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

pjm333

By pjm333
in Pastry & Baking

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ElsieD

ElsieD

Posted
Posted
8 minutes ago, RWood said:

Easter Bunny 🐰. Carrot cake with cream cheese filling.

B5101097-9425-4652-890A-49884723C668.jpeg

4C75E922-95D4-413D-B10B-AB6D92398318.jpeg

 

That is amazing!

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Kerry Beal

Kerry Beal

Posted
Posted

 

 

828032903_IMG_42552.thumb.JPG.89617d18641b115a9c591edaabc6a6da.JPG

 

There was discussion about the Microwave Peanut Brittle (recipe supplied by @Kim Shook I seem to recall) somewhere on eG recently - which seemed like good reason to make it. Very satisfactory and very simple to make. Made a few adaptions to the basics - put the oiled sheet pan in the oven to keep it warm before pouring out the brittle on it to give me a bit more time to work with it, used glucose instead of the less viscous white corn syrup and forgot to mix them before the first nuking so had to add some water to get things back on track. 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

heidih

heidih

Posted
Posted
17 minutes ago, Kerry Beal said:

 

 

 

 

There was discussion about the Microwave Peanut Brittle (recipe supplied by @Kim Shook I seem to recall) somewhere on eG recently - which seemed like good reason to make it. Very satisfactory and very simple to make. Made a few adaptions to the basics - put the oiled sheet pan in the oven to keep it warm before pouring out the brittle on it to give me a bit more time to work with it, used glucose instead of the less viscous white corn syrup and forgot to mix them before the first nuking so had to add some water to get things back on track. 

 

Here it is  https://forums.egullet.org/topic/155163-snacking-while-egulleting-part-3/?do=findComment&comment=2337049

 

shain

shain

Posted
Posted

Pre-Passover dessert.

Sweet couscous with butter and a little milk, cinnamon, nuts and dried fruits.

 

PXL_20220412_184940272.thumb.jpg.8a5b41d36ff35285ea24bea982dc98e7.jpg

 

PXL_20220412_185019280.thumb.jpg.b0abad781d5b596a9a1f29319f1faa45.jpg

 

Not the most impressive plating, since I made a tiny portion for two.

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~ Shai N.

rotuts

rotuts

Posted
Posted

@RWood 

 

So stunning 

 

and Im sure 

 

****  Delicious ****

 

but , entre nous :

 

but  I musk ask :

 

did the Bunny do it ?

 

thanks for posting

 

your stunning work 

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blue_dolphin

blue_dolphin

Posted
Posted

Made Eric Kim's Chamomile Tea Cake With Strawberry Icing from NYT Cooking.  Baked in 3 mini loaf pans and put 2 in the freezer.

5C4FFAF4-E9B9-4796-ABBE-B821F0043AB5_1_201_a.thumb.jpeg.ee2d10dcff419519c72bf2e4314d7e06.jpeg

 

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The fragrance of the chamomile infusing into the melted butter and the hot milk was intoxicating. The taste of the cake didn't quite live up to the anticipation that fragrance built up but it's still a very tasty cake. 

 

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Kim Shook

Kim Shook

Posted
Posted

So much delicious dessertedness!  

 

@RWood - I am just blown away by your artistry!  Thank you so much for posting that bunny!

 

 

@Matthew.Taylor - I think that is the most delicious looking Lady Baltimore cake I've ever seen.  Would you share the recipe?

 

@blue_dolphin - what perfect looking icing!  And I love strawberry above all other berries. 

 

Jessica and I made chocolate dipped stuff for after Saturday’s Easter Vigil champagne toast at our church.  Strawberries:

IMG_8892.jpg.0474eb580b976a748fb6b724740f7851.jpg 

 

Marshmallows:

IMG_8890.jpg.6f5d2f46651cd3b087712d4c8a97d0fd.jpg 

 

And pretzel rods:

 

IMG_8891.jpg.6f803b2fa36129cf069b395f96ea103c.jpg

 

The child has absolutely no interest in even trying to temper the chocolate🙄.  But it tasted good.

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Kim

Kim's Cookbook

What Fresh Hell is This?

heidih

heidih

Posted
Posted
28 minutes ago, blue_dolphin said:

Made Eric Kim's Chamomile Tea Cake With Strawberry Icing from NYT Cooking.  Baked in 3 mini loaf pans and put 2 in the freezer.

