Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

pjm333

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

Recommended Posts

Thank you all!  It was a lot of work, but fun.  A wonderful stress relief from all the family stuff that I've got going on.  I did some of it ahead of time - I hardly do anything that I can't freeze.  We made $400 on Saturday and then sold more after church on Sunday.  We don't put prices on - just rely on donations.  We find that people are more generous than we would be in pricing.  One man took a mini pumpkin loaf and one of those coffee cakes and gave me $40!!  

  • Like 6

Share this post


Link to post
Share on other sites
3 hours ago, Kim Shook said:

 

Pre-sold two of these and sold the other at the bake sale.  I am one tired puppy.

 

 

I'll bet you are!

  • Haha 2

Share this post


Link to post
Share on other sites

Round two on Thor's hammer. I was gonna try a different set up than last time, but a) this thing weighed a ton and b), I was worn out from working all day then making this at night. So, Ace got the same as a couple of years ago. He was happy though. 

EA877D35-4853-4B0C-A5F0-F5C67A27DE47.jpeg

  • Like 14

Share this post


Link to post
Share on other sites
1 hour ago, RWood said:

Round two on Thor's hammer. I was gonna try a different set up than last time, but a) this thing weighed a ton and b), I was worn out from working all day then making this at night. So, Ace got the same as a couple of years ago. He was happy though. 

EA877D35-4853-4B0C-A5F0-F5C67A27DE47.jpeg

 

Oh, yeah, sure. But can you make an angel food cake, huh? Can ya? And in a Pullman pan? Huh?

  • Like 1
  • Haha 3

Share this post


Link to post
Share on other sites

Office baking today; halva, tahini and smoked salt caramel shortbread (aka Middle Eastern millionaire’s shortbread) and chocolate and browned butter chunk cookies (with nearly three quarters of a kilo of Valrhona Manjari 64% chocolate, aka the good stuff.)

 

23794825_10155911731619122_7782640482374688455_n.thumb.jpg.d767c3e822a1cead0494a0e1aab8a4e2.jpg

  • Like 14

Share this post


Link to post
Share on other sites

Playing with oil colours; marbled sugar cookies and white chocolate spheres.

 

20B42455-190D-4E1F-9EE7-E4EE0E5F74A4.thumb.jpeg.8b8acab3d2b85fec3dcaf45a0a0e932c.jpeg

BCA36891-B5CE-45E5-B545-81D4A2E849A5.thumb.jpeg.e53c221a101444eef52afaa95e2849a8.jpeg

 


Edited by rarerollingobject (log)
  • Like 11

Share this post


Link to post
Share on other sites

Quite, quite beautiful. 

Share this post


Link to post
Share on other sites

56EA1B38-6796-4C9F-B3D4-0278D5C5CFCF.thumb.jpeg.2c34b44b74665098859470bc4743b8cd.jpeg

 

 Cinnamon rolls for my granddaughter ready to go into the oven at her house. 

  • Like 10

Share this post


Link to post
Share on other sites

 Here they are baked:

 

5DE06F7C-FABC-4157-93C1-2F833C9F5BDA.thumb.jpeg.a0ac87b6fb29cd868fc54008b9a9f51d.jpeg

 

 Just out of the oven. 

 

41435E79-66C1-45AD-B231-8C7C98B5C921.thumb.jpeg.b4750576a96518fc792c3245405cefa6.jpeg

 

 Just out of the pan. 

 

 Apparently they went over well with an 18-year-old heading off to work on a Sunday morning. 

 

 


Edited by Anna N (log)
  • Like 9

Share this post


Link to post
Share on other sites
On 10/23/2017 at 10:18 AM, blbst36 said:

I made pound cake for the first time.  And from a recipe older than me!  It was good, but short.  My pans are slightly bigger than called for, so I was expecting it.  If I make them in the same pans, I would probably adjust the cooking time to about 10 mins less.  The outer edges of the loaves were a little dry.  I don't have pictures at the moment, but I can add them later.

 

 

Also, I need to loo for a tutorial on how to line a loaf pan with parchment paper :P

 

 

I FINALLY downloaded the pictures.  I want to make them again, but I also want to make other things after watching the Great British Baking Show!!  Also, is parchment necessary?  Can't I just butter and flour the loaf pans??

 

Both loaves

20171022_181734.thumb.jpg.ab5865b7a5271598c7a6339be19c2f28.jpg

 

Close up of the one on the left and my terrible parchment skills.

