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

pjm333

By pjm333
in Pastry & Baking

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RWood

RWood

Posted
Posted (edited)

Plum Pistachio Galette for dinner at my cousins house tonight. Plums could have been more ripe, but it’s a tasty combo. 

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Edited by RWood (log)
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TdeV

TdeV

Posted
Posted
17 hours ago, RWood said:

Plum Pistachio Galette for dinner at my cousins house tonight. Plums could have been more ripe, but it’s a tasty combo. 

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Gorgeous! Do you have some cream or some paste under the plums?

RWood

RWood

Posted
Posted
9 minutes ago, TdeV said:

 

 

Gorgeous! Do you have some cream or some paste under the plums?

Yes, it has pistachio frangipane with orange zest.

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Jim D.

Jim D.

Posted
Posted
On 5/11/2025 at 10:25 AM, 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...

 

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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!

 

I looked more at the Al Arz entry on Amazon, and it seems the product comes from Israel.  When you mentioned looking for tahini with Ethiopian sesame seeds, did you mean a particular type of seed, not necessarily that the tahini should come from Ethiopia?  No tahini that I looked at online mentioned the source of the seeds.

www.santiagochocolates.com

Pete Fred

Pete Fred

Posted
Posted (edited)

@Jim D. I was only going by what Ottolenghi said in the article about Ethiopian humera sesame. Given he sells Al Arz in his shops, I think it's safe to assume that fits the bill. I did look at multiple labels on Amazon and there was no mention of the source of the seeds, except for the brand that I eventually tried. It might be that all 'decent' brands use sesame seeds from that general region, irrespective of where the tahini is actually manufactured.

 

Edit: Just checked and my stuff was made in Turkey...

 

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Edited by Pete Fred (log)
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ElsieD

ElsieD

Posted
Posted

I made a Blueberry Coffee Cake yesterday and we had some this morning with our tea/coffee.  We both found it too "wet" although it tested clean with a toothpick.  After the suggested baking time it needed more time in the oven and it tested clean  after I baked it longer. The recipe called for melted butter to be mixed in with sugar.  I thought that odd as I am used to creaming butter with sugar for cakes.  Could using melted butter rather than creamed be the culprit here?  What happens if I make this again using the creaming vs the melting process for the butter?  The taste was great so I'd like to make it again.

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gulfporter

gulfporter

Posted
Posted

Blueberry Breakfast Cake

 

 

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OlyveOyl

OlyveOyl

Posted
Posted

Chocolate banana muffins, very chocolatey, with cocoa and mini chips.  This muffin is light in texture in spite of all the chocolate.  It’s a 5 muffin, 1 banana recipe  from Baking Misfits, it was adapted for the smaller amount from Smitten Kitchen’s chocolate banana loaf. It’s perfect for a mini batch of muffins when you have one banana to use up! I added some freeze dried pulverized banana to the confectionery sugar on top although , in this context, it’s difficult to identify the banana element.

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Katie Meadow

Katie Meadow

Posted
Posted
10 hours ago, Jim D. said:

 

I looked more at the Al Arz entry on Amazon, and it seems the product comes from Israel.  When you mentioned looking for tahini with Ethiopian sesame seeds, did you mean a particular type of seed, not necessarily that the tahini should come from Ethiopia?  No tahini that I looked at online mentioned the source of the seeds.

Both Al Arz and Soom are made in Israel from Ethiopian grown sesame seeds. I haven't tried Al Arz, but Soom is delicious. And it is never hard to stir.

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blue_dolphin

blue_dolphin

Posted
Posted
22 hours ago, Jim D. said:

I looked more at the Al Arz entry on Amazon, and it seems the product comes from Israel.  When you mentioned looking for tahini with Ethiopian sesame seeds, did you mean a particular type of seed, not necessarily that the tahini should come from Ethiopia?  No tahini that I looked at online mentioned the source of the seeds.


