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Your Daily Sweets: What Are You Making and Baking? (2017 – )

pjm333

By pjm333
in Pastry & Baking

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ElsieD

ElsieD

Posted
Posted
20 minutes ago, pjm333 said:

JohnT,

   Thanks they taste great but they have a short shelf life, its a 1 day cookie.

 

BROWNIE COOKIES   350 DEGREES

 

350 GRAMS CHOCOLATE / CHOPPED FINE

40 GRAMS BUTTER

2 EGGS

2/3  CUP SUGAR / SUPERFINE

1/4 CUP A.P. FLOUR

1/4 tsp BAKING POWDER / SALT

 

 PEANUT BUTTER FILLING

160 GRAMS 10X

280 GRAMS PEANUT BUTTER / SMOOTH

80 GRAMS BUTTER / SOFT

                                          COOKIES - MELT 200 GRAMS CHOCOLATE & BUTTER TOGETHER. BEAT EGGS & SUGAR TOGETHER TILL THICK & PALE IN COLOR. SIFT IN FLOUR AND BAKING POWDER,SALT ADD REMAINING 150 GRAMS OF CHOPPED CHOCOLATE. ADD MELTED CHOCOLATE BUTTER AND MIX TILL COMBINED, LET SIT 10 MINUTES. SCOOP & BAKE FOR ABOUT 10 MINUTES TILL TOP IS PUFFED & CRACKED AND SLIGHTLY FIRM. COOL DOWN.

     FILLING - BEAT ALL INGREDIENTS TILL BLENDED. 

                        

 

What is 160 grams 10X?  These look good!

Tri2Cook

Tri2Cook

Posted
Posted
5 hours ago, pjm333 said:

JohnT,

   Thanks they taste great but they have a short shelf life, its a 1 day cookie.

 

BROWNIE COOKIES   350 DEGREES

 

350 GRAMS CHOCOLATE / CHOPPED FINE

40 GRAMS BUTTER

2 EGGS

2/3  CUP SUGAR / SUPERFINE

1/4 CUP A.P. FLOUR

1/4 tsp BAKING POWDER / SALT

 

 PEANUT BUTTER FILLING

160 GRAMS 10X

280 GRAMS PEANUT BUTTER / SMOOTH

80 GRAMS BUTTER / SOFT

                                          COOKIES - MELT 200 GRAMS CHOCOLATE & BUTTER TOGETHER. BEAT EGGS & SUGAR TOGETHER TILL THICK & PALE IN COLOR. SIFT IN FLOUR AND BAKING POWDER,SALT ADD REMAINING 150 GRAMS OF CHOPPED CHOCOLATE. ADD MELTED CHOCOLATE BUTTER AND MIX TILL COMBINED, LET SIT 10 MINUTES. SCOOP & BAKE FOR ABOUT 10 MINUTES TILL TOP IS PUFFED & CRACKED AND SLIGHTLY FIRM. COOL DOWN.

     FILLING - BEAT ALL INGREDIENTS TILL BLENDED. 

                        


Unlike JohnT, I am very much a cookie guy and I'm a big fan of peanut butter... so thanks!

  • Like 1

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

Toliver

Toliver

Posted
Posted (edited)

I thought I would post this article here about a baker who gets a little artistic with her pie crusts.

"Seattle baker's gorgeous pies will leave your jaw on the floor and your mouth watering"

Quote

Driven by color and pattern, Ko constantly brainstorms color combinations and geometric patterns that she replicates with pie dough and fruit. Science! 

"I usually have some nebulous idea in my head for design and then improvise as I go along, depending on how well the dough or fruit cooperates with my vision," said Ko. "My final products are generally happy accidents."

If you click on the Instagram pictures in the article, it takes you to her account where she gives a little info about the pie that's pictured. She's very "punny" which wears thin, but I think the crusts are inspirational. I especially liked the pear pie/tart.

 

edited to add: Moderators, feel free to move this post if need be.

Edited by Toliver (log)
  • Like 1

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

rarerollingobject

rarerollingobject

Posted
Posted

I wanted to make a lemon in the shape of a lemon, so I had a silicone mold in the shape of a lemon comissioned from a lemon silicone mold maker in China, and filled it with frozen lemon white chocolate mousse ice cream, with a core of frozen lemon curd, and sprayed the outside with lemon-flavored cocoa butter velvet spray and stuck a lemon leaf in the end, and my colleague who loves lemon said it was the lemoniest lemon that’s actually a faux lemon she’s ever tasted. 

 

24879610_10155947668779122_2705886860723617473_o.thumb.jpg.17a740223c5cc9eea99e543c6f8ac478.jpg

 

24837450_10155947668789122_4799386050626766827_o.thumb.jpg.4f875c085f0645d8c6b736fb67d9c09e.jpg

  • Like 16
jmacnaughtan

jmacnaughtan

Posted
Posted
3 hours ago, rarerollingobject said:

I wanted to make a lemon in the shape of a lemon, so I had a silicone mold in the shape of a lemon comissioned from a lemon silicone mold maker in China, and filled it with frozen lemon white chocolate mousse ice cream, with a core of frozen lemon curd, and sprayed the outside with lemon-flavored cocoa butter velvet spray and stuck a lemon leaf in the end, and my colleague who loves lemon said it was the lemoniest lemon that’s actually a faux lemon she’s ever tasted. 

 

 

Very cute ;)

 

Have you been browsing Cédric Grolet's new book?

