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

pjm333

By pjm333
in Pastry & Baking

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Pete Fred

Pete Fred

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More French toast...

 

Pain1.thumb.png.8756b8b7aa0e35eb79445fbddc02b5fd.png

 

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This one was from a Jun Tanaka recipe. The brioche gets fried in butter, warmed through in the oven, then sugared and bruléed. At his restaurant the brioche is sliced into crustless rectangular bars and all sides get flashed with the torch for a nice caramelisation

 

I preferred this to yesterday's. The flavour of browned butter from the pan was more familiarly French toasty, and the custard used whole eggs which lent more egginess (pain perdu is also known as eggy bread in the UK). The bruléed top added a nice caramel note and a delicate crunch.

 

And looking at the pictures just now, the custardy inside and crunchy caramel exterior had a hint of cannelé about it, too.

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gulfporter

gulfporter

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Blueberry sour cream pie with crumb topping.  It's mi esposo's fave.  An old Bon Appetit (or was it Gourmet??) recipe.  

 

He's scheduled for a cardiac ablation on Monday so he's free to ask for any specials he wants.  We flew in last night from MX; he's having his procedure at the Univ. of AZ hospital in Tucson.  It's a great Medical School and we are both able to use our Medicare here.  The ortho surgeon I saw at U of AZ last fall was very complimentary of my hip replacement I had done in MX....best of both worlds for us!

 

 

 

 

bluesourpie.jpg

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RWood

RWood

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Happy Birthday to my Pops. Chocolate stout cake, peanut butter filling, chocolate buttercream and pb drizzle. 

IMG_5239.jpeg

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Katie Meadow

Katie Meadow

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3 hours ago, RWood said:

Happy Birthday to my Pops. Chocolate stout cake, peanut butter filling, chocolate buttercream and pb drizzle. 

IMG_5239.jpeg

Fabulous and amazing it is. 

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Kim Shook

Kim Shook

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@gulfporter - that is one gorgeous pie!  And best wishes for a good and speedy recovery to your husband! <hugs>

 

@RWood - Happy birthday to your extremely lucky Pops!  PB and chocolate is one of my favorite combinations.  As my mother used to say, "If God made anything better, he kept it for Himself!"

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Kim

Kim's Cookbook

What Fresh Hell is This?

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Katie Meadow

Katie Meadow

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On 6/17/2024 at 8:47 AM, Kim Shook said:

@gulfporter - that is one gorgeous pie!  And best wishes for a good and speedy recovery to your husband! <hugs>

 

@RWood - Happy birthday to your extremely lucky Pops!  PB and chocolate is one of my favorite combinations.  As my mother used to say, "If God made anything better, he kept it for Himself!"

In fact he did. He kept all the PB and dark chocolate for himself and gave only milk chocolate to the Reese's Co.

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Kim Shook

Kim Shook

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On 6/20/2024 at 1:03 AM, Katie Meadow said:

In fact he did. He kept all the PB and dark chocolate for himself and gave only milk chocolate to the Reese's Co.

Not much of a dark chocolate fan - except for covering excessively sweet things, i.e. - dried fruit, candied peel, etc.  My favorite chocolate that I've ever tasted is British Cadbury.  

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Kim

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What Fresh Hell is This?

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Katie Meadow

Katie Meadow

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29 minutes ago, Kim Shook said:

Not much of a dark chocolate fan - except for covering excessively sweet things, i.e. - dried fruit, candied peel, etc.  My favorite chocolate that I've ever tasted is British Cadbury.  

Girl, you are a cheap date! I'm a cheap date when it comes to martinis; I'm under the host after just one. But chocolate is another thing. My favorite is Neuhaus from Belgium. This year we had to decide whether to buy a box of Neuhaus dark chocolates or paint the house.

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mmlstarr

mmlstarr

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Posted (edited)

Getting obsessed with Dorie Greenspan. In particular, her cookies. So far have made Vanilla Bean Sablés, World Peace Cookies, Swedish Dream Cookies, and Chocolate Crème Sandwich Cookies (fake oreos). All were successes to varying degrees. I find her recipes so specific (when she uses weights!) and easy to follow. Everything pretty much happens just as she says it will, which is novel, I must say. I do have to occasionally adjust my oven temp or baking time, but that's my oven, not Dorie.

 

I found my way to her cookies through her carrot cake, which is the go-to birthday cake for my husband.

 

Anyway - just a shout out to Dorie, I guess. I don't have bakers in my life to geek out with, lol.

Edited by mmlstarr (log)
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FrogPrincesse

FrogPrincesse

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On 6/21/2024 at 2:37 PM, mmlstarr said:

Getting obsessed with Dorie Greenspan. In particular, her cookies. So far have made Vanilla Bean Sablés, World Peace Cookies, Swedish Dream Cookies, and Chocolate Crème Sandwich Cookies (fake oreos). All were successes to varying degrees. I find her recipes so specific (when she uses weights!) and easy to follow. Everything pretty much happens just as she says it will, which is novel, I must say. I do have to occasionally adjust my oven temp or baking time, but that's my oven, not Dorie.

