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

pjm333

By pjm333
in Pastry & Baking

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OlyveOyl

OlyveOyl

Posted
Posted

It’s a mario batali recipe called savory lemon jam as he adds oregano/thyme to it. This is a sweetened version which I think you should be able to google it, I don’t have a link.  It’s delicious, especially with Meyer lemons.

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gulfporter

gulfporter

Posted
Posted
On 8/5/2024 at 3:54 PM, gulfporter said:

Mi esposo is so lazy he even short-cutted this 3 ingredient no-bake dessert. 

 

He melted the butter and chocolate in micro, then added the can of pumpkin (NOT pie filling) and stirred by hand.  To make storing easier he put it in a square tupperware container, no paper or cooking spray.  It set up in 2 hours in fridge; then he topped with a quick ganache.  Wouldn't call it a 'cake' more a dense mousse, but a nice one at that.  

 

It tastes better than expected, guess it'd be smoother had he blended it, but like I said, he can be a Lazy Cook 

 

Or Non-Cook in this case.   

 

Recipe here:  https://kirbiecravings.com/3-ingredient-no-bake-chocolate-cake/

 

 

 

 

no bake.jpeg

 

Update:  We discovered there is a 2 ingredient version of this dessert.  Just the pumpkin and chocolate, no butter. 

 

Yesterday mi esposo made each recipe.  I blitzed each mixture with my stick blender for better consistency.  

 

When they were set I prepped a blind taste test for him.  While the 3 ingredient version was smoother in texture, the 2 ingredient recipe tasted the same.  I concurred even though my tasting wasn't blind. 

 

He topped each with a quick ganache....he uses half-and-half instead of heavy cream because we always have the 1/2 n 1/2 in house for our coffee.  

 

They are great on their own, but add a spoonful of sieved raspberry coulis and it's a substitute for a high-end restaurant flourless chocolate cake (let the piece sit on counter 5 minutes to soften).  

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BeeZee

BeeZee

Posted
Posted

Mixed berry Passover crisp, topping is farfel mixed with cinnamon/sugar/butter. I have to resist picking those crispy bits off.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

Smithy

Smithy

Posted
Posted
50 minutes ago, BeeZee said:

Mixed berry Passover crisp, topping is farfel mixed with cinnamon/sugar/butter. I have to resist picking those crispy bits off.

image.thumb.jpeg.ff338d6bef0c24b113cb5374d296d5b3.jpeg

 

It looks delicious! I had to look up "farfel" to learn its culinary definition*. Are you using the pasta, or matzoh farfel?

 

*as opposed to the dog's name in the old Nestle's Quik commercials

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Nancy Smith, aka "Smithy"
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BeeZee

BeeZee

Posted
Posted

@Smithy, this is matzoh farfel, little broken up bits of matzoh used in lieu of oatmeal for the topping. It was delicious with some vanilla ice cream.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Last night I baked a batch of Rose Levy Berenbaum chocolate cupcakes that I took to work.  Lots left over, and chocolate buttercream all over the kitchen.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

TdeV

TdeV

Posted
Posted
8 hours ago, JoNorvelleWalker said:

Last night I baked a batch of Rose Levy Berenbaum chocolate cupcakes that I took to work.  Lots left over, and chocolate buttercream all over the kitchen.

 

A good palette knife might help collect it all. Then what are you going to do with it?

OlyveOyl

OlyveOyl

Posted
Posted

Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade.  This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all.  From fruits to nuts, this cake handles all with aplomb.

IMG_8683.jpeg

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
12 hours ago, TdeV said:

 

A good palette knife might help collect it all. Then what are you going to do with it?

 

You have to ask?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

FrogPrincesse

FrogPrincesse

Posted
Posted
12 hours ago, OlyveOyl said:

Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade.  This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all.  From fruits to nuts, this cake handles all with aplomb.

IMG_8683.jpeg

 

Thanks for sharing. I make marmalade and am always on the lookout for good marmalade dessert recipes. That one looks delicious!

Did you also try it with butter or margarine as in the original recipe (link)? I just wonder how how olive oil changes it.

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oli

oli

Posted
Posted
10 minutes ago, Ann_T said:

HomemadeEasterEggsApril16th20251.thumb.jpg.be91a4ee23ee1a5195e66ae0ee356340.jpg

Chocolate coated cream filled Easter Eggs.

