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


pjm333
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Don’t know how many of you have seen this book. I got it years ago on a trip to San Fran in Ghirardeli’s park and store there. I made this recipe from it today. First time I’ve done anything out of it in years. These are called Black and White Macaroons.

 

 

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Edited by Matthew.Taylor (log)
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My take on Basque"burned"cake (a good way to use up all the diary leftover in my fridge) & add a strawberry layer to it (my irrational touch, which I never see in original Basque cakes  )

 

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Cooking Is A Therapy~ Life Is Not Always Having A Recipe~

https://www.youtube.com/channel/UCsMk5tzco08DWQz1F4RGZHw

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Banana and coconut bread pudding with coconut cream and flakes, dark brown sugar, walnuts, raisins, vanilla, nutmeg, cinnamon, hazelnuts.

 

 

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~ Shai N.

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Choc Chip Cookies.JPG

 

Chocolate Chip Cookie Sandwiches with Dulce de Leche Buttercream-Careful, these are really sweet and I myself can only eat one, ok maybe two.

For the cookies-

2 1/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup, (2 sticks) softened butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 tsp. pure vanilla extract

2 cups milk chocolate chips

1 cup flaked, sweetened coconut

1 cup chopped walnuts

 

For the dulce de leche buttercream-

1 cup, (2sticks) softened butter

1 13.4 oz. can dulce de leche caramel

2 tsp. pure vanilla extract

5-6 cups powdered sugar

8 oz. melted milk chocolate chips

1/4-1/3 cup milk

 

 

For the cookies-

Heat the oven to 375.  Line a cookie sheet with parchment paper.

Combine the flour, baking soda and salt in a bowl and whisk to combine.

In the bowl of a mixer, add the butter, granulated and brown sugar and vanilla and beat on medium speed until creamy.  Add the eggs and continue to beat until the ingredients are combined.  

Slowly add the flour mixture to the wet mixture and beat slowly until combined.  Add the coconut, milk chocolate chips and nuts and continue to beat on slow speed until combined.

Scoop out portions of cookie dough and drop onto the cookie sheet.  Bake for 9-10 minutes or until the cookies start to turn golden brown.  Remove the cookies from the oven and place on a rack to cool while you make the buttercream.

 

For the dulce de leche buttercream-

Place the butter, dulche de leche and vanilla in a mixer bowl and slowly beat to create a smooth mixture.

With mixer running, slowly add the powdered sugar until the buttercream is a spreadable consistency.  Add enough milk as needed to make the buttercream smooth.

To assemble the cookie sandwiches, place a cookie, top-side down, on the counter.  Pipe or spoon some of the buttercream in the center of the cookie.  Place another cookie on top, this time top-side up.  The cookies can be stored in a covered container at either room temperature or in the fridge.  You can freeze extra cookies and buttercream.

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1 minute ago, heidih said:

@David Ross Sound like a nice combo. Would you reduce the sugar in some way next time?

Yes, probably but I'm not sure how much.  They are really sweet.  Some friends and family love as much sugar as possible, I can go with less sugar in baked goods.

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Just now, David Ross said:

Yes, probably but I'm not sure how much.  They are really sweet.  Some friends and family love as much sugar as possible, I can go with less sugar in baked goods.

 

Me too. A while ago we discussed maybe goat milk dulce de leche that might have more of an edge but I have not tried as I rarely bake sweets anymore. The only sweet I bake regularly is olive oil orange spice cake to have with tea or coffee. It could just be inn my imagination but when I use organic cane sugar the result seems to have a cleaner sweetness. Of course the grains are courser so it make like with different Kosher salt that I am using slightly less sugar.

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We (safely) hosted my dad and his wife for dinner Sunday night on their way up from Florida to Northern Virginia.  For dessert I made my peanut butter cookies:

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Our family has some kind of inherited peanut butter passion, so I hoped my dessert-averse father would like them.  He liked them a lot and took some up to NOVA to share with his twin who (according to my stepmom) promptly confiscated them for his own use, saying Daddy was too fat to have them.  I guess they were a success.  😁

 

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7 minutes ago, Kim Shook said:

We (safely) hosted my dad and his wife for dinner Sunday night on their way up from Florida to Northern Virginia.  For dessert I made my peanut butter cookies:

IMG_5198.jpg.3be8fd0bb9e30a01af47372d6bc1b1ac.jpg

Our family has some kind of inherited peanut butter passion, so I hoped my dessert-averse father would like them.  He liked them a lot and took some up to NOVA to share with his twin who (according to my stepmom) promptly confiscated them for his own use, saying Daddy was too fat to have them.  I guess they were a success.  😁

 

Love the classic fork marks

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6 minutes ago, heidih said:

Love the classic fork marks

They are apparently NOT universal.  One of our friends is German and I knew she didn't care for anything with PB.  I had provided the snacks one Sunday after church and saw her reaching for one.  I had to explain what the cross-hatch meant.  😁

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I thought a Betty Crocker way to flatten stiff dough - and distinctive. Pre dates the peanut allergy ubiquity but works. Peanut butter in the day was much stiffer I think.