 

I found my way to her cookies through her carrot cake, which is the go-to birthday cake for my husband.

 

Anyway - just a shout out to Dorie, I guess. I don't have bakers in my life to geek out with, lol.

Her recipes are generally reliable. Check out this thread on her book, Dorie’s Cookies, for more inspiration!

 

 

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Pete Fred

Pete Fred

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The remnants of last week's pain perdu experiments got repurposed into an impromptu Œufs à la Neige/Île Flottante...

 

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The salted butter caramel could've done with a brief nuking to be a little more fluid, and I'd have killed for a handful of pistachios to scatter around, but overall not bad.

 

I remain a fan of Richard Sax's Whipped Cream Pound Cake, so light and airy...

 

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At the market yesterday I was on the hunt for something to pair with it.

 

There were some deep ruby red Mara des Bois strawberries that caught my eye...

 

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They were excellent, with notes that reminded me a little of chestnut honey. Probably a one-off, but I'll be on the lookout for more next week.

 

I also picked up some apricots and yellow peaches which got a drizzle of Armagnac and a blast in a hot oven...

 

RoastedStoneFruitwithWhippedCreamCake.thumb.png.991dc18c3ad51d1378a40100696440c6.png

 

And today they were paired with a brown butter cake and mahleb whipped cream...

 

RoastedStoneFruitswithBrownButterCake.thumb.png.b5a484be8e74b9f63850565ae0ada35d.png

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mmlstarr

mmlstarr

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7 hours ago, FrogPrincesse said:

Her recipes are generally reliable. Check out this thread on her book, Dorie’s Cookies, for more inspiration!

 

 

Thank you!

 

I may have had my first outright fail tonight making Chunkers. I think I did everything as directed, down to "going by time" - 11 minutes - and "not second guessing myself" even though the cookies looked "seriously underbaked" lol. I'm having my doubts that they're going to "firm up to perfection" on the rack, lol.

 

IMG_4450.thumb.jpg.7d3039fca4233054969612d0bc340baf.jpgIMG_4451.thumb.jpg.c715eace76d655bb8e8632d4f19a3ef8.jpg

 

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FrogPrincesse

FrogPrincesse

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@mmlstarr From her website:

 

Quote

If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.

 

Worst case, you can always bake them a minute longer in the oven.

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Instagram @frog_princesse

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mmlstarr

mmlstarr

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2 hours ago, FrogPrincesse said:

@mmlstarr From her website:

 

 

Worst case, you can always bake them a minute longer in the oven.

So, maybe double the baking time later and then a good chill in the fridge, I think they'll be ok. lol

 

They're just such a weird texture for a cookie. People said they were more like brownies, and I suppose that's true. I mean, the taste is GREAT, so there's that. And I'm glad they taste good, because the cost of the chocolate in these cookies alone is small mortgage. 🤪

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Katie Meadow

Katie Meadow

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On 6/21/2024 at 7:54 AM, rotuts said:

hope you got the chocolate

I wanted the chocolates, but he felt it was def time to paint the exterior. I lost the first challenge, but the real struggle is yet to come: what color? So far I am a little bit ahead in this one. Prep work should take three weeks or so. That means we still have plenty of time to strategize and undermine each others' ideas. We don't fight about money. We don't fight about chores. We don't fight about where to go on vacation. We fight about color. Needless to say he has some terrible ideas, however my positions are weakened by the fact that I no longer can distinguish pastels at all and am not reliable   on hues of darker shades, either. 

 

This is not to say that we never argue about food. When it comes to anchovies, he uses too much.  We also disagree about at what point rotting food needs to be be tossed.I prefer when it's green. He likes black. I thought I was getting back on topic, but no. 

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Katie Meadow

Katie Meadow

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4 hours ago, rotuts said:

@Katie Meadow

 

Consider a light grey .

 

adjust up or down .

 

grey is good for some cheese , but not all cheese .

 

avoid greens at all cost . esp cheese.

 

its called blue cheese for a reason.  never called green cheese.

Do you mean the color of decaying food or the exterior paint color? It's a light grey now, and we're bored of it! 

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Katie Meadow

Katie Meadow

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Always good advice to avoid green, interior or exterior. Although if you glance at Houzz these days you see that green in kitchens is gaining fans. But it's not for me.  Benjamin Moore Arugula, no thanks.

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mmlstarr

mmlstarr

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On 6/23/2024 at 10:16 PM, mmlstarr said:

So, maybe double the baking time later and then a good chill in the fridge, I think they'll be ok. lol

 

They're just such a weird texture for a cookie. People said they were more like brownies, and I suppose that's true. I mean, the taste is GREAT, so there's that. And I'm glad they taste good, because the cost of the chocolate in these cookies alone is small mortgage. 🤪

 

So, they ended up being a big hit. Hard for over 1lb of chopped chocolate NOT to be a hit I guess. It really did take double the baking time for them to resemble the photos in Dorie's Cookies. Ah well.... At least they got there!

Thanks @FrogPrincesse for your help!

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