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

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Today something light, healthy and easy to prepare - Millet groats breakfast 

 

Ingredients (for 2 people):
50g of millet flakes
300ml of coconut milk
3 tablespoons of xylitol
½ teaspoon of vanilla essence
3 apples
½ teaspoon of cinnamon
2 tablespoons of sesame seeds
2 tablespoons of sunflower seeds

 

the whole recipe is here

 

 

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Kasia Warsaw/Poland

www.home-madepatchwork.com

follow me on Facebook and Instagram

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Made a showpiece for a Facebook giveaway action.

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Tonight's Dessert.....simple Lemon Bars but, I have so many extra egg whites I decided to top them off with a meringue 

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The cake baking thing is an exploratory experience for me, however, my newly found sweet tooth is very happy. Yesterday I made a yoghurt and walnut cake from the book "Crazy water, pickled lemons" by Diana Henry. The recipe involved a coffee, sugar and brandy syrup being poured over after baking. Directions to let it sit overnight were considered, but the sweet tooth won out....

 

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3 hours ago, sartoric said:

The cake baking thing is an exploratory experience for me, however, my newly found sweet tooth is very happy. Yesterday I made a yoghurt and walnut cake from the book "Crazy water, pickled lemons" by Diana Henry. The recipe involved a coffee, sugar and brandy syrup being poured over after baking. Directions to let it sit overnight were considered, but the sweet tooth won out....

 

Quite a coincidence!  I pulled out Crazy Water Pickled Lemons today and marked a couple of recipes to try.   Your cake looks lovely.

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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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Easter treats for everybody!

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3 hours ago, ninagluck said:

Easter treats for everybody!

 


Awesome! I'll start watching my mailbox!

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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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Posted (edited)

@David Ross,

I'm planning to try your lemon bars, which look wonderful. Assuming I use your recommended 9 x 9 pan, about how many servings do you think the recipe would make?  Thanks.


Edited by Jim D. (log)

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Posted (edited)

I made a half recipe of the lemon & ricotta cake from Diana Henry's Simple.  The recipe is available online here.

After doing the appropriate geometry calculations, I determined a 6-inch springform pan would be pretty close to half the surface area of an 8-inch pan. I got distracted and feared it was way over-baked due to the browning but after cutting a slice, it's still very soft and moist inside. If I do it again, I may drop the oven temp a bit. I used limes instead of lemons because my lime tree is loaded with fruit. Served with blackberries, candied lime peel and a wee glass of homemade limoncello (also made from limes)

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Very nice and not too sweet!


Edited by blue_dolphin to add link (log)
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3 hours ago, Jim D. said:

@David Ross,

I'm plan to try your lemon bars, which look wonderful. Assuming I use your recommended 9 x 9 pan, about how many servings do you think the recipe would make?  Thanks.

 

I'm not David but I did make his delicious squares.  I cut it in 9 pieces but that was too big, although we did manage to eat them.  I think 12 would be good.

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9 minutes ago, ElsieD said:

 

I'm not David but I did make his delicious squares.  I cut it in 9 pieces but that was too big, although we did manage to eat them.  I think 12 would be good.

Thanks very much for that answer. It's exactly what I needed to know.

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16 hours ago, Jim D. said:

@David Ross,

I'm planning to try your lemon bars, which look wonderful. Assuming I use your recommended 9 x 9 pan, about how many servings do you think the recipe would make?  Thanks.

 

I made them again this weekend for Easter dinner, but I think I cut them too big.  I cut about 9 bars, but they are so rich I noticed folks take a few bites and stop.  I would recommend cutting it into 12 bars.

 

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Today the recipe for "Fluffy pancakes" which I use to prepare for my kids:

 

Ingredients:
 

200g of kefir
2 eggs
150g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
2 tablespoons of brown sugar
2 tablespoon of oil

 

The whole recipe is here

 

 

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Kasia Warsaw/Poland

www.home-madepatchwork.com

follow me on Facebook and Instagram

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My annual Easter cakes! One of them also served as a birthday cake - that one is a double egg surrounded by edible grass! Strawberry and green apple flavors - it was determined that it tastes like those little penny candy space ships we used to eat as kids or communion wafers....!

thanks for looking!

Ruth

eastercake1.jpg

eastercake2.jpg

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Strawberry Pate de fruit !
 

Strawberry Pate de Fruit.jpg

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On 4/20/2017 at 5:23 PM, rajoress said:

My annual Easter cakes! One of them also served as a birthday cake - that one is a double egg surrounded by edible grass! Strawberry and green apple flavors - it was determined that it tastes like those little penny candy space ships we used to eat as kids or communion wafers....!

thanks for looking!

