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


pjm333
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Knafeh. Made with "sweet" (as in saltless) cheese, buttery kadaif, pistachios. Opted to use honey rather than make a syrup, a light drizzle of lemon and plenty of rose water.

 

 

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~ Shai N.

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Massive blueberries (from Peru), which were tasteless, became whole wheat/oatmeal muffins. Used coconut sugar, which made them nicely brown colored.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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On 9/23/2021 at 8:26 AM, RobertM said:

Caramel Slice from an Australian formula!  Not a bad flavor, but if I make them again, I will develop the caramel flavor more, and bypass their instructions.  But, I figure, the first time I should follow what the formula says, then after, I can tweak…

 

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I have never cut anything that neatly in my life! Especially things topped with chocolate like the Nanaimo bars that I must make every Christmas...

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Palacsintas filled with ricotta and homemade cherry preserves.

We topped it with some slivered almonds and more syrup, but sadly I didn't take a picture.

 

 

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~ Shai N.

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My first attempt at a Far Breton.  Came out rather pale.  I will conveniently blame my Mexican oven 👩‍🍳

 

Tasty though!  I used orange liqueur to steep the prunes.  

 

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6 hours ago, heidih said:

Your interesting plate  far outshines the pastry. Sure it was tasty esp w/ the orange liquor steeped prunes

It's actually in a clear Pyrex pie pan.  It's my tiled counter that is showing thru the Pyrex.  

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37 minutes ago, gulfporter said:

It's actually in a clear Pyrex pie pan.  It's my tiled counter that is showing thru the Pyrex.  

Well then somewhere we need the full on view of your tiles - I am a huge fan of Mexican tiles. I worked in a building that used it extensively and visited some houses in my area where the builders sourced from there. 

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Leftover palchinta. Filled with ricotta and sour cream. Lightly warmed. Topped with home made preserved grapes, a bit of cinnamon, almonds.

I had once something similar in Slovenia, topped with a sort of milk foam, but since than I can't seem to find this dish online.

 

 

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~ Shai N.

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5 minutes ago, shain said:

Leftover palchinta. Filled with ricotta and sour cream. Lightly warmed. Topped with home made preserved grapes, a bit of cinnamon, almonds.

I had once something similar in Slovenia, topped with a sort of milk foam, but since than I can't seem to find this dish online.

 

 

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Have you had it with cottage cheese and raisins?

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35 minutes ago, oli said:

Have you had it with cottage cheese and raisins?

 

It was cottage cheese or cottage and cream. Maybe raisins maybe plain. No jam or nuts.

It seemed a common preparation, served in many restaurants in Slovenia.

~ Shai N.

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9 minutes ago, RobertM said:

Made a German Chocolate Cake for a friends 83rd Birthday.  
 

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Would love to see a slice

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12 minutes ago, shain said:

 

Would love to have a slice :P

Let me know if you get one - I'd like a piece too😋

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14 minutes ago, RobertM said:

Me too….it was presented to the Birthday girl and I won’t be there when it’s cut….

😥

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12 hours ago, heidih said:

Anyone do or plan Day of the Dead sweets like these?  https://sanmiguelfoodtours.com/mexican-sweets-for-the-day-of-the-dead/

Don't see many painted skulls, but the pan de muerte is everywhere.  Street vendors will be selling bunuelos de viento, by far my favorite Mexican treat.  

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Made this last night.  Haven't cut into it yet but the aroma while baking was amazing.  I'll be having a slice for breakfast in a few hours.

(Woke up at 4AM and couldn't go back to sleep.)

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28 minutes ago, RobertM said:

This is called a Hummingbird Slice.  It has coconut, pineapple and pecans.

 


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What is the white layer? Looks like strong black coffee would be the best drink to accompany. Is it brown from spices?

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