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


pjm333
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Phyllo cups (easy to make, really), the phyllo itself brushed with butter, some sugar and cinnamon.  Filling of ricotta, candied orange, cinnamon, vanilla and orange blossom water. The other filling is the same, but with home made cherry syrup and chopped almond instead.

 

 

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Edited by shain (log)
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~ Shai N.

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Muffins. Both using the double-bake method so that they crisp up.

First batch is with apples and pecans. Cinnamon, nutmeg, vanilla, brown sugar inside. Some maple on top.

Second batch is in the spirit of Italian Pane del Pescatore cookies. With candied orange, almonds, pine nuts, fennel and anise seeds, nutmeg, vanilla, orange blossom water.

 

 

 

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~ Shai N.

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Thank you Night Scotsman, wherever you are. I have been making his recipe for vanilla marshmallows every Christmas for about 10 years. I finish them in toasted coconut and they are my 94-year-old father's favourite Christmas treat. It's funny, I have made crocombuche and buche noel and eleaborate Christmas treats, but people are blown away that I can make marshmallows! It's really quite simple as long as you have a candy thermometer and a sinkful of hot soapy water makes short work of the clean up.

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I made my first-ever attempt at cinnamon rolls for Christmas breakfast. My husband has been busily reminiscing about his mother. When she got out the bread-mixing bowl in the morning before he and the other kids were off to school, he knew that when they got home there'd be either warm bread or cinnamon rolls, or maybe both. I decided to take a whack at it. He wanted raisins, per his memories. I'm not a big raisin fan but I adore pecans. I went with raisins at one end, pecans at the other, and both in the middle of the roll before cutting.

 

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They came out pretty well, even with the raisins! It's a good thing, too: with just the two of us, we'll be eating these things for a while. 😄

 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Ok, first time sharing some of my baking efforts. I made the Almond Cake with the poached pears from Mark Bitman's NYT recipe. (ok, I just checked and Bitman actually credits Molly Wizenberg from the food blog Orangette for the cake recipe)

 

I really love that cake. It uses finely ground almonds, a lemon and an orange (boiled and processed to a paste) and a good amount of olive oil. Of course the port reduction you poach the pears in doesn't hurt. 

 

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Edited by The other Sven (log)
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More of the same year to year from me.  Folks who've been around for a long time will find my post vaguely familiar😁!  

 

Made lemon curd to take to some friends.  He’s British and loves homemade curd.  This is just a standard recipe, but it turns out creamy rather than gelatinous like the jarred ones tend to: 

IMG_7652.thumb.jpg.265461d39fb2dad15c4f0f27ce367f4d.jpg

The recipe made one large jar and one small one, so we got to keep the little one for ourselves.

 

My peanut butter cookies:

IMG_7673.jpg.ff055e393d433bb466d2bb17b563a442.jpg

 

Lemon chess tarts:

IMG_7695.jpg.a5db141998b99bb7757766bf440f1d8e.jpg

 

Cinnamon pecans:

IMG_7602.jpg.799f2181962d29776c3af424b4932119.jpg

 

Peanut brittle:

IMG_7641.jpg.46c43783e087a5d39df5b4d1296af07c.jpg

 

Sponge:

IMG_7791.jpg.aa98d55c0002a7755a7b7be0f11dfdee.jpg

 

Those silly Rolos, pretzel, and pecan things:

IMG_7792.jpg.fb882af606a9be4eb601877a869af0fa.jpg

 

And two kinds of fudge – Reeses Cup fudge and my Aunt San’s creamy chocolate:

IMG_7793.jpg.5fbe6baf0a5e201cc3e1d3bb7a80880f.jpg

I tried adding some of that peanut powder to the peanut butter layer this year and found that it really improved the texture and maybe even the flavor.  It was firmer – not squishy like it tends to be when it sits out of even a few minutes. 

 

Not all of our traditional things got made this year.  I just got overwhelmed with things and some things just didn’t happen – @Darienne’s toffee, sugar cookies (though Jessica wants to do some of them anyway – even late), iced almonds, and mincemeat tarts will have to wait until next year. 

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26 minutes ago, Kim Shook said:

Not all of our traditional things got made this year.  I just got overwhelmed with things and some things just didn’t happen – @Darienne’s toffee, sugar cookies (though Jessica wants to do some of them anyway – even late), iced almonds, and mincemeat tarts will have to wait until next year. 

Wow!.  Don't tell the folks at Enstrom's.  Was stunned looking it up to find it's now available at both Walmart and Costco.  

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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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15 minutes ago, ElsieD said:

@Kim Shook  Please tell me more about those pretzel, rolo pecan things.  It all looks terrific.

Thank you, ma'am!  Here's the "recipe" for them and this is the kind of pretzels I use - I think I get the Snyder's brand.  I've also used the smaller twists when I couldn't find the waffles.

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50 minutes ago, Kim Shook said:

Thank you, ma'am!  Here's the "recipe" for them and this is the kind of pretzels I use - I think I get the Snyder's brand.  I've also used the smaller twists when I couldn't find the waffles.

 

Thank you.  I wonder how that might work with peanut butter cups?

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2 hours ago, Kim Shook said:

More of the same year to year from me.  Folks who've been around for a long time will find my post vaguely familiar😁!  

