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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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Patrick S

Patrick S

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Posted

With the second half of my batch of danish dough, I made a strawberry and cream cheese braid. I finished it with a hot apricot and sugar syrup, and a fondant icing.

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"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Anna N

Anna N

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image.thumb.jpeg.ab63c7bf282f7beecec2e21

 

 I was the lucky recipient of the major part of a CSA box and among the goodies were a number of small apples.  This is one of my favourite things to do with apples. It is based on a Jamie Oliver recipe called Summer Crumble. When I have them I add the blackberries he calls for but I find it almost as good without them. 

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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

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Anna N

Anna N

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51 minutes ago, rotuts said:

""   a number of small apples ""

 

very interesting.  any idea where the CSA got them from ?  perhaps  local cold storage ?

You know  I looked at those apples and thought I really should photograph them before I use them! Damn.   They were extremely crisp and fresh but I am not knowledgable about the cold storage of apples.  Certainly there were items in this CSA that were not local.  I am perhaps mis-calling it a CSA box.  I think it must be supplemented during the winter months when not a darn thing grows in Ontario except the piles of snow.

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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

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rotuts

rotuts

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Posted (edited)

not going to find Spring Apples pretty much anywhere in the Northern America's

 

there is a way to tell at the 'Supermarket' if the apple is the 'current season' or 'last' or from the S.America's  :

 

look at the stem where it connected to the tree :   if its all shriveled up , its the previous seasons somewhere else

 

and there is a good chance the apple was coated with some Very light wax.

 

'fresh picked' does not have that type of stem.

 

apples do keep for quite a while if stored properly and are still tasty.

 

even in California where I grew up, ( bat area ) apples only had one crop a year.

 

oranges, lemons etc  had two.

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Anna N

Anna N

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20 minutes ago, rotuts said:

not going to find Spring Apples pretty much anywhere in the Northern America's

 

there is a way to tell at the 'Supermarket' if the apple is the 'current season' or 'last' or from the S.America's  :

 

look at the stem where it connected to the tree :   if its all shriveled up , its the previous seasons somewhere else

 

and there is a good chance the apple was coated with some Very light wax.

 

'fresh picked' does not have that type of stem.

 

apples do keep for quite a while if stored properly and are still tasty.

 

even in California where I grew up, ( bat area ) apples only had one crop a year.

 

oranges, lemons etc  had two.

Thanks for that information. 

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

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Shelby

Shelby

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I had a large bag of M&M's left over from Christmas.  I picked all of the green ones out and made M&M Cheesecake Cookie bars.  Cookie on the bottom, cheesecake in the middle, bits of cookie on top.  Very sweet and rich.  Going to send some with my husband to eat on a trip.  Got rid of the green M&M's, though....now what to do with the red ones lol.

 

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ElainaA

ElainaA

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7 hours ago, Shelby said:

I had a large bag of M&M's left over from Christmas.  I picked all of the green ones out and made M&M Cheesecake Cookie bars.  Cookie on the bottom, cheesecake in the middle, bits of cookie on top.  Very sweet and rich.  Going to send some with my husband to eat on a trip.  Got rid of the green M&M's, though....now what to do with the red ones lol.

 

 

I am afraid I know exactly what I would do with the red ones and it wouldn't take very long. (You know the red ones taste the best, don't you?) :P

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Darienne

Darienne

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Thanks to Shel_B, I made my first Jerusalem Kugel tonight.  Unusual dessert.  DH wanted less crust and more sweetness.  We put Salted Caramel Sauce on it and then DH liked it better.  I'll have to do more work on this one if we are going to have it again.  Make it thicker.  Add sliced almonds.  Look at other recipes.

 

Visitors are expected for dinner tomorrow night and I think we'll try it with homemade vanilla ice cream.   The front edge is ragged because we already started sampling the Kugel. P1010001_83.thumb.JPG.62814457fce49a75eb

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Darienne

 

learn, learn, learn...

 

We live in hope. 

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Patrick S

Patrick S

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Nutella brioche flower, glazed with hot apricot syrup.

 

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IMG_1568.jpg

Edited by Patrick S (log)
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"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Panaderia Canadiense

Panaderia Canadiense

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6 hours ago, Patrick S said:

Nutella brioche flower, glazed with hot apricot syrup.

IMG_1568.jpg

 

I would love to know how that's formed, if it's just slashing or if there's some folding/flipping involved.  It's gorgeous.

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

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

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ElainaA

ElainaA

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7 hours ago, Patrick S said:

Nutella brioche flower, glazed with hot apricot syrup.

 

 

IMG_1568.jpg

This defines "food porn". I wanted to lick the screen. :x

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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

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Patrick S

Patrick S

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7 hours ago, Panaderia Canadiense said:

 

I would love to know how that's formed, if it's just slashing or if there's some folding/flipping involved.  It's gorgeous.

 

Thank you! Brioche dough is divided into 4 portions, and rolled into thin discs about 12" in diameter. The discs are layered with warmed Nutella. Cuts are made radially, dividing the disc into 16 slivers. Taking the ends of two adjacent slivers, rotate each 360 degrees in opposite directions. Repeat for all the slivers. Then, take each pair of slivers, rotate an additional 90 degrees so the long edges fave each other, and pinch these edges together. Some versions skip the last rotation and pinching. Link to recipe with photos

Edited by Patrick S (log)
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"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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RWood

RWood

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12 minutes ago, Shelby said:

*faint*  LadyHawke...my all-time favorite movie.  No one, I mean NO ONE ever knows that movie!  I love this cake!

I know! Our wedding coordinator had never heard of it either. So, I took her my DVD :). I loved this list of titles the bride sent for this cake.

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Shelby

Shelby

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1 minute ago, RWood said:

I know! Our wedding coordinator had never heard of it either. So, I took her my DVD :). I loved this list of titles the bride sent for this cake.

I'm still just amazed.  Rutger Hauer ....my first movie star crush.....sigh....

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Panaderia Canadiense

Panaderia Canadiense

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29 minutes ago, Shelby said:

*faint*  LadyHawke...my all-time favorite movie.  No one, I mean NO ONE ever knows that movie!  I love this cake!

 

Wait, what?  I thought everyone secretly loved Rutger Hauer based on LadyHawke!  People don't know this movie?  Inconceivable!

 

(then again, very few people have actually read The Princess Bride, so….)

 

Seriously, @RWood, that's gorgeous.

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

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

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Toliver

Toliver

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On 3/20/2016 at 10:43 PM, Patrick S said:

Nutella brioche flower, glazed with hot apricot syrup.

 

IMG_1542.jpg

IMG_1568.jpg

Patrick S,

Your Nutella Brioche Flower looks far better than the one shown in the original recipe you linked to. I am sure the glaze helps with that but yours looks like it rose more and ended up more golden. Good job! :)

How did it taste?

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Brian: Peter, those are Cheerios.”

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oli

oli

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Posted (edited)
On 3/20/2016 at 10:43 PM, Patrick S said:

Nutella brioche flower, glazed with hot apricot syrup.

IMG_1542.jpg

IMG_1568.jpg

What a talented individual you are.

Edited by oli (log)
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