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

pjm333

By pjm333
in Pastry & Baking

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Katie Meadow

Katie Meadow

Posted
Posted
21 minutes ago, Pete Fred said:

It's around freezing here at the moment, so a hot, steamed pudding seemed like a good idea. Plus I was looking for an excuse to christen my newly acquired individual moulds...

 

Pud1.thumb.png.6b0330f525447b44cd4ce5dd23b7dce8.png

 

Pud2.thumb.png.23d2d22b5ef99dac7714f9581571c8c7.png

 

With Bird's custard, naturally; and a blob of plum caramel because it was just sitting in the freezer not doing much.

So beautiful! How do you make plum caramel?

Pete Fred

Pete Fred

Posted
Posted
11 minutes ago, Katie Meadow said:

How do you make plum caramel?

 

I mentioned it last summer when I had a super-abundance of plums. If you don't have Dana Cree's book*, she says that it's from a Chez Panisse recipe. But if this is it then it's not quite the same (although at the end of the day it really is just puréed fruit mixed with caramel). @ElsieD tried it with peaches and liked it.

 

*PM me and I can give you some pointers.

  • Like 2
Pete Fred

Pete Fred

Posted
Posted

Rum-buttered Almond Cookies from last year's NYT Cookie Week...

 

AlmondRum1.thumb.png.dd461570ba5c1e1bfc9a986cc22ec1a3.png

 

AlmondRum2.thumb.png.3a936c4f71dba5613924309f102c464a.png

 

They were fine, but the expected buttered-rum deliciousness didn't really come through, despite a good bath in the stuff. 

 

A handsome cookie, no doubt, and simple enough to make, so probably worth chucking into a selection for the visual appeal.

  • Like 6
Tropicalsenior

Tropicalsenior

Posted
Posted

They are beautiful cookies. It seems to me that the Almond flavor would cancel out a lot of the rum goodness.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

oli

oli

Posted
Posted (edited)

If you hadn't reviewed it, I would have added to my list of to do recipes because they do look quite appealing.

Edited by oli (log)
OlyveOyl

OlyveOyl

Posted
Posted

Gluten free chocolate , hazelnut,  pear cake .  Adapted from Emma Duckworth Bakes site, this is 2/3 of the recipe , baked in a 7” pan.

IMG_8092.jpeg

  • Like 8
  • Thanks 1
  • Delicious 1
Pete Fred

Pete Fred

Posted
Posted

@oli Don't let my equivocation put you off. I like Italian-style almond cookies; it was only the flavouring here that underwhelmed. A bit of orange or lemon zest in the dough livens things up no end, and more almond extract would help. Whether it's worth doing the rum-butter glaze in addition, I'm not so sure, although it might help with the colour.

  • Like 1
oli

oli

Posted
Posted
1 hour ago, Pete Fred said:

@oli Don't let my equivocation put you off. I like Italian-style almond cookies; it was only the flavouring here that underwhelmed. A bit of orange or lemon zest in the dough livens things up no end, and more almond extract would help. Whether it's worth doing the rum-butter glaze in addition, I'm not so sure, although it might help with the colour.

I guess I was on the fence and it didn't take much to knock me off. I just have so many recipes waiting in the wings so I have to have some reason not to include it.

  • Like 1
Pete Fred

Pete Fred

Posted
Posted

For anyone who likes a good wobble, caramelized cream panna cotta...

 

Wobble.GIF.d9b86cdbb809e0e3a817d48686355c79.GIF

 

It was good; light and delicate, barely set. If I'd have had any muslin I could've strained out the bits for a clean look.

  • Like 8
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  • Haha 2
Pete Fred

Pete Fred

Posted
Posted

@TdeV My neighbour said it reminded her of an implant. I didn't like to ask if she was speaking from personal experience.

 

Wobble2.GIF.5b9b97163950451514c86e79f2276ad6.GIF

  • Haha 7
oli

oli

Posted
Posted

Funny, I never thought that way but I guess it does look pre-op.

  • Haha 2
Tropicalsenior

Tropicalsenior

Posted
Posted
11 minutes ago, oli said:

Funny, I never thought that way but I guess it does look pre-op.

I'm sorry but I've got to ask. Are you speaking from experience?

