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

[Pete Fred]

Pear, polenta and almond cake (Julia Turshen recipe)...

 

 

 

It was so-so. I found it a little dry, and the baby food 'hack' was disappointing (I think making my own purée would've been more flavourful).

 

Maybe my pear was a little under-ripe but the slices didn't soften much, which didn't help. You can see it better without the icing sugar...

 

 

If I made it again (which doesn't seem likely) I'd try softening the slices with some butter before arranging on top.

[oli]

Looks lovely anyways.

[RobertM]

Pecan Pie Bars.  Very easy, very rich, very calorie

dense 

[Pete Fred]

Brown sugar peach cake from Yossy Arefi's Snacking Bakes...

 

 

 

As you can see, it was not a success, aesthetically. According to the book, it should look like this...

 

 

I'm not sure why my slices sank. I used tinned peaches, but can't conceive that would account for it, and a half-inch thick is a half-inch thick everywhere in the world, last time I checked. The only other ingredients that might not translate from American to French were crème fraîche (as called for, not a substitute) and the flour. Who knows? Anyway, I think I've had similar issues with her recipes before. The cake was ok but not sufficiently interesting to make me wanna try and fix it. C'est la vie.

[TdeV]

On 11/30/2024 at 5:49 AM, RobertM said:

Pecan Pie Bars.  Very easy, very rich, very calorie

dense 

 

Yum! Do you have a recipe for this, Robert?

[OlyveOyl]

Fuji apple tarts with caramel, one simply sliced , the other diced and sprinkled with a little walnut streusel.

[Steve Irby]

I've been making this recipe from the New York Times for quite a few years now - Galatoire’s Sweet Potato Cheesecake.  This year I finished it with praline pecans from JW Renfroe Pecan Co. and a butterscotch drizzle. 

 

 

[Smithy]

20 minutes ago, Steve Irby said:

I've been making this recipe from the New York Times for quite a few years now - Galatoire’s Sweet Potato Cheesecake.  This year I finished it with praline pecans from JW Renfroe Pecan Co. and a butterscotch drizzle. 

 

 

 

It certainly looks pretty!

[Pete Fred]

I was planning on making a flourless chocolate cake from a Milk Street recipe, but when I saw the accompanying video on YouTube it took me down a little rabbit hole. I'd never heard of Torta Barozzi, a celebrated cake from near Modena, made to a 'secret recipe' at Pasticceria Gollini. Oooooo... 🙄.

 

Anyway, there seems to be a pretty standard knock-off recipe kicking around, so...

 

 

 

It was nice, quite light and moist, but not much different from many other flourless chocolate cakes. This one's missing the ground peanuts of the original so I'll try that at some point, but I don't expect it to make a world of difference.

 

I was also keen to make it after seeing a video of Massimo Bottura pairing the cake with 25-year aged balsamic vinegar. So I broke out my stash of Extra Vecchio, waited for my world to be rocked, and... hmmmmm, not feeling the "fantastica", sadly. Maybe it's that chocolate/peanut/coffee/balsamic combo that takes it to the moon.

[OlyveOyl]

Bite sized jam tarts, plum, apricot, blk cherry and Clementine jam.

 

Nutmeg scented egg custard tart.