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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

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...

 

STP1.thumb.png.4a3e3331f7d40d81af4a935ce86f14a7.png

 

Apply the sauce...

 

STP2.thumb.png.3ab3bbaccf6d44f7c9fbecbc446590c6.png

 

Dive in...

 

STP3.thumb.png.038bc5949b672dab9ec7c47b6756e982.png

 

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...

 

Lard.thumb.png.a08b24117b60b0bb76e4d01ffcd932a9.png

 

 

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Tropicalsenior

Tropicalsenior

Posted
Posted
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.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

rotuts

rotuts

Posted
Posted

@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

  • Like 1
Tropicalsenior

Tropicalsenior

Posted
Posted
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.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Pete Fred

Pete Fred

Posted
Posted

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...

 

Suzette.thumb.png.73299781887557f968b842578559ce9f.png

 

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

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Pete Fred

Pete Fred

Posted
Posted

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...

 

MisoMaple.thumb.png.6957e3d883ca001bacfdc8bed9e76c90.png

 

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...

 

MisoRose.thumb.png.3fe24f6c0d6ffb4af772f57fd1eca9fb.png

 

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...

 

Sticky1.thumb.png.2073f7eaf32d65d1eee4ab2e84d6f0c8.png

 

Sticky2.thumb.png.63d820d2febffe30c3b1808ade87112a.png

 

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.

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Pete Fred

Pete Fred

Posted
Posted

Gotta use up this miso...

 

MisoFudge1.thumb.png.67cdcfac67dd4db09a70739805461b58.png

 

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Miso Ganache Fudge Cake by Gurdeep Loyal. I came upon this particular cake (and the previous STP) via a post about 'flavour-maxing'. While I liked the punched-up flavours in the STP, for me this didn't wow. The chocolate cake was fine but ultimately no different to any other less max'd one I could've made. The miso ganache was good, though, and if I wanted to add a savoury-salty edge to something I'd keep it in mind. Overall it was a pleasant cake, so I'm reluctant to damn it with faint praise.

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AAQuesada

AAQuesada

Posted
Posted

Wish I had a recipe for you but a place near me (Gjusta for those in the LA area) makes a great miso date cookie. In any case the combination of miso, butter and dates might be worth exploring to use up the rest of your miso!

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Pete Fred

Pete Fred

Posted
Posted

@AAQuesada @Tropicalsenior I'll pick up some dates at some point and take a stab at it. Thanks.

 

Today's lunch was a Shoo Fly Bun (or three) by Helen Goh...

 

Shoo1.thumb.png.22383cb0e147b9ce6125c55060e473f1.png

 

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Apparently these were popular at a Melbourne bakery called Babka back in the day. A whole orange is puréed into the enriched dough, with milk powder and a tangzhong keeping things extra soft. They didn't taste as orangey as I imagined they would - more of a gentle caress than a slap in the face - but were successful, nevertheless.

 

She recommends eating them slathered with salted butter, which was more than enough encouragement for me...

 

Shoo3.thumb.png.a6ea481efb8b82a1b3c82a052698fb7f.png

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blue_dolphin

blue_dolphin

Posted
Posted

I made the Fruit & nut biscotti with orange & fennel from Baking & the Meaning of Life by Helen Goh because I was looking for a little cookie to go with the fennel stalk ice cream with lemon and vanilla bean that I made from Cooking with Scraps by Lindsay-Jean Hard
IMG_5912.thumb.jpeg.4aaab301b79d38a25893ddab9eb554ac.jpeg
 

The biscotti dough is pressed into a pan instead of shaping into a loaf for the first bake. The fruit is dried apricots, blueberries, and I subbed in dried cherries for the currants in the recipe. Nuts are almond and pistachio. I made a half batch, baked in a 1/8 sheet pan. I used . Helen said not to skip the dip in white chocolate and she was right - they’re not particularly sweet so it’s a nice touch. 
Should be a fun recipe to play around with different fruit and nut combos. I’m thinking a tropical version with mango, papaya, pineapple, coconut and macadamia nuts would be fun. 
IMG_5916.thumb.jpeg.cf9842e7d98f39ea665f05618c567751.jpeg

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blue_dolphin

blue_dolphin

Posted
Posted
49 minutes ago, AAQuesada said:

How was the Ice Cream! sounds delicious 


It was quite nice. The recipe follows Jeni’s Splended Ice Cream’s standard recipe and is credited to her. I made a fennel and black pepper ice cream in the past but most of the fennel flavor came from the fennel seeds. No seeds in this one, just the stems so the flavor is more subtle but the lemon zest and vanilla complement it nicely. 
Coincidentally, a friend of mine just made a roasted fennel ice cream for a plated dessert and said she roasted it until it was quite charred around the edges. Sounds interesting! 

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