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pjm333

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

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20 minutes ago, pjm333 said:

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. 

                        

 

What is 160 grams 10X?  These look good!

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5 hours ago, pjm333 said:

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. 

                        


Unlike JohnT, I am very much a cookie guy and I'm a big fan of peanut butter... so thanks!

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I thought I would post this article here about a baker who gets a little artistic with her pie crusts.

"Seattle baker's gorgeous pies will leave your jaw on the floor and your mouth watering"

Quote

Driven by color and pattern, Ko constantly brainstorms color combinations and geometric patterns that she replicates with pie dough and fruit. Science! 

"I usually have some nebulous idea in my head for design and then improvise as I go along, depending on how well the dough or fruit cooperates with my vision," said Ko. "My final products are generally happy accidents."

If you click on the Instagram pictures in the article, it takes you to her account where she gives a little info about the pie that's pictured. She's very "punny" which wears thin, but I think the crusts are inspirational. I especially liked the pear pie/tart.

 

edited to add: Moderators, feel free to move this post if need be.


Edited by Toliver (log)
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I wanted to make a lemon in the shape of a lemon, so I had a silicone mold in the shape of a lemon comissioned from a lemon silicone mold maker in China, and filled it with frozen lemon white chocolate mousse ice cream, with a core of frozen lemon curd, and sprayed the outside with lemon-flavored cocoa butter velvet spray and stuck a lemon leaf in the end, and my colleague who loves lemon said it was the lemoniest lemon that’s actually a faux lemon she’s ever tasted. 

 

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3 hours ago, rarerollingobject said:

I wanted to make a lemon in the shape of a lemon, so I had a silicone mold in the shape of a lemon comissioned from a lemon silicone mold maker in China, and filled it with frozen lemon white chocolate mousse ice cream, with a core of frozen lemon curd, and sprayed the outside with lemon-flavored cocoa butter velvet spray and stuck a lemon leaf in the end, and my colleague who loves lemon said it was the lemoniest lemon that’s actually a faux lemon she’s ever tasted. 

 

 

Very cute ;)

 

Have you been browsing Cédric Grolet's new book?

 

 

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Yep @jmacnaughtan, it’s the Cedric Grolet idea as you can see from the hashtags on my instagram post beneath the video. But no, I don’t have the book.


Edited by rarerollingobject (log)

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2 hours ago, rarerollingobject said:

Yep @jmacnaughtan, it’s the Cedric Grolet idea as you can see from the hashtags on my instagram post beneath the video. But no, I don’t have the book.

 

 

Hmmm.  I should probably start paying attention to hashtags.  

 

But I do like his work - I'd particularly like to try his fresh almond one.  But that means waiting until they're back in season :/

 

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5 hours ago, rarerollingobject said:

Yep @jmacnaughtan, it’s the Cedric Grolet idea as you can see from the hashtags on my instagram post beneath the video.

 

...but yours goes to 11. 

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I made a bundt cake.  I've made it before, but I didn't get the swirl I did this time.  I also made ganache for the first time.  I think it was a little too thin.  Next time, I want to fiddle with the proportions and see if I can get it thicker.  It was like water.

 

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Going to a Christmas Party tonight, made this Caramel and Chocolate Chunk Tart

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I tested out bread machine Holiday Bread for possible gift giving a few days ago.  Froze it then and thawed today.  We really like it a lot – even Jess.  This will be added to my Xmas goody baskets this year.  Loaf (1 lb.):

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Slice:

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Simple gingerbread muffins directly from the oven 

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and later on after decoration with pomegranate, cream and peppermint :) 

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On 08/12/2017 at 9:48 PM, blbst36 said:

I made a bundt cake.  I've made it before, but I didn't get the swirl I did this time.  I also made ganache for the first time.  I think it was a little too thin.  Next time, I want to fiddle with the proportions and see if I can get it thicker.  It was like water.

 

Try a straight 1:1 ratio of dark chocolate to cream.  That's not too thin, and if you need it thicker you can let it set a little.

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I made a Mont Blanc for dessert yesterday.  It was nice, but I couldn't help monkeying around with the flavours (adding ginger and lemon) so it didn't really taste like a Mont Blanc.

 

Still tasty, though.

 

Mont Blanc

 

5a2d5fec1b29b_MontBlanc.thumb.jpg.52e1d7fc859691214abcc1f96a6ec8c2.jpg

 

Speculoos, ginger and chestnut base

Chestnut and brandy buttercream

Lemon chantilly

French meringue batons

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3 hours ago, jmacnaughtan said:

 

Try a straight 1:1 ratio of dark chocolate to cream.  That's not too thin, and if you need it thicker you can let it set a little.

 

It was 1/2 cup cream and 4 ounces chocolate.

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26 minutes ago, blbst36 said:

 

It was 1/2 cup cream and 4 ounces chocolate.

 

Is that 1:1?  I always do mine by weight.  Try measuring 4 ounces of cream next time :)

 

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Ornament cookies. For hanging as Christmas decorations in my office's Christmas decoration competition.

 

And the other thing I made yesterday was a birthday cake for someone; it’s a four layer chocolate mud cake with raspberry meringue filling and freeze dried raspberries, but it was really just an excuse to replicate the concrete look I learned at a cake course I recently did. And a handpainted white chocolate sail for decoration.

 

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That cake's a beauty. Your posts about the concrete cake pushed me to do a little google searching and the sail seems to be a common theme with the cake. Would anybody be willing to educate the not-so-artsy guy and explain the concept of a sail protruding from a chunk of concrete? That's not a criticism at all, it works and it looks really nice, I'm just wondering if there's an art-related concept behind it or if the person who created the design just decided it'd be nice to have something decorative on it.

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@Tri2Cook - Well, to my eye it’s because you have something as resolute and brutalist in form as a solid, tall cylinder of cold-looking concrete-like cake, you want to contrast it with something more organic and whimsical in form and colour.

 

Otherwise you have a plain pylon of cake that calls for SOME decoration; flowers would look wrong, ribbons or sprinkles similarly incongruous, spiky chocolate shards too similarly cold. I think the height and drama and organic curves of a sail are just about the perfect decoration to contrast and set off the concrete-yness of the cake beneath it.

 

Although, I was going to paint the whole sail in metallic copper lustre dust instead of marbling it, but changed my mind at the last minute. 


Edited by rarerollingobject (log)
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