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pjm333

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

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My teens and I made 12 dozen egg macarons and 12 dozen cinnamon rolls as a fundraiser for their summer camp fees.  Then I made some bunny macs just for fun because they're so cute :).  Now I need a nap ;).

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BunnyMacarons010.thumb.jpg.2175021caa118b4e0c036ec1318b4666.jpg

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@Pastrypastmidnight

 

"  cinnamon rolls "

 

I don't have that much of a sweet tooth , but I love cinnamon rolls and pecan sticky buns

 

your CR look outstanding , and I love the thick frosting on these.

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15 minutes ago, rotuts said:

@Pastrypastmidnight

 

"  cinnamon rolls "

 

I don't have that much of a sweet tooth , but I love cinnamon rolls and pecan sticky buns

 

your CR look outstanding , and I love the thick frosting on these.

 My granddaughter thinks that cinnamon rolls are merely a vehicle for icing and the more icing the better. 

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correct.

 

sticky buns are a vehicle for sticky pecans

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My recent Danish pastry project reminded me that I really love making laminated doughs - almost as much as I love eating them. This week’s project: croissants and pain au chocolat with Joe Pastry’s recipe:

 

F3E79ED9-FFA4-476A-A2F3-9D4AB1D30A20.thumb.jpeg.b77fc71598d214157e9e66d81e825bf7.jpeg

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Posted (edited)
3 hours ago, patris said:

My recent Danish pastry project reminded me that I really love making laminated doughs - almost as much as I love eating them. This week’s project: croissants and pain au chocolat with Joe Pastry’s recipe:

 

F3E79ED9-FFA4-476A-A2F3-9D4AB1D30A20.thumb.jpeg.b77fc71598d214157e9e66d81e825bf7.jpeg

Nice chocolaty looking Pain Chocolat! And lovely pottery.


Edited by Kerry Beal (log)
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51 minutes ago, pjm333 said:

Napoleon & Easter cake

Beautiful.  Please put one of those napoleons aside for me. xD

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On ‎4‎/‎2‎/‎2018 at 7:52 AM, Anna N said:

Beautiful.  Please put one of those napoleons aside for me. xD

I'd be delighted just to stand by and wait for the trimmings. Gorgeous work as always.

 

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Deb will not eat bananas if they are ripe. I joke with her that they have to be hard enough that you could run them over with the car, without bruising them. Once they start to ripen, if I am not going to eat them, they go in the freezer. Once I accumulate a total of 4, I make banana bread. Today was such a day.

HC

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On 3/26/2018 at 2:18 AM, shain said:

 

The second half that sitting in my freezer is filled with poppy. Maybe I'll bake it today. 

I tend to (slightly)  prefer the poppy, as it has a more unique flavor. 

 

Have you had poppyseed with noodles? 

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Poppyseed with noodles?  Please, do tell.....

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10 hours ago, oli said:

Have you had poppyseed with noodles? 

I haven't made it this year, but I have a dish of pasta in milk, malt, brown sugar and poppy that I love. 20161126_203150.thumb.jpg.bee8050ebe0725badd1c12f431d0984e.jpg

 

There's also a more traditional dish of noodles on poppy seeds and orange zest that I like to make occasionally. 

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Oh my.....that may just have risen up many notches on my “to make” list

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Posted (edited)
15 hours ago, RobertM said:

Poppyseed with noodles?  Please, do tell.....

 

Well, my mom used to make a plate with either poppyseed (Makos teszta) or ground walnuts. This nuts are mixed with sugar and mixed with the cooked noodles. I preferred the walnut version and this was not a side dish or a dessert dish, it was the main dish - can you imagine? 

Hungarian dishes are quite varied and at the same time quite simple, based on the reason people used their imagination on what was readily available namely poatoes, poppies, eggs, flour, sour cream, chicken, paprika, and pork.


Edited by oli (log)
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We often had such sweet dishes for dinner as part of our Austro-Hungarian background. Platschinken (crepes) were a favorite. Usually with powdered sugar or marmalade. Generally on the always meatless fridays.

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Posted (edited)
On 4/6/2018 at 9:42 AM, heidih said:

We often had such sweet dishes for dinner as part of our Austro-Hungarian background. Platschinken (crepes) were a favorite. Usually with powdered sugar or marmalade. Generally on the always meatless fridays.

 

 

Our palacsinta was with jam and walnuts, my favourite is walnuts and apricot jam. Also very tasty is a bunch made with cottage cheese and sugar baked in the oven with cream.


Edited by oli (log)
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On 01/04/2018 at 11:29 PM, Kerry Beal said:

IMG_8787.thumb.JPG.abd5078246ef4345ec27305d9482c308.JPG

 

Hot Cross Bread 

 

That is excellent.  Please tell me it had the same, pleasantly stodgy/chewy crumb you get in the small, shop-bought ones.

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4 hours ago, jmacnaughtan said:

 

That is excellent.  Please tell me it had the same, pleasantly stodgy/chewy crumb you get in the small, shop-bought ones.

Pleasantly stodgy/chewy would describe it well!

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Chocolate Grand Marnier Mousse

grand manier.jpg

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how do you achieve that velvety texture on your mousse products? Stunning as always :x

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Caroled,

   It is sprayed with a paint gun with a mixture of 50% chocolate & 50% cocoa butter. Thanks !

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Hostessing for coffee hour at church last Sunday:

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Ghirardelli brownies with dulce de leche and sea salt.  I love this brownie mix.  I have tried and I honestly can’t make a better brownie.  So, I save my efforts for things that I CAN make better. 

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