HomemadeEasterEggsApril16th2025.thumb.jpg.8dfa0b6650a21addff56be5e19b2afad.jpg

Haven't made these in a few years so made a double batch and will give most away.

 

Talented. Wished I still lived there in BC.

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Tropicalsenior

Tropicalsenior

Posted
Posted
1 hour ago, Ann_T said:

Chocolate coated cream filled Easter Eggs.

I went to Google to find a recipe and lo and behold I found this. Thank you, Ann.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

OlyveOyl

OlyveOyl

Posted
Posted (edited)

@FrogPrincesse  Here’s a crumb shot, it’s very fine textured, thin crust and because it’s so good this way, I have never made it with butter.  I make it entirely in the food processor.

i imagine it would be very good using butter and as written by Roddy, that is how it was made, I hope you try it either way!

I warm up some jam, add a little liqueur of choice and brush it on the outside of the cake, then sprinkle with confectionery sugar.  

IMG_8677.jpeg

Edited by OlyveOyl (log)
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PetarG

PetarG

Posted
Posted (edited)

 

On 4/16/2025 at 6:45 AM, JoNorvelleWalker said:

Last night I baked a batch of Rose Levy Berenbaum chocolate cupcakes that I took to work.  Lots left over, and chocolate buttercream all over the kitchen.

 

Don't know why, but her recipes (I bought the cookie bible) are always great, unlike what a random browse on the internet does. And she always explains the "Why" behind every step.

Edited by PetarG
Mistake (log)
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Pete Fred

Pete Fred

Posted
Posted

As the nursery rhyme goes:

 

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!

If you have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot cross buns!

 

Buns.thumb.png.0ef48bb1cd7099c4c47fd674f5b2fda2.png

 

Bun.thumb.png.de93b51de0e17708297202d1dd5ca07a.png

 

These were based on a Thomas Keller recipe which I seem to have adapted at some point in the past, unfortunately to its detriment. The spice mix was all wrong, and the texture a bit dry and crumbly. I'm scratching my head as to how it made its way into my recipe folder.

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FrogPrincesse

FrogPrincesse

Posted
Posted

@OlyveOyl And here it is! I followed the original recipe (with butter). I used an extra tablespoon of marmalade in the batter by mistake (the one that was meant for the glaze). The marmalade was a “vintage” homemade sour orange and Jamaican rum marmalade which gave the cake a dark color. The cake is on the smaller side (I used a standard loaf pan), and didn’t rise very much. The texture is lighter than a pound cake and it’s extremely delicious. 😄

 

54462546628_78d20cd490_b.jpg

 

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OlyveOyl

OlyveOyl

Posted
Posted (edited)

@FrogPrincesse  Happy to hear you are enjoying it and found a good use for your marmalade.

i use White Lily self rising flour added to the FP in two parts after everything else has been well processed.

ETA. …I also made some orange sugar with the peel/zest of an orange for the cake.

Edited by OlyveOyl (log)
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Pete Fred

Pete Fred

Posted
Posted

The disappointing HXBs from the other day deserved better than the bin so this pain perdu from the guys at Fallow seemed as good a way as any to use them up...

 

Perdu1.thumb.png.0c60fee02373584d0a7dd7b4b6cfbdb7.png

 

Perdu2.thumb.png.3f6f582248d9f11c5d38bd9b59027835.png

 

I didn't have any marmalade so used Jersey Black Butter instead. It was pleasant, and I liked the whisky cream.

 

However, I'm not sure how long it'll take to work my way through the remaining 1.3kg (3 lb) block!

 

PerduBlock.thumb.png.f634a7fe40561dc2a03e9ee2bd532e00.png

 

(The Fallow YouTube channel is worth a look, by the way.)

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rotuts

rotuts

Posted
Posted

I'll take it.

 

w all the other stuff , of course .  esp BlackButter.

 

very nice video references .

 

thank you .

Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

I made a couple batches of mini muffins today. The dark ones are cinnamon spice muffins and  the light ones are blueberry muffins from a Betty Crocker mix that I quite like. The recipes made more than are pictured here because I ate a couple and gave some to the repairmen that came to fix my internet.

20250421_104211.thumb.jpg.3888c402bcd75b1ea5e916e3056df3f3.jpg

Earlier this week I made a batch of gingerbread muffins that were excellent but I didn't get a picture of them. I like making the mini muffins because they are about half the size of a regular muffin and you don't have to feel guilty about eating two or three of them because you aren't really getting that much.

Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

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