 

 

jmacnaughtan

jmacnaughtan

Posted
Posted
2 hours ago, rarerollingobject said:

Yep @jmacnaughtan, it’s the Cedric Grolet idea as you can see from the hashtags on my instagram post beneath the video. But no, I don’t have the book.

 

 

Hmmm.  I should probably start paying attention to hashtags.  

 

But I do like his work - I'd particularly like to try his fresh almond one.  But that means waiting until they're back in season :/

 

chromedome

chromedome

Posted
Posted
5 hours ago, rarerollingobject said:

Yep @jmacnaughtan, it’s the Cedric Grolet idea as you can see from the hashtags on my instagram post beneath the video.

 

...but yours goes to 11. 

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

blbst36

blbst36

Posted
Posted

I made a bundt cake.  I've made it before, but I didn't get the swirl I did this time.  I also made ganache for the first time.  I think it was a little too thin.  Next time, I want to fiddle with the proportions and see if I can get it thicker.  It was like water.

 

20171205_172856.jpg

20171205_211619.jpg

  • Like 9
jmacnaughtan

jmacnaughtan

Posted
Posted
On 08/12/2017 at 9:48 PM, blbst36 said:

I made a bundt cake.  I've made it before, but I didn't get the swirl I did this time.  I also made ganache for the first time.  I think it was a little too thin.  Next time, I want to fiddle with the proportions and see if I can get it thicker.  It was like water.

 

Try a straight 1:1 ratio of dark chocolate to cream.  That's not too thin, and if you need it thicker you can let it set a little.

jmacnaughtan

jmacnaughtan

Posted
Posted

I made a Mont Blanc for dessert yesterday.  It was nice, but I couldn't help monkeying around with the flavours (adding ginger and lemon) so it didn't really taste like a Mont Blanc.

 

Still tasty, though.

 

Mont Blanc

 

5a2d5fec1b29b_MontBlanc.thumb.jpg.52e1d7fc859691214abcc1f96a6ec8c2.jpg

 

Speculoos, ginger and chestnut base

Chestnut and brandy buttercream

Lemon chantilly

French meringue batons

  • Like 15
  • Delicious 2
blbst36

blbst36

Posted
Posted
3 hours ago, jmacnaughtan said:

 

Try a straight 1:1 ratio of dark chocolate to cream.  That's not too thin, and if you need it thicker you can let it set a little.

 

It was 1/2 cup cream and 4 ounces chocolate.

jmacnaughtan

jmacnaughtan

Posted
Posted
26 minutes ago, blbst36 said:

 

It was 1/2 cup cream and 4 ounces chocolate.

 

Is that 1:1?  I always do mine by weight.  Try measuring 4 ounces of cream next time :)

 

rarerollingobject

rarerollingobject

Posted
Posted

Ornament cookies. For hanging as Christmas decorations in my office's Christmas decoration competition.

 

And the other thing I made yesterday was a birthday cake for someone; it’s a four layer chocolate mud cake with raspberry meringue filling and freeze dried raspberries, but it was really just an excuse to replicate the concrete look I learned at a cake course I recently did. And a handpainted white chocolate sail for decoration.

 

24852139_10155956728894122_6058473117648129436_n.thumb.jpg.775a3a6677ba80736a21e2d0eb0c1029.jpg

24909837_10155958825879122_8310513851090467668_n.thumb.jpg.60e539a5189ee8d3771bd4b02e1fb53c.jpg

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24955785_10155958825884122_3335778538671639991_o.thumb.jpg.f190393e2fe295a6f6cceaad6c7db7d8.jpg

 

 

25188887_10155961606479122_2268374533244904158_o.thumb.jpg.9b7855b786ae6501fd065f7b286c9706.jpg

25073527_10155961606484122_3457377640399245379_o.thumb.jpg.d4ab5ad666c1489fac246006c47a3b8c.jpg

25188855_10155961606489122_4158353987695322955_o.thumb.jpg.e9e79386a1449c070efa42f7e0ff292c.jpg

24958666_10155961606474122_8518073650338702408_o.thumb.jpg.daed4eed87348141a90f64cc1b1630e9.jpg

 

  • Like 23
Tri2Cook

Tri2Cook

Posted
Posted

That cake's a beauty. Your posts about the concrete cake pushed me to do a little google searching and the sail seems to be a common theme with the cake. Would anybody be willing to educate the not-so-artsy guy and explain the concept of a sail protruding from a chunk of concrete? That's not a criticism at all, it works and it looks really nice, I'm just wondering if there's an art-related concept behind it or if the person who created the design just decided it'd be nice to have something decorative on it.

  • Like 2

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

rarerollingobject

rarerollingobject

Posted
Posted (edited)

@Tri2Cook - Well, to my eye it’s because you have something as resolute and brutalist in form as a solid, tall cylinder of cold-looking concrete-like cake, you want to contrast it with something more organic and whimsical in form and colour.

 

Otherwise you have a plain pylon of cake that calls for SOME decoration; flowers would look wrong, ribbons or sprinkles similarly incongruous, spiky chocolate shards too similarly cold. I think the height and drama and organic curves of a sail are just about the perfect decoration to contrast and set off the concrete-yness of the cake beneath it.

 

Although, I was going to paint the whole sail in metallic copper lustre dust instead of marbling it, but changed my mind at the last minute. 

Edited by rarerollingobject (log)
  • Like 4
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