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


pjm333
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1 hour ago, Darienne said:

Made these incredible cookie 'sticks' this afternoon - Tahini Chocolate Chip Cookie Sticks.  A recipe from Melinda Strauss  click, which I watched her demonstrate on Jamie Geller's Facebook page while not working what I was supposed to be working at this afternoon.   Nothing fancy, but very tasty.  Made from only tahini, eggs, maple syrup with a bit of baking soda.  Like magic.  

 

 

What I didn't stress about Strauss' cookies is that there is no flour in them at all and they are so tasty.  This is so important to folks who have a problem with gluten.  

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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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My colleague Loren and I have started a new video series where we goof around with cookie recipes (all in the name of science, of course)... we just published one about white vs. brown sugar:

 

Our colleagues at the branch love this series, we have been baking a TON of cookies!

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Chris Hennes
Director of Operations
chennes@egullet.org

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@David Ross your dessert looks great!

 

However, that is not a clafoutis. It is something much improved - a proper tart with pastry, and no stones in the cherries.

 

I feel that I'd very much enjoy your one, which can't be said for most traditional clafoutis.

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Alivancă - a sort of cheese cake made of cornmeal and farmers cheese, along with butter, sour cream and prunes, vanilla and my addition of bit of cinnamon.

Served with some mulberries and sour cream.

 

 

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~ Shai N.

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Finally getting around to baking again after the move. 

Chocolate Peanut Butter cake for my dad's 75th birthday today. He's a Harley guy, so I did abstract Harley colors. My plan was to make him a standing motorcycle cake, but I'm not that unpacked and organized yet. I'll put that on the calendar for next year 😊.

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Vanilla ice cream flavored with rose water. Loukoumi (Greek Turkish delight) in various flavors, toasted pistachio.

 

 

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~ Shai N.

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On 6/23/2021 at 1:05 PM, Kim Shook said:

@RWood - just gorgeous, as always!  

 

@trisme11 - those are lovely and the flavor combination sounds perfect. 

 

Made some cookies to put in the freezer for when our first house guests in over a year are here for 4th of July weekend – Jacques Torres chocolate chips:

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I've seen the Jacques Torres recipe come up frequently in discussions about the best chocolate chip cookie recipe. Do you find they live up to the hype? 

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I suppose it doesn't count as baking (in fact, not baking is the whole point!), but it certainly was sweet... my colleague and I just produced a video on food safety aspects of raw cookie dough:

 

Having done three takes of that last scene, I don't really want to eat any more raw cookie dough for quite some time now!

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Chris Hennes
Director of Operations
chennes@egullet.org

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I hadn't been entertaining for some time, so it was good to finally spend time on a dessert.

 

This is a milk chocolate and apricot tart.

 

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Tonka bean sablé breton

Roasted apricot and milk chocolate crémeux

Toasted hazelnuts

Candied bergamot

Basil

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Birthday cake for my brother.

Rich chocolate cake with sour cream. Toasted marshmallows and pretzels.

 

 

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~ Shai N.

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1 minute ago, shain said:

Birthday cake for my brother.

Rich chocolate cake with sour cream. Toasted marshmallows and pretzels.

 

 

PXL_20210424_141851503.jpg

PXL_20210425_151857975.jpg

 

I'd like to take a bite out of that.  Do you have a recipe you could post?

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20 minutes ago, shain said:

Birthday cake for my brother.

Rich chocolate cake with sour cream. Toasted marshmallows and pretzels.

 

 

PXL_20210424_141851503.jpg

PXL_20210425_151857975.jpg

I am not a chocolate cake fan but I am a chocolate covered pretzel fan so I am in for leftovers

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17 hours ago, ElsieD said:

 

I'd like to take a bite out of that.  Do you have a recipe you could post?

Sorry for the weird formatting, I'll fix it later.

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~ Shai N.

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33 minutes ago, shain said:

Sorry for the weird formatting, I'll fix it later.

 

I have no trouble with the format.  Thank you for posting this.

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Perhaps the messiest dessert possible...

 

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But a good lesson on why, when baking something of this sort, the baking dish/pie plate/etc. goes onto a sheet pan. Even in the CSO.

 

Strawberries and blueberries macerated with sugar, a little tapioca starch added to bake. Topping is walnuts, oats, brown sugar, flour, butter, salt.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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w, is the extra browning on top due to the CSO top heating element?     I ask because this happens essentially with anything I bake for any length of time, and wondered if it was unavoidable.

eGullet member #80.

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