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

[JoNorvelleWalker]

2 hours ago, Kerry Beal said:

The rennet I have comes from the Portuguese bakery and there is no english on the bottle.

 

 

 

Fondness for Eastern European sardines aside, our manager at work is a Portuguese speaking Portuguese, and since she is a librarian she probably would be pleased to help.

 

When I was little I used to adore rennet pudding.  Although one has to ask:  for what does a bakery use rennet?

 

[lemniscate]

My second go at junket was a fail.  I warmed 2 cups whole (non ultra pasteurized) supermarket milk, made sure to keep milk 90-98F, added 10 drops rennet.  The flavoring I tried was a package of Swiss Miss hot chocolate.   It did not set.  Left it the whole day at room temp and its still liquid.   Theory is that something in the Swiss Miss counteracted the rennet, maybe.

[Kim Shook]

@CookBot – that is an absolutely beautiful babka.  I love them, but haven’t ever attempted my own. 

 

Made a Chocolate Cream Dessert for a church luncheon last Sunday:

 

A cookie crust and a chocolate, marshmallow, and whipped cream filling.  This is one of those mysterious things that is perfectly good, but that people go inexplicably crazy over.  I made it back in March and thought it was good, but everyone I served it to loved it.  Same this time. 

[rotuts]

@Kim Shook 

 

what a nice thing to to !

 

would you share the Rx 

 

I know exactly what you mean by 

 

"" is perfectly good, but that people go inexplicably crazy over ""

 

cheers.

[Kim Shook]

6 hours ago, rotuts said:

@Kim Shook 

 

what a nice thing to to !

 

would you share the Rx 

 

I know exactly what you mean by 

 

"" is perfectly good, but that people go inexplicably crazy over ""

 

cheers.

 

Here you go.  Always happy to share!  I honestly think that doubling the amount of chocolate or using dark chocolate would be a good idea.  

[RWood]

Happy Birthday to my cousin Jackie. She lives for York Peppermint Patties, so chocolate cake with minty cream filling.

Edited September 23, 2022 by RWood (log)

[CookBot]

On 9/22/2022 at 8:31 AM, lemniscate said:

 Theory is that something in the Swiss Miss counteracted the rennet, maybe.

 

My money would be on an acid in the Swiss Miss, something other than lactic acid.  Just a guess.

 

[CookBot]

On 9/20/2022 at 10:51 PM, JoNorvelleWalker said:

Although one has to ask:  for what does a bakery use rennet?

 

For sweet cheese fillings, such as you find in Danish pastries?

 

 

 

[CookBot]

1 hour ago, RWood said:

Happy Birthday to my cousin Jackie. She lives for York Peppermint Patties, so chocolate cake with minty cream filling.

 

I love the way the bottom of the cake is indistinguishable from the cake stand.  Very arty!

 

Or did you frost the cake stand too???    😉  

[RWood]

13 hours ago, CookBot said:

 

I love the way the bottom of the cake is indistinguishable from the cake stand.  Very arty!

 

Or did you frost the cake stand too???    😉  

just the lighting 🤷‍♀️☺️

[Kim Shook]

Jessica made a yummy cheesecake pie:

 

Cheesecake is one of my very favorite desserts and she did a great job. 

[shain]

Muesli with fruits.

 

 

[shain]

Tapioca noodles with mango, coconut milk, banana.

 

[Darienne]

1 hour ago, shain said:

Tapioca noodles with mango, coconut milk, banana.

 

And Pomegranate arils?

[shain]

22 minutes ago, Darienne said:

And Pomegranate arils?

 

Yes. Also some pandan extract and a bit of lime. 

[Shelby]

I got some fresh figs!!!!

 

Fig galette 

 

[RWood]

Heading to Rhode Island for a wedding this week. Made some macarons for family.

Caramel, espresso, bourbon pecan and pistachio.

[Darienne]

1 hour ago, RWood said:

Heading to Rhode Island for a wedding this week. Made some macarons for family.

Caramel, espresso, bourbon pecan and pistachio.

I really do think we need a "WOW" icon.

[CookBot]

On 10/1/2022 at 7:19 PM, RWood said:

Heading to Rhode Island for a wedding this week. Made some macarons for family.

Caramel, espresso, bourbon pecan and pistachio.

 

Stunning!  Especially the bourbon pecan ones.  And I don't even like macarons much!

[gulfporter]

I hate baking.  Saw this on Cooks Country the other night and decided to try it.  Blueberry Biscuits.  Came out fine.  I will not bake again for at least 3 months. 

 

https://wskg.org/cooks-country-blueberry-biscuits-ep-1505/

 

[oli]

12 minutes ago, gulfporter said:

I hate baking.  Saw this on Cooks Country the other night and decided to try it.  Blueberry Biscuits.  Came out fine.  I will not bake again for at least 3 months. 

 

https://wskg.org/cooks-country-blueberry-biscuits-ep-1505/

 

Looks yummy to me

[ElsieD]

I made an Epicurious recipe, Salted Caramel Risotto.  We had it for dessert tonight, layered with unsweetened whipped cream.  I had put it in small glass jars as it is very rich so I figured it best not make the servings to large.  I was right - it's delicious but very, very rich.

[Kerry Beal]

Can't recall if it was eG or elsewhere I was reading about Gateau Concorde - but seemed like it was made for the pacojet. Meringue easily made - added cocoa powder and almond powder. 3 discs into the oven after the turkey came out. Ganache added to cream also whipped in the pacojet. Too lazy to make curls - but had some ground chocolate (also done in the pacojet) to sprinkle on the top. 

 

After it spends the night in the fridge it should turn into the perfect dessert. 

 

 

 

[RobertM]

Banana Cake with Peanut Butter frosting for a friends birthday

 

[JoNorvelleWalker]

52 minutes ago, RobertM said:

Banana Cake with Peanut Butter frosting for a friends birthday

 

 

I don't celebrate birthdays for religious reasons but I almost might reconsider if someone served me a slice of this.