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

[gulfporter]

Blueberry sour cream pie with pecan crumble topping. 

 

 

[rotuts]

@gulfporter

 

Wow !

 

Would you share  the Rx for that ?

 

looks like something I might make w pre-made pice crust !

Edited May 6 by rotuts (log)

[gulfporter]

This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference).   I also add juice of 1/2 a lemon into the blueberry mixture.

 

I use a pre-rolled store-bought pie crust because I am lazy. 

 

https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

[rotuts]

@gulfporter

 

Thank you .

 

agree w you on the vanilla.

Edited May 6 by rotuts (log)

[oli]

28 minutes ago, gulfporter said:

This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference).   I also add juice of 1/2 a lemon into the blueberry mixture.

 

I use a pre-rolled store-bought pie crust because I am lazy. 

 

https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

Any other recipe from that site that you particularly like?

[gulfporter]

11 minutes ago, oli said:

Any other recipe from that site that you particularly like?

No. This pie recipe goes back to Goumet or Bon Appetit to 1980s.  It's been copied at lots sites over the years. 

 

I remember the first time I made it my late FIL declared it the Perfect Pie. He gifted me both mag subscriptions every Xmas. I made him this pie a few times every year. 

Edited May 6 by gulfporter (log)

[oli]

17 minutes ago, gulfporter said:

No. This pie recipe goes back to Goumet or Bon Appetit to 1980s.  It's been copied at lots sites over the years. 

I am in Sun Lakes 6mos/yr. I am sure you've been to Barrio bakery in Tucson and I am glad they are in Gilbert - lines are not as long.

Edited May 6 by oli (log)

[gulfporter]

45 minutes ago, oli said:

I am in Sun Lakes 6mos/yr. I am sure you've been to Barrio bakery in Tucson and I am glad they are in Gilbert - lines are not as long.

Yes, Barrio is terrific....but oh the lines!  

[TdeV]

On 5/4/2025 at 9:22 PM, OlyveOyl said:

Pistachio ricotta cheesecake, freshly made ricotta and pistachio butter were the main ingredients for this crustless cheesecake. Fresh raspberries were a complementary addition. The edge of the cake was sprinkled with finely chopped pistachios and chocolate.

 

@OlyveOyl, what is the shape of this pie tin? How do you get that indentation?

 

That is a truly enticing looking dessert. Do you have a smear of something under the raspberries?

[OlyveOyl]

@TdeV
I overfilled a loose bottom 6” cake pan! Although I had taken out enough batter for two small tarts, it was still too much batter, I should have used a 7” pan but was too lazy to prep another pan.  The 6” had parchment on the bottom and a 3”parchment collar.  Because it was over filled, it just baked up wonky, it should have been reasonably flat. I actually pressed the sides down a bit to try and flatten it some. It did give me the opportunity to fill the center with raspberries.  The recipe is from Mangiabedda, Crustless Pistachio Cheesecake, I’ll eventually make it again but scaled properly.

Edited May 7 by OlyveOyl (log)

[TdeV]

@OlyveOyl, I'm really delighted with the shape of that cheescake. So I think you could consider retaining/duplicating its wonky bits!

[OlyveOyl]

@TdeV

well then, it’s a good thing I recorded it here so I can use it for a reference!

I’m sorry to disappoint you that irs not a special mold!

[Tropicalsenior]

Made a batch of Double Chocolate Chip Muffins. I've never really liked chocolate cake but these chocolate muffins are delicious.

One batch of the batter made 28 mini muffins.

[Pete Fred]

Nutella cheesecake by Honey & Co...

 

 

 

I improvised the base from a recipe for migas dulces (sweet crumbs) that was stale cake blitzed with walnuts, milk powder, butter, sugar and egg, then baked to a crumble consistency. I didn't bother with the chocolate sour cream topping.

 

It had a light, creamy texture, more custardy than cheesecakey, but that might partially be down to my preferred method of baking in a very low oven. The Nutella flavour was sadly lacking, mostly because of the addition of the coffee grounds, which overpowered; I'm not sure what they were doing in there.

 

Recipe here but I wouldn't wholeheartedly recommend it to Nutella fans, and certainly not without omitting the coffee.

[OlyveOyl]

Having some egg whites to use up, I decided on meringues.  These are oversized ones , made with cocoa, espresso powder and a dash of cinnamon. They would be nice with vanilla ice cream and chocolate sauce.

[Pete Fred]

A couple of not so great cookies...

 

 

The tahini-honey ones are normally pretty decent, but this time I was using up some second-rate honey and third-rate tahini...

 

 

And the matcha crinkle cookies suffered from inferior matcha...

 

 

But even if I'd used the ceremonial grade stuff from the Emperor's personal stash they still would've disappointed, mainly down to the recipe from some random French blogger - too powdery and claggy, as well as being bland.

[rotuts]

@Pete Fred

 

just looking at that green cookie makes me pause ...

[Jim D.]

@Pete Fred, what do you consider first-rate tahini?  I bought what many people say is the best (Soom), and I checked to make sure it is made from TOASTED sesame seeds, but it does not seem to me to have enough sesame taste.  I use it in a sesame bonbon, which also contains lots of toasted (by me) sesame seeds, so the finished product tastes like sesame, but the taste doesn't come from the tahini itself.  Its blandness is what keeps me from including it in my version of the famous Dubai pistachio filling.  It is part of the established recipe, but I couldn't tell it was there, so now omit it.

[Pete Fred]

@Jim D. I'm not gonna pretend that my opinion is worth a bag o' beans. I simply follow this advice from Ottolenghi. I recently found the magic words hulled, toasted and Ethiopia on this stuff at Amazon France, took a punt, and was pleasantly surprised...

 

 

Right consistency, nice deep colour, and I could eat it straight from the jar, which makes a change from the pale, claggy stuff that's the only thing available in shops within 200km of me.

 

I see that Al Arz is available at Amazon US, but I've never tried it. Cortas is also a brand I've happily used before. In the UK I used to buy Al Nakhil which was also good.

 

Good luck in your quest!

[Jim D.]

23 hours ago, Pete Fred said:

@Jim D. I'm not gonna pretend that my opinion is worth a bag o' beans. I simply follow this advice from Ottolenghi. I recently found the magic words hulled, toasted and Ethiopia on this stuff at Amazon France, took a punt, and was pleasantly surprised...

 

 

Right consistency, nice deep colour, and I could eat it straight from the jar, which makes a change from the pale, claggy stuff that's the only thing available in shops within 200km of me.

 

I see that Al Arz is available at Amazon US, but I've never tried it. Cortas is also a brand I've happily used before. In the UK I used to buy Al Nakhil which was also good.

 

Good luck in your quest!

 

Thanks for the helpful reply.  And thanks for introducing me to the word "claggy."  I'll have to see if I can work it into some conversations in the near future.  Ottolenghi recommends Al Arz, so I'll give that a try.