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

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2 hours ago, Panaderia Canadiense said:

All the while I was making this, I was singing "I Feel Pretty"

 

 

xD You are so funny, PanaCan. I :x your creative cakes too. So glad you are okay to make this little girl's birthday special.

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Flour-less cake for the family Passover dinner.

Grated coconut and chocolate, with chopped toasted walnuts, some sweet wine and coffee. Sloppily frosted with coffee-vanilla whipped cream.

Served chilled, it has a lovely flavor with all ingredients melding together. The texture is slightly coarse and not heavy, very moist. The slightly bitter coffee in the whipped cream counter it's heaviness and compliments the nutty cake.

This is a recipe that my mother used to make for passover and sometimes for birthdays when I was younger and we will surely keep making it :) 

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I was gifted an amazing artisanal chai mix  which I have been enjoying as a drink but I wanted to do something more with it.   So today I brewed a cup making it quite a bit stronger than usual and made this tea loaf. I also needed to use up bits from my baking cupboard so it has raisins, currants, apricots  and some crystallized ginger in it. Unlike the one I usually make, this one also calls for an egg.  As soon as it is fully cooled I will wrap it in parchment for 24 hours but I'm really dying to slice into it. 

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Brownies with black pepper, with a layer of cream cheese flavored with vanilla and a layer strawberries.

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Spring Dessert Sampler for a chef group that came in for a luncheon. 

Rustic almond cake, roasted strawberries, olive oil ice cream with brown butter crumble, chilled vanilla rhubarb soup with creme fraiche panna cotta, candied pistachios and strawberry tuile, strawberry, white chocolate and rose water macaron and strawberry basil pate de fruit.

 

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@RWood

 

 I claim to be a "no dessert for me" person but I would love to try your dessert sampler.  It  looks scrumptious.

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Everything always looks so amazing on these threads--a bit intimidating!  Maybe I'll up my baking and photography on here :)

After reading through an old series of posts, I decided to make a tarte grenobloise, or something inspired by it.  I swapped the crust for David Lebovitz' tart crust (so easy!) and used a mix of pecans and walnuts.  Only major thing I want to change is to take the caramel a bit darker next time--and according to my taste-testers this recipe needs to be repeated!

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I was in a need of something sweet and quick, but substantial and preferably warm. So I made a "chocolate omelette". It does not really contains chocolate, only coca powder and honey. I've never seen one before, but I quite like it. An omelette has a creamy and fluffy texture that suits for a dessert. Really quick to make.

 

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2 eggs

1 full teaspoon cocoa

2 teaspoons water or milk

2-3 teaspoons honey / sugar / brown sugar / what ever (adjust to taste, I used 2 teaspoons, which is just gently sweet and I think is quite right)

a pinch of salt

some vanilla if desired

butter for pan

 

Whisk cocoa with a 2 teaspoons water or milk to make a thick paste (otherwise it will clump).
Add eggs and flavorings, including honey/sugar. Whisk well.

Cook an omelette (french style - keep it juicy).

 


Edited by shain (log)
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Walnut and spelt genoise with lemon-zest flavoured whipped cream. 

 

 

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Pies are another thing I don't do very much. My step father's 79th birthday is in a couple of weeks, but we're all going to Las Vegas that weekend, so I made him strawberry rhubarb pie instead of a cake a little early. He is crazy about rhubarb, and complains he never gets it. 

 

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 I am on a quest for venoisserie perfection. The goal here tonight was not just kougin amann, but kouignettes, in the style of Maison Georges Larnicol. In the future, I will embellish with chocolate, and framboise, and praline, and pistachio. But for the first kiss, it is only butter and sugar and caramel. Deep, rich, caramel, pulled only at the last moment. 

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Edited by Patrick S (log)
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They look great, Patrick! 

 

I made some  puff pastry yesterday. So this morning we had a sfogliata alle mele

 

 

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- Coconut dacquoise, white chocolate mousse, raspberry, lime

- Sweet shortcrust pastry, passion fruit dark chocolate mousse, crispearls, milk chocolate ganache
- Almond cake, Madagascar 67% dark chocolate mousse

 

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Edited by kriz6912 (log)
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Mother's Day dessert-buttermilk panna cotta, vanilla roasted strawberries, honey almond praline and strawberry rhubarb sorbet

 

 

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Simplicity here today. My first attempt at pistachio ameretti. These took only minutes to make based on a recipe from the cestmafournee blog: http://www.cestmafournee.com/2016/04/les-amaretti-moelleux-la-pistache.html#more

 

I added the tiniest amount of green colouring, my pistachio paste is home made and the biscuits wouldn't have had the colour of those on the blog without a little help. Having read that people had struggled to shape the individual pieces I just put the entire mix into a piping bag, cut the end and they came out nicely. I sprinkled them with a little icing sugar before baking.

 

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They are delicious. 12 quickly became 10. 

 

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Double chocolate roulade. Another family recipe from my youth, I used to love "helping" my mom to make this cake as a child, especially rolling the baked sheet cake in a moist towel. I still do ^_^

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Morher's day desserts have been 

a classic Italian: mimosa cake (mimosa flower is what you give as gift on Woman's day in Italy)

 

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and again apples and puffy pastry, and in detail puff-pastry, pan di spagna, pastry cream and apples 

 

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Edited by Franci (log)
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For Mother's Day dessert, I needed something a bit simpler. I ended up making crepes Suzette. 

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PS  :

 

Wow !

 

CS are a fantastic dessert and your look mighty fine !


Edited by rotuts (log)
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I had a go a recreating Savour's 'Kitch' petit gateau.

 

- Cinnamon pain de gene, rhubarb, panna cotta mousse.

 

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Edited by kriz6912 (log)
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Kamut chocolate chip oatmeal cookies. I like my cookies cakey. How does everyone like theirs?

 

 

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Edited by DianaM (log)
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