 

Made lemon curd to take to some friends.  He’s British and loves homemade curd.  This is just a standard recipe, but it turns out creamy rather than gelatinous like the jarred ones tend to: 

IMG_7652.thumb.jpg.265461d39fb2dad15c4f0f27ce367f4d.jpg

The recipe made one large jar and one small one, so we got to keep the little one for ourselves.

 

My peanut butter cookies:

IMG_7673.jpg.ff055e393d433bb466d2bb17b563a442.jpg

 

Lemon chess tarts:

IMG_7695.jpg.a5db141998b99bb7757766bf440f1d8e.jpg

 

Cinnamon pecans:

IMG_7602.jpg.799f2181962d29776c3af424b4932119.jpg

 

Peanut brittle:

IMG_7641.jpg.46c43783e087a5d39df5b4d1296af07c.jpg

 

Sponge:

IMG_7791.jpg.aa98d55c0002a7755a7b7be0f11dfdee.jpg

 

Those silly Rolos, pretzel, and pecan things:

IMG_7792.jpg.fb882af606a9be4eb601877a869af0fa.jpg

 

And two kinds of fudge – Reeses Cup fudge and my Aunt San’s creamy chocolate:

IMG_7793.jpg.5fbe6baf0a5e201cc3e1d3bb7a80880f.jpg

I tried adding some of that peanut powder to the peanut butter layer this year and found that it really improved the texture and maybe even the flavor.  It was firmer – not squishy like it tends to be when it sits out of even a few minutes. 

 

Not all of our traditional things got made this year.  I just got overwhelmed with things and some things just didn’t happen – @Darienne’s toffee, sugar cookies (though Jessica wants to do some of them anyway – even late), iced almonds, and mincemeat tarts will have to wait until next year. 

Everything looks soooo good, Kim!  I wish I had your energy.  Luckily my Sister and brother in law dropped off a whole bunch of goodies for us yesterday--every time I walk by it, I grab something, so I guess that isn't so good for my waist line, but who cares, it's the holidays!

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On 1/4/2022 at 3:26 PM, Margaret Pilgrim said:

To use up excess egg yolks -> creme caramel

85185965_ScreenShot2022-01-04at11_27_01AM.thumb.png.67ec31e6a108e81402b380ecc433ef5b.png

 

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I have finally calibrated time (80 minutes) and temp (300F) for MY OVEN in order to achieve maintainable height and no interior bubbles.   

That is lovely!  One of my favorite desserts!

 

We cataloged the inside freezer today and uncovered some walnuts, self-rising flour, and a LOT of bananas, so I made banana bread:

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IMG_7886.jpg.1e19fbdbdf34ccc5e48a30798c46a318.jpg 

Huge disappointment.  When I took the loaves out of the oven, I smelled a really unpleasant fishy odor – almost like ammonia.  And when they cooled the slice tasted awful.  I was hoping it was just me and my screwed-up palate, but Mr. Kim thought the same thing and actually spit his bite out.  He’s never done that before.  I guess the bananas were just too far gone. 

 

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15 hours ago, Kim Shook said:

That is lovely!  One of my favorite desserts!

 

We cataloged the inside freezer today and uncovered some walnuts, self-rising flour, and a LOT of bananas, so I made banana bread:

IMG_7885.jpg.8b68826b84f4c1ff367fe1998eeea881.jpg

 

IMG_7886.jpg.1e19fbdbdf34ccc5e48a30798c46a318.jpg 

Huge disappointment.  When I took the loaves out of the oven, I smelled a really unpleasant fishy odor – almost like ammonia.  And when they cooled the slice tasted awful.  I was hoping it was just me and my screwed-up palate, but Mr. Kim thought the same thing and actually spit his bite out.  He’s never done that before.  I guess the bananas were just too far gone. 

 

Did you use canola oil or margarine? A while back I made one of my Mom's old recipes that she swore you could not sub butter for margarine, and it had that same smell. I assumed it came from the margarine, as there is not much other than the usual baking ingredients in it; flour, baking powder, sugar, chocolate chips...

 

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18 minutes ago, MaryIsobel said:

Did you use canola oil or margarine? A while back I made one of my Mom's old recipes that she swore you could not sub butter for margarine, and it had that same smell. I assumed it came from the margarine, as there is not much other than the usual baking ingredients in it; flour, baking powder, sugar, chocolate chips...

 

The recipe called for butter and that's what I used.  Salted butter because I am weirdly sensitive to any tanginess in dairy - sour cream, cream cheese, and unsalted butter all smell just slightly "off" to me.  

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22 minutes ago, Kim Shook said:

The recipe called for butter and that's what I used.  Salted butter because I am weirdly sensitive to any tanginess in dairy - sour cream, cream cheese, and unsalted butter all smell just slightly "off" to me.  

I agree about the unsalted butter, especially the grass fed type - always smells off to me, although when I was in Ireland for a couple of weeks, I may have eaten several pounds of "Irish butter." I'm fine with sour cream and cream cheese though.

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17 minutes ago, RWood said:

Sometimes you just need chocolate cake 😊

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Beautiful I can see kids wanting to trace he tracks/furrows. Of course my first thought was the famous Bill Cosby routine on chocolate cake for breakfast (I know he well - not good - but it is funny) https://www.youtube.com/watch?v=N202TC00IHM

 

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