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

Shelby

By Shelby
in Pastry & Baking

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Kim Shook

Kim Shook

Posted
Posted

Thanks for the Crepes – it was nerve wracking!  And, yes, I think that your pan should be much easier.  I’m not sure I’ll ever want to cook anything but a chocolate cake in this pan.  I don’t think I’d care for the same thickness of flour as a coating. 

 

Shain – love the idea of using tahini paste in baklava! 

 

Thanks to everyone for the nice comments about that cake. 

 

Brownies for the youth group at church:

DSCN1388.JPG.e943df951b82da34e45555c4b5e

I'm embarassed to say that they are just Ghirardelli mix, but I’ve yet to make a from scratch recipe that is as good as this mix. 

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Kim

Kim's Cookbook

What Fresh Hell is This?

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Smithy

Smithy

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@Kim Shook,that's a ringing endorsement of the Ghirardelli mix! I grew up making brownies from scratch, and rarely get the opportunity to make sweets now, but will keep an eye out for this mix.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"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

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shain

shain

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Tahini cookies (aka halva cookies).

 

Made with tahini paste (part of it wholemeal), butter, honey, vanilla, flour, cornstarch, some salt (no eggs). Topped with toasted almonds. 
 

Those has a strong nutty sesame flavor, the vanilla and honey round it with a floral note and just enough sweetness to feel like a treat. The salt gives a gentle kick.

Texture wise, those are like a pate sablee, with slightly sandy melt-in-the-mouth creaminess. Those are some of my favorite cookies to eat, but I rarely make them.

 

The almonds are tiny, by the way, no larger then my fingernail.

 

20160304_195529.thumb.jpg.2068917e48dc9120160304_195752.thumb.jpg.158a9d678666b220160304_195818.thumb.jpg.37085e75335235

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~ Shai N.

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rajoress

rajoress

Posted
Posted

Those halva cookies look awesome shain! I love baking with tahini and have even baked with halva, I have a good recipe for shortbread but would love your recipe for the cookies! Where did you get the mini almonds?

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cakewalk

cakewalk

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Quote

 

I'd also love the recipe for those tehina cookies. I've tried a few recipes that work okay, but they weren't so good that I wanted to make them again. What do you mean when you say part of your tahini paste is wholemeal?

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shain

shain

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Iv'e translated and uploaded the recipe for you:

 

14 hours ago, rajoress said:

Those halva cookies look awesome shain! I love baking with tahini and have even baked with halva, I have a good recipe for shortbread but would love your recipe for the cookies! Where did you get the mini almonds?

 

These are sold in my local spice/grains/nuts/etc shop. They sell three variants, large imported american almonds, another large one from unknown source, and the small ones, which are locally grown. They usually taste fresher and cheaper as a bonus (otherwise, the flavor is the same). They also sell bitter almonds, which I really need to buy and get myself to make some marzipan (another favorite of mine).

 

9 hours ago, cakewalk said:

I'd also love the recipe for those tehina cookies. I've tried a few recipes that work okay, but they weren't so good that I wanted to make them again. What do you mean when you say part of your tahini paste is wholemeal?

Just like most seeds, sesame seeds growד with a thin protective shell. It is usually removed when processing the seeds, and before grinding them into tahini. So wholemeal tahini is simply made with unhulled seeds.
It has a darker grey-brown color, some small dark specks from the bran. It has better nutritional value. The taste is nuttier, with light bitterness, and some more complex flavors. It those, however, has some flavors that are unpleasant in certain cases. For example, it just can't be used (IMO) in savory tahini sauce. I do like it better in sweet preparations, where it's complexity of flavor and butty-bitterness are balanced by sweetness.

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~ Shai N.

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Kim Shook

Kim Shook

Posted
Posted

I make tahini cookies, too.  The recipe I use is slightly different.  Darienne gave me the recipe originally.  They are unusual and delicious.  I made them for our church Holiday Market last November and they sold VERY quickly.  One change that I made was to use smokehouse almonds.  Nice!

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Kim

Kim's Cookbook

What Fresh Hell is This?

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RichardJones

RichardJones

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It was Mothering Sunday in the UK this week so I made eclairs using some single origin Mexican chocolate I have. The body is filled with a chocolate/praliné crémeux. This is topped with the visible balls of chocolate chantilly. Inside each of the balls of chantilly is a toasted hazelnut. The roses on top are made with the crémeux.