20171022_181747.thumb.jpg.02535ae4c8f8484386717f13972bce5b.jpg

 

  • Like 5

Share this post


Link to post
Share on other sites

Good job on the pound cakes. I never line cake pans with parchment. I will sometimes line with foil, depending on what I'm baking, but foil can be molded to the exact shape of the pan so you don't get all those lumps and bumps. And I always grease the foil. I use parchment only for lining flat pans, like cookie sheets. But here's a tutorial on lining pans with parchment: https://www.youtube.com/watch?v=aRJ2r3Em5aw It's those corners that create all the problems. 

 

Share this post


Link to post
Share on other sites
1 hour ago, blbst36 said:

 

I FINALLY downloaded the pictures.  I want to make them again, but I also want to make other things after watching the Great British Baking Show!!  Also, is parchment necessary?  Can't I just butter and flour the loaf pans??

 

Both loaves

20171022_181734.thumb.jpg.ab5865b7a5271598c7a6339be19c2f28.jpg

 

Close up of the one on the left and my terrible parchment skills.

20171022_181747.thumb.jpg.02535ae4c8f8484386717f13972bce5b.jpg

 

 

I would just cut a piece to fit the bottom of your pan.  I never lined loaf pans at all, but a chef I worked with insisted on it (because his mama did it) and it did make a difference. 

Share this post


Link to post
Share on other sites

I just cut two pieces of parchment now for a loaf pan — one that fits the long dimension and one which fits the short dimension. 

 

Like so.

 

 

  • Like 2

Share this post


Link to post
Share on other sites

I only line tins that might overflow - that way I can put a collar on them.

 

For loaf tins, I just generously butter and coat in flour.  Even for really wet batters like pain d'épices, it never sticks.

Share this post


Link to post
Share on other sites
2 hours ago, jmacnaughtan said:

I only line tins that might overflow - that way I can put a collar on them.

 

For loaf tins, I just generously butter and coat in flour.  Even for really wet batters like pain d'épices, it never sticks.

The kitchen gods favour some of us. The others of us not so much. xD  I belong to the latter group. 

 

I might change my ways going forward.  I changed all my loaf pans from ones that looked as though they barely survived the Battle of Britain to ones that appear as though they might release a loaf upon command.  On the other hand I think I’ve offended the kitchen gods  far too often to take chances. 

Share this post


Link to post
Share on other sites
3 minutes ago, Anna N said:

The kitchen gods favour some of us. The others of us not so much. xD  I belong to the latter group. 

 

I might change my ways going forward.  I changed all my loaf pans from ones that looked as though they barely survived the Battle of Britain to ones that appear as though they might release a loaf upon command.  On the other hand I think I’ve offended the kitchen gods  far too often to take chances. 

 

Haha, there's nothing wrong with baking equipment that has character :D

 

I think the key is just to use as much butter as possible.  Then a little more.

  • Like 1

Share this post


Link to post
Share on other sites

Thanks all!  I never line a loaf pan, but the recipe said to do it.  On the first try of a recipe, I usually try to follow the directions.  I will try either a grease and flour or baking spray next time.

Share this post


Link to post
Share on other sites

Okay @pjm333, I am not really a cookie fella, nor a lover of peanut butter, but those really look good! Any recipe or a link to one? And it they are really "five star" I am sure @Anna N would like the recipe as well for her "Meeting Friendly Snacks" :rolleyes: (sorry Anna for using your name without permission).

  • Like 1

Share this post


Link to post
Share on other sites

JohnT,

   Thanks they taste great but they have a short shelf life, its a 1 day cookie.

 

BROWNIE COOKIES   350 DEGREES

 

350 GRAMS CHOCOLATE / CHOPPED FINE

40 GRAMS BUTTER

2 EGGS

2/3  CUP SUGAR / SUPERFINE

1/4 CUP A.P. FLOUR

1/4 tsp BAKING POWDER / SALT

 

 PEANUT BUTTER FILLING

160 GRAMS 10X

280 GRAMS PEANUT BUTTER / SMOOTH

80 GRAMS BUTTER / SOFT

                                          COOKIES - MELT 200 GRAMS CHOCOLATE & BUTTER TOGETHER. BEAT EGGS & SUGAR TOGETHER TILL THICK & PALE IN COLOR. SIFT IN FLOUR AND BAKING POWDER,SALT ADD REMAINING 150 GRAMS OF CHOPPED CHOCOLATE. ADD MELTED CHOCOLATE BUTTER AND MIX TILL COMBINED, LET SIT 10 MINUTES. SCOOP & BAKE FOR ABOUT 10 MINUTES TILL TOP IS PUFFED & CRACKED AND SLIGHTLY FIRM. COOL DOWN.

     FILLING - BEAT ALL INGREDIENTS TILL BLENDED. 

                        

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×