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

pjm333

By pjm333
in Pastry & Baking

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Pete Fred

Pete Fred

Posted
Posted

A couple of old favourites revisited.

 

Portokalopita...

 

Porto1.thumb.png.18a4aec5b4110e6e500ffe366413496c.png

 

Porto2.thumb.png.7fbb2d7992536d2a632614d8dbebde5b.png

 

And an individual strawberry and vanilla cheesecake...

 

Cheesecake1.thumb.png.2428d028e2eaadddb13719eefaea8eeb.png

 

Cheesecake2.thumb.png.bef31f7e9f7678b15c03fda349b29ccc.png

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gulfporter

gulfporter

Posted
Posted

It's a cool and rainy day in Tucson (we went from 103 yesterday to 70 today).  

 

Good baking day!

 

Blueberry sour cream pie.  

 

 

blueberry pie.jpeg

  • Like 5
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TdeV

TdeV

Posted
Posted
On 7/15/2025 at 3:24 PM, OlyveOyl said:

@ElsieD , @curls Yes that’s correct , they are now King Arthur Baking.

 

Could you please point to the exact recipe? I get two pages of results from my search but none seems to be the right recipe.

  • Thanks 1
OlyveOyl

OlyveOyl

Posted
Posted (edited)

@TdeV
An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

*The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method.  The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same.  I made 1/4 of the recipe and made 4-5 of the cakelets.  It’s the same recipe I had posted in an other presentation upthread on June 24.

Edited by OlyveOyl (log)
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OlyveOyl

OlyveOyl

Posted
Posted

Raspberry apricot cakelets with almond flour, a half recipe of “Little Summer Fruitcakes” by Yossy Arefi. Delicious little cakes that were as good on day two as they were on day one.

IMG_9515.jpeg

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Pete Fred

Pete Fred

Posted
Posted

Claire Ptak's banana buttermilk bread...

 

Banana1.thumb.png.397105bc43b0df4cf61d4a01d02d28b6.png

 

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The result of an unfortunate confluence of boredom and gifted bananas, this cake did nothing to change my opinion that banana bread is a waste of a good banana. (Recipe here if you couldn't disagree more.)

  • Haha 3
Tropicalsenior

Tropicalsenior

Posted
Posted
2 hours ago, Pete Fred said:

(Recipe here if you couldn't disagree more.)

It seems rather unfair to condemn all banana bread because of because of a rather unfortunate choice of recipe. I do agree that this recipe looks pretty insipid. One teaspoon of rum indeed. How much flavor can that contribute. I developed a recipe about 30 years ago that is both flavorful and moist. I've shared it many times and everyone seems to love it.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted
3 minutes ago, TdeV said:

@Tropicalsenior, I don't seem to have your banana  bread recipe. Provide me with a link, please?

I checked through my posts and apparently I haven't put it in eGullet recipes. I'm working right now to clean and clarify the recipe. Probably tonight or tomorrow I will post it and post a link.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

ElsieD

ElsieD

Posted
Posted
3 hours ago, OlyveOyl said:

A small peach tart with toasted slivered almonds, we had it with peach gelato.

 

Did you make the peach gelato?

ElsieD

ElsieD

Posted
Posted
9 hours ago, blue_dolphin said:

In the video description, it says:

But it’s behind a paywall for me. 

Check your PMs

Pete Fred

Pete Fred

Posted
Posted

A tale of two blueberry cakes.

 

Une tourte des Pyrénées / tourte myrtilles...

 

Myrtille1.thumb.png.033744f85291afb5a80dc9aa7147346a.png

 

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Read about it here (although I made this one with an added 150g blueberries and some pearl sugar).

 

Sometimes these simple, 'maman'-style cakes are surprisingly good, but, apart from looking quite nice, this was just too close-crumbed and ultimately disappointing.

 

With the rest of my myrtilles I was hoping Nigella would save the day with her Blueberry Polenta Upside-down Cake...

 

UpsideDown1.thumb.png.6ba77aec5070d66300ef755c1c20da95.png

 

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It was good. The blueberries cooked down into a jammy consistency, and the cake had a slight rubbly texture from the polenta. (Recipe in the NYT or here.) 

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gulfporter

gulfporter

Posted
Posted

I've made this Blueberry Polenta Cake before.  I found it a tad too plain.  This time I added some ground cardamom to the batter and I glazed it with orange marmalade as soon as I removed it from the oven.

 

We both like it better with these minor changes. 

 

I got a crack and a small dip in the center but so far the interior seems fine, not sure if that will be true when we get to the center of cake. 

 

I did it in Viking oven with convection bake....dropped the bake time from 45 to 50 minutes to 37 minutes when I checked it by thermometer and it was between 202 and 210 degrees depending on where I poked it (ouch!). 

 

 

bluepolentacake.jpeg

bluepolentaslice.jpeg

  • Like 3
Shel_B

Shel_B

Posted
Posted (edited)
11 minutes ago, gulfporter said:

I've made this Blueberry Polenta Cake before. 

 

bluepolentacake.jpeg

 

@gulfporter  I'm a sucker for polenta with blueberries. As it happens, there are plenty of both here ... are you able to provide the recipe?  Private is cool if there are copyright concerns. 

Edited by Shel_B
Typo, grammar (log)

 ... Shel


 

gulfporter

gulfporter

Posted
Posted (edited)

It's from WaPo so it's copyrighted.  This is link.  https://www.washingtonpost.com/recipes/blueberry-cornmeal-cake/

 

As a subscriber I can send limited free links to others.  I will send a link to your msg's here at egullet.  

 

fyi, the recipe calls for making it in a cast iron skillet; I gave mine away during out last move.  It just became too darn heavy for my hands (Dupuytren's Contracture issues).  So I combine all ingredients and put in well greased-floured 8 or 9 inch square pan.  Though I bet it'd be extra good in a skillet!  

 

The recipe calls for corn meal; I have always used polenta, the fast-cooking time (the one I use cooks in 5 minutes stove top).  Not sure if that's called "quick" or "instant."

 

As I said, this time I added cardamom (a spice we both adore) to batter and instead of the sprinkle of sugar on the top before baking, I skipped that and instead brushed orange marmalade over the top when it came out of oven.  

 

 

 

 

Edited by gulfporter
To clarify my substitutions/changes (log)
  • Like 1
Shel_B

Shel_B

Posted
Posted

I'm a WaPo subscriber as well, so all was well.

 

I make my "everyday" cornbread and muffins in an 8x8 pan and cook them in the big Breville oven.  Since sweetie died, and I mostly cook for myself or one other person, I rarely use the regular oven.

 

I go back and forth between cornmeal (Bob's medium grind) and Bob's polenta. I've got the product and the oven dialed in pretty well. Tried other, more "posh" brands, and have always returned to Bob's.

 

The cardamom grabbed my attention when first reading your post. Marmalade, not so much, even though I loved sweeties marmalade. I may play around with lemon. Have made lemon-blueberry cornbread before, and it's a nice combo. I think some lemon zest would be very nice with the blueberries, not sure how it would go with the cardamom.

 

Thanks so much for your help. Thumb-up-face.thumb.jpg.97725068aec5cc671f2ef9fdb4257ca0.jpg

 ... Shel


 

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