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Apple strudel, with dried apricots, walnuts, nutmeg, cardamom and a bit of cinnamon.

Served with ice cream.

 

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~ Shai N.

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4 hours ago, heidih said:

Ooh I like the addition of dried apricot. Never done it that way. I do l8ke a bit of citrus zest though.

 

A nice variation over raisins. I did add orange zest (it's really adds a lot).

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~ Shai N.

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Milky Cotton Bread, Soft, a bit on the sweet side,

No knead, No Butter, No Water Roux , No Need Windowpane Test

SIMPLE & EASY 

 

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Cooking Is A Therapy~ Life Is Not Always Having A Recipe~

https://www.youtube.com/channel/UCsMk5tzco08DWQz1F4RGZHw

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1 hour ago, Cahoot said:

Apple turnovers. Happy with my progress on inverse puff pastry; it's far from perfect, but good enough for me!


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Looks great to me

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On 3/3/2021 at 10:40 AM, David Ross said:

Yes, probably but I'm not sure how much.  They are really sweet.  Some friends and family love as much sugar as possible, I can go with less sugar in baked goods.

Will give these a shot myself with my DW's cookie recipe and try making them with less sugar. Don't know when, though.

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my comfort cake(are all cakes meant for comfort?: )

 

a carrot cake, walnut cake, coffee cake, all 3 in 1:)

 

with cream cheese frosting~

 

 

 

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Cooking Is A Therapy~ Life Is Not Always Having A Recipe~

https://www.youtube.com/channel/UCsMk5tzco08DWQz1F4RGZHw

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44 minutes ago, MommyDragonsDen said:

 

my comfort cake(are all cakes meant for comfort?: )

 

a carrot cake, walnut cake, coffee cake, all 3 in 1:)

 

with cream cheese frosting~

 

 

 

mmexport1615769266106.jpg.3df42c43b89fa69dd60927b05359f16d.jpg

 

 

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Now that's a cake!

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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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My first attempt at making tuilles.  I was working on a new ice cream sundae recipe and wanted something crisp to go with the ice cream, but I didn't want to just add the old standby wafer cookie.  For a first try it went pretty good.  I was suprised how much the cookies spread while baking, so had to adjust for the second batch.  But oh my how addictive these are.  I made some for a friend recovering from knee surgery, and she and her husband had to fight over the last one!  

Macadamia Nut Tuilles-

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¼ cup unsalted butter

½ cup chopped macadamia nuts

½ cup granulated sugar

1 small egg

½ tsp. pure vanilla extract

½ tsp. salt

 

-Heat the oven to 350. Line a baking sheet with parchment paper or a non-stick baking mat.

-In a small saucepan over medium heat, melt the butter and cook until it starts to brown, about 5 minutes.

-Combine the macadamia nuts, sugar, egg, vanilla and salt in a bowl and mix to combine. Pour in the butter and continue to mix to make a batter.

-Drop the batter by teaspoons on the parchment. Make sure you give space between the cookie batter as the tuilles will expand to about 3" during baking. Bake the tuilles until they turn golden, about 6-7 minutes.

-Bring the tuilles out of the oven and let them cool on the parchment for 3 minutes, then transfer them to a rack to cool completely.

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I’ve actually never made inverse puff pastry before.  Idea from the Ferrandi Patisserie book using lemon crème bichon, with inverse puff from Chef Lindsey Farr.  Have to say, it’s been a long time, but from memory, this method beats out traditional puff for me.  Eager to play with the stuff. 

 

Calling them “clamshell lemon turnovers.”

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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17 minutes ago, paul o' vendange said:

I’ve actually never made inverse puff pastry before.  Idea from the Ferrandi Patisserie book using lemon crème bichon, with inverse puff from Chef Lindsey Farr.  Have to say, it’s been a long time, but from memory, this method beats out traditional puff for me.  Eager to play with the stuff. 

 

Calling them “clamshell lemon turnovers.”

 

Like the name and look. What was the lemon filling? I've never had the pleasure of lemon filling in puff pastry.

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