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Vapre

Vapre

Posted
Posted

I made Frankie Gaw's "Milk Tea" Rice Crispy Treats from his book "First Generation", here's the website link:

"Milk Tea" Rice Crispy Treats | Little Fat Boy

The only difference is the website puts in miso. I might try that next time. As far as the recipe goes, he has you melt the butter and a majority of the marshmallows in a pot and then add it to a bowl with the rice crispies. In doing this I left behind more of the marshmallow mix than I would have liked. I think the next time I do this I'll use a larger pot and just add the cereal to the hot mix.

Pete Fred

Pete Fred

Posted
Posted

Until recently, I never knew that croissant butter was a thing...

 

CroissantButter.thumb.png.8d02612b5e5390bb9d4692188b20f516.png

 

I went all in on the Frenchiness and smeared it on a warm baguette...

 

CroissantBaguette.thumb.png.b5631edad2e73d99b994ebd76c497159.png

 

It's tasty stuff - how could caramelized, butter-soaked croissant purée not be! - but very rich. User discretion is advised.

  • Like 4
Alex

Alex

Posted
Posted

Salted Chocolate Chip Tahini Cookies 

 

1. Used half white, half light brown sugar

2. Added about 1/2 cup crystallized ginger bits

3. Converted to gluten-free: about 1 cup Bob's Red Mill 1:1 + about 1/3 cup almond flour until the dough felt right (I probably should have measured O.o); a very rounded 1/2 t baking soda and baking powder (ditto -- it probably was 3/4 t each); 2 whole large eggs; 6 T unsalted butter (Kerrygold)

4. Used a smaller scoop and made 36 cookies.

5. Baked about 20 minutes

  • Like 2

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

ElsieD

ElsieD

Posted
Posted
45 minutes ago, Alex said:

Salted Chocolate Chip Tahini Cookies 

 

1. Used half white, half light brown sugar

2. Added about 1/2 cup crystallized ginger bits

3. Converted to gluten-free: about 1 cup Bob's Red Mill 1:1 + about 1/3 cup almond flour until the dough felt right (I probably should have measured O.o); a very rounded 1/2 t baking soda and baking powder (ditto -- it probably was 3/4 t each); 2 whole large eggs; 6 T unsalted butter (Kerrygold)

4. Used a smaller scoop and made 36 cookies.

5. Baked about 20 minutes

Sent you a PM

OlyveOyl

OlyveOyl

Posted
Posted

Cocoa banana muffins , lightly sweetened with Lt. brown sugar, this was a half batch , six muffins. Nigella was the inspiration to use up a couple of bananas.

IMG_8158.jpeg

  • Like 5
  • Delicious 3
Pete Fred

Pete Fred

Posted
Posted (edited)

Today is La Chandeleur (Candlemas) when the French go crazy for crêpes, so I thought I'd join in with an orange and vanilla gâteau de crêpes (or mille-crêpe cake in franglais)...

 

Crepe1.thumb.png.4607de7ff9a516798f791fc9f70b7e91.png

 

Crepe2.thumb.png.506e2393ada0e81c81260d3118bbdae9.png

 

 

Edited by Pete Fred (log)
  • Like 5
  • Delicious 4
lemniscate

lemniscate

Posted
Posted
1 minute ago, Pete Fred said:

La Chandeleur (Candlemass) when the French go crazy for crêpes

Wow, serendipity.  We just had a crepe stack for breakfast layered with sausage crumbles, basted eggs, drizzled with melted butter and dusted with maple sugar.   I heartily approve of a crepe holiday.  Bonne Chandeleur.

  • Like 3
oli

oli

Posted
Posted
22 minutes ago, Pete Fred said:

Today is La Chandeleur (Candlemas) when the French go crazy for crêpes, so I thought I'd join in with an orange and vanilla gâteau de crêpes (or mille-crêpe cake in franglais)...

 

Crepe1.thumb.png.4607de7ff9a516798f791fc9f70b7e91.png

 

Crepe2.thumb.png.506e2393ada0e81c81260d3118bbdae9.png

 

 

This is similar to my favourite stacked crepes we call palacsinta,  made with walnuts, apricot jam and chocolate.

 

hungarian stacked crepes2.JPG

  • Delicious 3
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