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patris

patris

I am finding every excuse lately to be in the kitchen making sweets, but sadly forgetting to photograph and post anything. This weekend I managed to get my entire act together:

AE4E5E7E-9C53-4809-9163-12E28433976B.thumb.jpeg.25f627898401c9efb1e908aa7d870b86.jpeg

 

Not the best photo, but pretzel rods wrapped in thin strips of @Kerry Beal‘s recipe from the eG Confectionery Institute and then dipped in dark, milk, and caramelized white chocolate. The ones with sprinkles are wearing a layer of Greweling’s peanut butter meltaway under the chocolate. I have to say that Kerry’s caramel recipe is utter perfection - holds its shape pretty well, is decadently stretchy, and sticks only for a moment in the teeth before dissolving completely. Plus it tastes fantastic.

 

C2CBF3A4-10D9-4C56-B733-D15945872ACB.thumb.jpeg.12db677968ffbdee8d94ea859753cd5d.jpeg0FD376D0-C905-4DA8-9C02-13AD515E1E3D.thumb.jpeg.328460768ba0ee4e5b63609fc9747519.jpeg

And of course I couldn’t let the excess meltaway go to waste! Dipped in half dark/half milk. I realized that despite my cool tools - handmade dipping bowl, bespoke dipping fork and EZTemper - my hand dipping skills are abominable.

 

 

74977357-8F12-4AFC-A6FA-992557F247AF.thumb.jpeg.0f21e81269d74fc885b4d3b8408d215f.jpeg

 

Last effort for the weekend was almond joy cookies from this recipe - a favorite recipe and far and away the best macaroons I have ever made. Some of these will go with me to the pottery studio on Tuesday as a pre-birthday treat for my pottery mentor and friend, and the rest will go to our monthly staff lunch along with some butterscotch blondies which I will get around to making as soon as I can find a good recipe.

 

 

patris

patris

I am finding every excuse lately to be in the kitchen making sweets, but sadly forgetting to photograph and post anything. This weekend I managed to get my entire act together:

AE4E5E7E-9C53-4809-9163-12E28433976B.thumb.jpeg.25f627898401c9efb1e908aa7d870b86.jpeg

 

Not the best photo, but pretzel rods wrapped in thin strips of @Kerry Beal‘s recipe from the eG Confectionery Institute and then dipped in dark, milk, and caramelized white chocolate. The ones with sprinkles are wearing a layer of Greweling’s peanut butter meltaway under the chocolate. I have to say that Kerry’s caramel recipe is utter perfection - holds its shape pretty well, is decadently stretchy, and sticks only for a moment in the teeth before dissolving completely. Plus it tastes fantastic.

 

C2CBF3A4-10D9-4C56-B733-D15945872ACB.thumb.jpeg.12db677968ffbdee8d94ea859753cd5d.jpeg0FD376D0-C905-4DA8-9C02-13AD515E1E3D.thumb.jpeg.328460768ba0ee4e5b63609fc9747519.jpeg

And of course I couldn’t let the excess meltaway go to waste! Dipped in half dark/half milk. I realized that despite my cool tools - handmade dipping bowl, bespoke dipping fork and EZTemper - my hand dipping skills are abominable.

 

 

74977357-8F12-4AFC-A6FA-992557F247AF.thumb.jpeg.0f21e81269d74fc885b4d3b8408d215f.jpeg

 

Last effort for the weekend was almond joy cookies from this recipe - a favorite recipe far and away the best macaroons I have ever made. Some of these will go with me to the pottery studio on Tuesday as a pre-birthday treat for my pottery mentor and friend, and the rest will go to our monthly staff lunch along with some butterscotch blondies which I will get around to making as soon as I can find a good recipe.

 

 

patris

patris

I am finding every excuse lately to be in the kitchen making sweets, but sadly forgetting to photograph and post anything. This weekend I managed to get my entire act together:

AE4E5E7E-9C53-4809-9163-12E28433976B.thumb.jpeg.25f627898401c9efb1e908aa7d870b86.jpeg

 

Not the best photo, but pretzel rods wrapped in thin strips of @Kerry Beal‘s recipe from the eG Confectionery Institute and then dipped in dark, milk, and caramelized white chocolate. The ones with sprinkles are wearing a layer of Greweling’s peanut butter meltaway under the chocolate. I have to say that Kerry’s caramel recipe is utter perfection - holds its shape pretty well, is decadently stretchy, and sticks only for a moment in the teeth before dissolving completely. Plus it tastes fantastic.

 

C2CBF3A4-10D9-4C56-B733-D15945872ACB.thumb.jpeg.12db677968ffbdee8d94ea859753cd5d.jpeg0FD376D0-C905-4DA8-9C02-13AD515E1E3D.thumb.jpeg.328460768ba0ee4e5b63609fc9747519.jpeg

And of course I couldn’t let the excess meltaway go to waste! Dipped in half dark/half milk. I realized that despite my cool tools - handmade dipping bowl and EZTemper - my hand dipping skills are abominable.

 

 

74977357-8F12-4AFC-A6FA-992557F247AF.thumb.jpeg.0f21e81269d74fc885b4d3b8408d215f.jpeg

 

Last effort for the weekend was almond joy cookies from this recipe - a favorite recipe far and away the best macaroons I have ever made. Some of these will go with me to the pottery studio on Tuesday as a pre-birthday treat for my pottery mentor and friend, and the rest will go to our monthly staff lunch along with some butterscotch blondies which I will get around to making as soon as I can find a good recipe.

 

 

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