I’ve used Al Arz and it was good but I have to admit my favorite thing was that the jar was oversized- packed only about 2/3 x3/4 full so there was ample room to stir without sloshing oil everywhere.  
Speaking of oil, my best tip for getting a good, toasty sesame flavor is to add a small amount of a good quality toasted sesame oil.  I like the Kadoya brand from Japan.  I add 1/4 tsp toasted sesame oil to the tahini cookies in Ottolenghi's book, ‘Jerusalem.’

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Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

I seem to be stuck on a mini muffin kick. But they are really good to have just for a quick treat or to put in a lunch.

Today's muffins are date nut muffins. Not as moist as some of the others that I have made but they are delicious. I would post the recipe source but I tweaked it quite a bit so it's not really relevant.

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Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Pete Fred

Pete Fred

Posted
Posted

It's been a long time since I made a classic brioche à tête (translation: big-ass brioche). So when I saw a mould for a few bucks in a local store I couldn't resist a trip down memory lane...

 

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I tore off chunks of buttery goodness and dredged them through a dipping sauce made from Nutella thinned with a splash of cream...

 

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Too. Damn. Good.

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OlyveOyl

OlyveOyl

Posted
Posted

Almost but not quite Tiramisu, I call this version Tiramiwho.  Instead of mascarpone and egg whites, this has pistachio crème patisserie.

The savoiardi were dipped in undiluted cold brew coffee rather than espresso and we found it to give a nice coffee hit. My intention was to make a raspberry coulis but I ran out of time, so the coulis will be made tomorrow.  All in all, a pleasing dessert.

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Pete Fred

Pete Fred

Posted
Posted

The brioche left over from earlier this week got upcycled into a deep-fried bread and butter pudding...

 

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It was very good: a thin, crispy exterior, with soft, buttery insides; the sugar coating lent it a doughnut vibe.

 

The only thing I'd do differently when plating is pour the crème anglaise around the slice (rather than placing the slice on top) which would hopefully counter the mottled effect in the sauce.

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Pete Fred

Pete Fred

Posted
Posted
4 hours ago, rotuts said:

so, how much do your neighbors weigh ?

 

@rotuts

 

It's ok. I'm not adding to the French obesity timebomb (this time!). Because it's cooked to order, as it were, I thought it would be a little presumptuous to turn up on their doorsteps with a deep-fat fryer and a jug of crème anglaise. So they'll have to remain blissfully unaware of this pimped-up pain perdu.

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Pete Fred

Pete Fred

Posted
Posted

My cherry trees are absolutely groaning with fruit this year...

 

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I've filled about a dozen of these tubs in the last week or so...

 

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I indulge while picking, and have made a couple of jars of jam, but most went to friends and neighbours. It's always a kick in the guts that the vast majority are out of reach. I guess the birds, at least, are happy.

 

With the ones I picked this morning, I made a quick compote to go with a slice of deep-fried bread and butter pudding and some vanilla crème fraiche...

 

CherryPud.thumb.png.f9641acb50bc6e13d743b51714460fb8.png

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Pete Fred

Pete Fred

Posted
Posted

I'm still looking for things to do with all these cherries. Today it was cherry jam in a cream tea...

 

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I'm just back from collecting another couple of kilos (4 lbs)...

 

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Sadly, I think cherry fatigue is starting to set in. There's another four trees that are a couple of weeks behind the others, but my enthusiasm is waning. 'Pick Your Own' might be the way forward.

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Pete Fred

Pete Fred

Posted
Posted

A Bakewell tart seemed like a good excuse to chip away at the cherry mountain...

 

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I threw some mahleb into the almond cream but I'm not sure if I could taste it because I was quite generous with the almond extract. Rookie error.

 

The pastry scraps went towards half a dozen bite-sized egg custard tarts...

 

EggCustardTart.thumb.png.f4ddbdd4b4f2745f71a6649d7a6276b0.png

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