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===================================================

I kept a blog during my pâtisserie training in France: Candid Cake

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kwankapang

kwankapang

Posted
Posted (edited)

Make the Hong Kong style egg tarts .  I use butter for the pastry instead of lard. 

Mine is good enough but prefers to get it flakier a bit more.  Appreciate any advice (not sure if it is flakier to use lard than butter).

DSC_0104.JPG

Edited by kwankapang (log)
  • Like 13

My name is KP Kwan. I am a pharmacist turned restaurateur who lives in Kuala Lumpur, Malaysia. I have worked in my restaurant more than ten years and since year 2012.

 

I am also a food blogger.  You can read my blog at http://tasteasianfood.com/

I am looking forward to learning and contributing topics about culinary skills in this forum.

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Shel_B

Shel_B

Posted
Posted
On ‎3‎/‎4‎/‎2016 at 11:21 AM, Smithy said:

@Kim Shook,that's a ringing endorsement of the Ghirardelli mix! I grew up making brownies from scratch, and rarely get the opportunity to make sweets now, but will keep an eye out for this mix.

 

I have made the brownies from the triple chocolate mix sold at Costco.  I add some Peet's Dutch process cocoa, some TJ's instant Colombian coffee crystals, and some vanilla.  The extra ingredients really kick up the results from the standard mix.

 ... Shel


 

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Panaderia Canadiense

Panaderia Canadiense

Posted
Posted

For International Women's Day, my local women's theatre collective staged an interactive version of the Vagina Monologues.  They had me make them this cake as a set piece, to be shared with the audience after the performance.

VaginaMonologuesCake.jpg.96925b057892184

 

The thing was such a roaring success that they're staging a second performance next weekend - apparently there was less than standing room only and another 70 or so  people waiting outside the theatre who couldn't get in.  So I'll have to make another one then.

  • Like 5

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

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

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shain

shain

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Chocolate fondant (with extra salt), filled with cherry preserve and kirsch. Those two were frozen un-baked a couple of moths ago. Iv'e quickly baked them this evening in an oven toaster for me and my brother. Chocolate and cherries (and alcohol) is such a wonderful combination.

 

20160312_205325.thumb.jpg.ce3da5b54addba20160312_204804.thumb.jpg.904d44d3918e04

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~ Shai N.

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Panaderia Canadiense

Panaderia Canadiense

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24 minutes ago, cakewalk said:

Brings the phrase "food porn" to a whole new level!!

 

Taking it down to the theatre on the bus was…. interesting.  A lot of people staring.  Thankfully, this country's fairly cool about such things, and a lot of them probably ended up at the performance, so it was good advertising.

  • Like 4

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

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

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Tri2Cook

Tri2Cook

Posted
Posted
1 hour ago, rotuts said:

@Panaderia Canadiense   

 

pretty sure no one will comment so i won't myself

 

:laugh:


I wanted to comment, just wasn't quite sure what to say... but rest assured that any potential latent fantasies regarding the lead character from Attack of the 50' Woman in the nude, which may or may not have been lurking somewhere in the dark corners of my mind, have been laid to rest. :P

Disclaimer: The above is not a commentary on the work (Elizabeth does awesome work), the subject matter or the cause it was done for, I'm just thinking maybe not everything is at it's best when viewed super-sized.

  • Like 6

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

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dscheidt

dscheidt

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I got 8 pounds of strawberries at the grocery store today.  They were $2 (for all 8 pounds!), so I couldn't resist, but didn't expect much.  They were much better than I expected, so I made a pie.  I love strawberry pie, and can never get good ones unless I make them myself.

IMG_3330.thumb.JPG.81aea745e9bea1e57ebb6

 

IMG_3331.thumb.JPG.2d7fa6f6ccf563f066f81

 

Needs a bit more corn starch, I think, it's a bit runny. 

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RWood

RWood

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Posted

That time of year for me to make my birthday cake :). I decided to just use it to try something new or experiment. So, BB-8. That little bugger has way too much detail on him.  I had too much to do this past week so he didn't get everything. But, it was fun and now I know what to do differently if there's a next time. The cake is chocolate marbled raspberry with sour cream raspberry ganache. 

 

image.jpeg

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jmacnaughtan

jmacnaughtan

Posted
Posted

That BB-8 is wonderful.  I'm not sure I could bring myself to eat it.

 

We had some friends over, so I decided to make another tart.  This one's hazelnut.

 

Hazelnut Tart

 

56e5b58bef3e0_HazelnutTart.thumb.jpg.134

 

Sablé breton

Praliné mousseline

Mini choux buns

Toasted hazelnuts

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