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

[Pete Fred]

After enjoying yesterday's Mokonuts cookie I thought I'd try another of theirs. This time the Chokochunk...

 

 

 

It's a good chocolate chip/chunk cookie, but the multigrain iteration is better.

[Pete Fred]

It's been quite a while since I've had a mince pie...

 

 

 

Obviously they're unknown in France, so I had to convince my neighbour that there was no actual mince/ground beef in there before he would try one. But he was a fan.

 

Recipe here. (Just don't tell the neighbour that I used beef suet as the fat.)

[gulfporter]

Cranberry Squares. 

 

I make them most every Xmas season.  It wasn't easy finding fresh cranberries here in Central Mexico in mid-December.  One of the 'gringo' markets imports them in October for CDN Thanksgiving, estimating what they'll be able to sell thru US Thanksgiving and Christmas.  I got one of the last 2 bagsj crammed in the back of his freezer!   We were in US thru mid-November and buying cranberries didn't cross my mind until a few days ago.  

 

Baking in my un-insulated and thermostat-less Mexican oven is a challenge.  It managed to mostly hold the 350 degrees (it's recipes above that temperature that often fail).  I added an extra 10 minutes to the 1 hour bake time as the last 2 attempts at this recipe had a dip in the center with some underbaking.  

 

We just took a taste and these are spot on!

 

 

 

 

 

 

[TdeV]

They look delicious, @gulfporter. 

 

Could you please give the recipe? (I have fresh cranberries!)

[gulfporter]

59 minutes ago, TdeV said:

They look delicious, @gulfporter. 

 

Could you please give the recipe? (I have fresh cranberries!)

 

Recipe says 'pour' into pan but mixture is very thick. I place in pan and even out the top.  If using frozen berries add 5 minutes to bake time.  I toast the pecas before adding.  And I beat eggs and sugar 5 minutes because our MXN white sugar isn't ground very fine.  

 

I don’t think you can overbake this, so no harm in erring on the longer side of baking.  

 

[MaryIsobel]

Good friends of ours who live aboout 15 minutes away called this morning and said "hey - I know it's late notice but we finally got our tree up and we're going to load up the fireplace with logs - want to come over for a cocktail or coffee tonight?" I said sure, what can I bring? She said "oh, just a it of your lovely baking would be grand." Prolem is, I don't have any "lovely" baking. I've been baking for bake sales and a quadruple batch of biscotti for my daughter's ER team. I do however, almost have a package of puff pastry at the ready this time of year so within about 20 minutes of receiving the invitation, I had two trays of palmiers in the oven. So, so simple but people are always impressed. I just made the standard sugar one, but can also whip up savoury ones in a tick with sun-dried tomatoes and olive tapenade. Life saver at this time of year! All were packaged up before I thought of taking a picture, but you know what they look like. I use Ina's recipe.

 

Edited Sunday at 12:08 AM by MaryIsobel (log)

[MaryIsobel]

This is a quick and easy "ladie's lunch." I usually serve it with an orange and arugula salad. Love the frozen puff pastry. I have made it from scractch a couple of times, but it's one of those things (like croissants) that just doesn't seem worth the trouble so I always keep a package in the fridge and a package in the freezer.https://vikalinka.com/ham-cheese-puffs-asparagus/

[OlyveOyl]

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking.  It as yet  has not had its rum bath or apricot glaze , this is for Xmas eve.  I plan on wrapping it well and refrigerating until Tuesday when it will be finished off.  
This is from the “Gateau” cookbook.

[gulfporter]

This is why I often quit baking for months at a time ☹️

 

I followed the recipe to the letter; it resulted in the most sour scones ever made!

 

The recipe emphasized to use fresh cranberries,  not dried.  

 

I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results).  I used the full amount of sugar in this recipe. 

 

After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open.  You can see the holes left behind in my 2nd photo. 

 

I hate wasting food so will try to salvage these scones. 

 

 

 

[ElsieD]

21 minutes ago, gulfporter said:

This is why I often quit baking for months at a time ☹️

 

I followed the recipe to the letter; it resulted in the most sour scones ever made!

 

The recipe emphasized to use fresh cranberries,  not dried.  

 

I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results).  I used the full amount of sugar in this recipe. 

 

After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open.  You can see the holes left behind in my 2nd photo. 

 

I hate wasting food so will try to salvage these scones. 

 

 

 

Where is the recipe from?

[gulfporter]

1 hour ago, ElsieD said:

Where is the recipe from?

 

https://www.forkknifeswoon.com/bakery-style-cranberry-scones/

 

fyi, I did put a hefty sprinkle of sugar on the top before baking which was a suggested 'option' in the recipe.  

[ElsieD]

Given that the recipe calls for fresh cranberries, the recipes calls for very little sugar.  

[JoNorvelleWalker]

8 hours ago, gulfporter said:

This is why I often quit baking for months at a time ☹️

 

I followed the recipe to the letter; it resulted in the most sour scones ever made!

 

The recipe emphasized to use fresh cranberries,  not dried.  

 

I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results).  I used the full amount of sugar in this recipe. 

 

After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open.  You can see the holes left behind in my 2nd photo. 

 

I hate wasting food so will try to salvage these scones. 

 

 

 

 

Send them to me.