderful goodies as usual.

I would love to visit you and your family in Ecuador and redo that trail of outdoor food trucks you did the last time.  And taste some of your wonderful goodies which you bake every day.  That cake for the 90-year old lady is wonderful. 

 

And I was just thinking of you, too!  I need to bother you a bit about what you use to stick granola bars together - altitude plays heck with my caramel.