Ruth

eastercake1.jpg

eastercake2.jpg

 

Nice work! So pretty.

 

My mom used to make us special birthday cakes from the Angel Flake Coconut "Cut-Up Cakes" pamphlet style cookbook. They were one of the highlights of our young lives. I am sure your birthday honoree will think so too.

 

I have the Baker's "Cut-Up Cake Party Book" copyright 1973 by General Foods Corp., but it is not as cool with creative designs, It's okay and does include the Butterfly design from the Angel Flake version, but I sure would love to have the original one. They are both pretty cool though and allow the average home cook to create very attractive cakes from mixes with standard pans, cut out shapes, and assemble and decorate a very attractive cake that thrills kids, and (secretly) me. :) Mom would give us the little booklet weeks before our birthdays and let us pick the design. Such a quandary! Such anticipation! Thanks for bringing these memories back.

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> ^ . . ^ <

 

 

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Another day, another cake. I had bananas going south, so banana and walnut cake emerged from the oven. I subbed melted butter with coconut oil, and a recent failed experiment in making coconut ladoos became the icing. 

 

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Coconut ladoos are milk, sugar and desiccated coconut boiled until dry enough to roll into balls. It just didn't happen for me, so I whacked it in the fridge hoping to firm it up. That also didn't happen. It did, however, make a perfectly acceptable icing for the cake.

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I did the banana theme today too. Not too exciting a picture but it's banana bread baked in a 13x9 because there was a large amount of batter and I didn't want to bother with multiple loaves. I took my usual banana bread recipe (which is of the standard variety) and mucked around with it a bit. I had 4 sliced bananas that had spent several days soaking in rum in order to make a rum liqueur and it seemed a shame to waste them so I mashed them with 4 more non-soaked well ripened bananas and used that for the banana component. I added some almond extract in addition to the usual vanilla because orgeat has taught us that rum and almond are good dance partners. And I added a very small amount of cinnamon, nutmeg, allspice and clove. I mean tiny, as in 1/4 tsp of cinnamon and allspice and 1/8 tsp of nutmeg and clove in a large batch of batter. I didn't want the spice forward. Didn't even really want them particularly noticeable, they're just supposed to be a supporting element to enhance the rum and banana a bit. I normally don't add any of those spices to my banana bread. Also, the bananas were already pretty boozy but I tossed in a bit of additional rum just to be safe. It smelled good baking but it'll probably be tomorrow before I taste it so I don't have an interior shot. With 8 bananas, brown sugar instead of white and 1/2 lb of butter, I can't imagine it being dry.

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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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13 minutes ago, Tri2Cook said:

Also, the bananas were already pretty boozy but I tossed in a bit of additional rum just to be safe

 Perhaps you should wait to dig in until the sun is over the yardarm.xD

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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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 minutes ago, Anna N said:

 Perhaps you should wait to dig in until the sun is over the yardarm.xD


Probably a good idea. :D Two things make that easier, I leave for work at around 5:30 am and eating sweet items before I've eaten something else has a habit of making my gut unhappy. So it'll probably be tomorrow evening.

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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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I was wanting to take the new 100mm macro lens for a spin, but didn't have time for a major project. So I ended up making one of those vanilla "magic" cakes. It starts with a foamy batter with the consistency of egg nog. The recipe worked as advertised, separating into more or less discrete layers upon cooking. But I didn't find the end result particularly magical. Finished with dulce de leche.

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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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@Patrick S, I had exactly the same experience with the magic cake. Everything happened as it was supposed to, but all I could think of after eating it was "This is what magic tastes like?" I love custard, but did not find this cake appealing. I always wonder what I did wrong when so many people rave about something (such as this cake), but your experience appears to confirm mine.

 

Would you mind if I sent you a PM about your macro lens? I have had no success with mine--people on eGullet get better photos with their smartphones than I do with my $$ lens.

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1 hour ago, Jim D. said:

@Patrick S, I had exactly the same experience with the magic cake. Everything happened as it was supposed to, but all I could think of after eating it was "This is what magic tastes like?" I love custard, but did not find this cake appealing. I always wonder what I did wrong when so many people rave about something (such as this cake), but your experience appears to confirm mine.

 

Would you mind if I sent you a PM about your macro lens? I have had no success with mine--people on eGullet get better photos with their smartphones than I do with my $$ lens.

 

Sure, feel free to hit me up via PM anytime!


"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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