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

[Pete Fred]

I'm not averse to an occasional microwave mug cake so thought I'd try the Sticky Toffee Pudding from NYT Cooking. 

 

Nuke your cake...

 

 

Apply the sauce...

 

 

Dive in...

 

 

It was a pleasant little treat that I'd happily make again.

 

And talking of making things again, another lardy cake so I could fiddle with the method...

 

 

 

[rotuts]

@Pete Fred

 

Than's for making that NYT mico cake. n I love STP.

 

looks like something I could make.

 

thanks again.

[Tropicalsenior]

22 hours ago, rotuts said:

@Pete Fred

 

Than's for making that NYT mico cake. n I love STP.

 

looks like something I could make.

 

thanks again.

Since I couldn't access the nyt recipe I went on a Google crawl and if I were to make it this is the recipe that I would use. I don't trust recipes that don't tell you the wattage of the oven that they are using and these people have kindly provided that information.

It's also a very interesting site for Scottish recipes.

[rotuts]

@Tropicalsenior

 

good points.  I dont know what size Micro NYTimes uses

 

but Id bet if your Micro is not ' close to full size '

 

you will find out using the initial times  then adjust from then onn.

 

just s guess .  check PM's

[Tropicalsenior]

46 minutes ago, rotuts said:

but Id bet if your Micro is not ' close to full size

Mine is only 800w and I do more cooking in it than just reheating. I found it to be completely adequate for my needs.

[OlyveOyl]

Baba au rhum ( Julia Childs recipe) served with raspberry jam and fresh raspberries.

[Pete Fred]

The French love a crêpe on la Chandeleur (Candlemas). I sometimes make a crêpe cake but this year I fancied a bit of a change. I've never made - or eaten, for that matter - Crêpes Suzette so thought I'd have a crack at it...

 

 

I guess it's a classic for a reason. Absolutely delicious.

[Pete Fred]

Miso isn't something I've baked with before, so after picking up a packet or two there was work to be done.

 

First up, Dorie Greenspan's Miso-Maple Loaf Cake...

 

 

I didn't much care for the texture of this cake - too dense and close crumbed for me. "Sturdy" should've tipped me off. I've also learned to be suspicious when a recipe says the mixture "might" curdle, as that's usually code for "always curdles, but let's pretend it doesn't matter". But I really liked the flavour; the miso-maple combo was a winner.

 

Next, Miso Rose Chocolate Chip Cookies...

 

 

These mostly tasted of chocolate. A pleasant miso umami-ness came through in the aftertaste, albeit not particularly strongly. I couldn't detect the rosewater, but that may be down to the brand. I found the cookies a touch too soft. When baked for longer to firm up more, they were too dark and overbaked for my taste.

 

Finally - and this is quite a mouthful -  Prune & Chinese Five Spice Sticky Toffee Pudding with Miso Butterscotch Sauce...

 

 

 

Great flavours here; the five spice worked really well with the miso toffee sauce. I was less enthusiastic about the sponge, however, which was too soft for my liking. I'll just have to sub those flavours into my regular STP when I fancy a change.

 

Overall, I liked what miso brings to the party. Just need to find the right vehicle for it.