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

pjm333

By pjm333
in Pastry & Baking

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Jim D.

Jim D.

Posted
Posted

@Pete Fred  I always enjoy your experiments (usually successful I have noted) into the world of sweets.  I was struck by your recent comment: 

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the pastry welded itself to the tin in places

 

Do have you any ideas as to why this happens?  I tried buttering the pie pan, and that resulted in an unpleasant fried look and taste to the crust.  I suspected I might be patting the crust into the pie pan too firmly; changing that technique seemed to help some, but not consistently.

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www.santiagochocolates.com

Pete Fred

Pete Fred

Posted
Posted

I'm not sure if it may just have been inexperience with this type of pie, @Jim D.. I made it the night before and left it out in a (very) cold kitchen, and when I came to cut a slice for lunch the next day I had the problem trying to remove it. But later that evening I reheated the pie (in the tin) in the microwave and it released just fine.

 

This is not something I've encountered before making European-style tarts in rings. Baking pies in dishes/pans/tins is not something I do very often, so I'm curious if this cold/warm thing is, y'know, a thing. Or should a well made pie come out of the dish just fine, hot or cold? Hopefully wiser pie-heads can chip in and help us both out.

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Pete Fred

Pete Fred

Posted
Posted

Shauna Sever's Chocolate Chip Cookie Brittle (via Food52)...

 

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It was a little too brittle-y/crunchy for me. I prefer something more biscuity (in the English sense). But if brittles are your thing, then it does exactly what it says on the tin.

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OlyveOyl

OlyveOyl

Posted
Posted

Pear, chestnut spread and hazelnut tart.  The spread had some rum added to it prior to spreading on the frozen crust which was a very positive addition to the spread! A Comice pear was sliced over the filling and sprinkled generously with crushed hazelnuts, baked for about 25 minutes until the chestnut spread started to bubble up. We really enjoyed this combination of flavors!

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Steve Irby

Steve Irby

Posted
Posted (edited)

Here's a sampling of the output from the past several days.  I've made Cornetti from the Carol Fields bread book for years.  Not Instagram ready but so good hot out of the oven.  The trim was placed in a muffin cup with homemade pear preserves.

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Chocolate Seduction from a little Consumer Guide booklet that I was gifted around 1982.  The recipe calls for a 10 inch tart pan but I made  five 4-inch tartlets.

 

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IMG_20241219_201833550.thumb.jpg.148d012c9d75db99b1c5028c6871f024.jpg 

 

And from a yard sale cookbook by Linda Collister - Divine Chocolate Recipes.  Maybe my favorite chocolate and pecan cookie recipe.  I used Callebaut 811 in all of the recipes. 

 

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Edited by Steve Irby (log)
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Smithy

Smithy

Posted
Posted

I thought I recognized Chocolate Seduction! I have, or at least used to have, that same Consumer Guide booklet. I'll have to look for it. Thanks for the reminder!

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Nancy Smith, aka "Smithy"
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Tropicalsenior

Tropicalsenior

Posted
Posted

I had some pie dough leftover from the quiche I made yesterday so I made six little Cherry streusel tarts to have for Christmas Eve tomorrow night.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

MaryIsobel

MaryIsobel

Posted
Posted
33 minutes ago, RWood said:

A couple of decorated Christmas cookies

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Those are absolutely fabulous! You are truly an artist.

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FauxPas

FauxPas

Posted
Posted
1 hour ago, RWood said:

A couple of decorated Christmas cookies

 

Those snowmen have so much detail!  They are really gorgeous. 

 

Is that Royal Icing? How did you do that lovely little bit of holly on the hat? 

 

 

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RWood

RWood

Posted
Posted
45 minutes ago, FauxPas said:

 

Those snowmen have so much detail!  They are really gorgeous. 

 

Is that Royal Icing? How did you do that lovely little bit of holly on the hat? 

 

 

Thanks! It’s all Royal icing. I piped the little Holly leaves with a paper cone. 

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curls

curls

Posted
Posted

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Whipped shortbread thumbprints from "Jam Bake" by Camilla Wynne. First recipe that I have tried from this book and they are delicious!

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RWood

RWood

Posted
Posted

Last thing I’m making. Lasagne is in the oven, and got the bûche decorated.

Decided on tiramisu this time.

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TdeV

TdeV

Posted
Posted (edited)

@RWood, I have a farmer friend who has a great fondness for tractors. How I would love to take him that bûche!

 

 

Edited to add: He's 91 in a nursing home, so this is not a real request. But I shall take him the photo!

 

 

Edited by TdeV (log)
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Pete Fred

Pete Fred

Posted
Posted

My fourth annual Christmas Day Steamed Brigade Pudding...

 

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The crust is a suet pastry; this year the filling was <deep breath> apples, pears, black treacle, dark brown sugar, raisins, ground almonds, ginger, mace, cinnamon, mixed spice, rum, lemon zest and juice, oh and tequila... and sumac.

 

I only really make it for a bit of a goof (hello tequila and sumac 👋), but I do look forward to the leftovers through Christmas week.

 

Next year I might try to get hold of some individual pudding moulds; I think they'd make for a nicer presentation.

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RWood

RWood

Posted
Posted

Had a few cookies left in the freezer. Figured I should get them baked and decorated or they would be there till next year 😑. 

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FauxPas

FauxPas

Posted
Posted
36 minutes ago, RWood said:

Had a few cookies left in the freezer. Figured I should get them baked and decorated or they would be there till next year 😑. 

 

LOVE the reindeer one! You must have a steady hand, they are all quite intricate. 

And I'm pretty sure I would have broken off the edges of the sleigh ones while working with them, ha. 

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Pete Fred

Pete Fred

Posted
Posted

Tipsy Cake...

 

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It's the signature dessert at Dinner by Heston Blumenthal, his restaurant inspired by historic British gastronomy. I ate there maybe fifteen years ago and the Tipsy Cake really is remarkably good (don't just take my word for it, these two muppets are on board, too). There's actually not much to it, being little more than brioche dough cooked in a booze-spiked cream, but some kind of magical alchemy occurs and it's definitely more than the sum of its parts.

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