5C4FFAF4-E9B9-4796-ABBE-B821F0043AB5_1_201_a.thumb.jpeg.ee2d10dcff419519c72bf2e4314d7e06.jpeg

 

2547ED40-1069-4DD5-9344-06669449D988_1_201_a.thumb.jpeg.0195db1d0cca001ca2f75470037fd4e5.jpeg

The fragrance of the chamomile infusing into the melted butter and the hot milk was intoxicating. The taste of the cake didn't quite live up to the anticipation that fragrance built up but it's still a very tasty cake. 

 

I was wondering about that as it is such a delicate taste. I wonder if a cup of chamomile tea alongside woud enhance that scrnt/taste connection.  Texture looks great - good balance on the moist to dry scale.

  • Like 3
blue_dolphin

blue_dolphin

Posted
Posted
2 hours ago, heidih said:

I was wondering about that as it is such a delicate taste. I wonder if a cup of chamomile tea alongside woud enhance that scrnt/taste connection.  Texture looks great - good balance on the moist to dry scale.

 

Yes, it does!  I should have mentioned that.  I had it with a cup of coffee first and it was nice but the coffee kind of overpowered it while the chamomile tea did indeed enhance the flavor.  

  • Like 1
Matthew.Taylor

Matthew.Taylor

Posted
Posted (edited)
On 4/19/2022 at 4:19 PM, Kim Shook said:

 

 

 

 

 

@Matthew.Taylor - I think that is the most delicious looking Lady Baltimore cake I've ever seen.  Would you share the recipe?

 

 

 

 

Thank you very much! It feels good to hear that after that cake.

 

The cake didn't turn out to well, but this is the first time I've made a cake like this. Sadly, I believe I overbaked it, and made it somewhat dry. Plus the frosting collapsed while mixing so it wasn't as light as it should have been, and I needed to use Pam cooking spray to keep it from sticking to the spatula. Learn from my mistakes people! I will try this again sometime. I'll try to copy down the recipe, but you can find it in Nancie McDermott's book "Southern cakes." This is a GREAT Book for any cake maker. There's a recipe for a coffee cake in their that my family still loves even after all the years we've had the book.

 

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations - Kindle edition by McDermott, Nancie, Luigart-Stayner, Becky. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.

 

The Pecans I decorated it with came from here.

https://www.thespruceeats.com/glazed-pecans-3059100

 

Edited by Matthew.Taylor (log)
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Kim Shook

Kim Shook

Posted
Posted
On 4/23/2022 at 9:10 PM, Matthew.Taylor said:

Thank you very much! It feels good to hear that after that cake.

 

The cake didn't turn out to well, but this is the first time I've made a cake like this. Sadly, I believe I overbaked it, and made it somewhat dry. Plus the frosting collapsed while mixing so it wasn't as light as it should have been, and I needed to use Pam cooking spray to keep it from sticking to the spatula. Learn from my mistakes people! I will try this again sometime. I'll try to copy down the recipe, but you can find it in Nancie McDermott's book "Southern cakes." This is a GREAT Book for any cake maker. There's a recipe for a coffee cake in their that my family still loves even after all the years we've had the book.

 

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations - Kindle edition by McDermott, Nancie, Luigart-Stayner, Becky. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.

 

The Pecans I decorated it with came from here.

https://www.thespruceeats.com/glazed-pecans-3059100

 

Thank you!  Looks like my kind of cookbook.  I'm a total cake girl.  Just ordered the book for $3.98 from abebooks.com!

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Kim

Kim's Cookbook

What Fresh Hell is This?

Kim Shook

Kim Shook

Posted
Posted

Not me, but Jessica made a batch of Gooey Butter Bars as a thank you to a friend who loaned their keyboard to her.  She sang "The Rose" at my mother's memorial service and wanted to be accompanied by that rather than a big organ.  The bars are delicious, but incredibly rich:

IMG_9054.jpg.84ee53127a37fb98c09a6be4a90e143d.jpg

 

IMG_9055.jpg.ee17bed59fd4ec4b79ded8092aa3c5f5.jpg

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Kim

Kim's Cookbook

What Fresh Hell is This?

ElsieD

ElsieD

Posted
Posted
18 minutes ago, Kim Shook said:

Not me, but Jessica made a batch of Gooey Butter Bars as a thank you to a friend who loaned their keyboard to her.  She sang "The Rose" at my mother's memorial service and wanted to be accompanied by that rather than a big organ.  The bars are delicious, but incredibly rich:

IMG_9054.jpg.84ee53127a37fb98c09a6be4a90e143d.jpg

 

IMG_9055.jpg.ee17bed59fd4ec4b79ded8092aa3c5f5.jpg

 

Yum!

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MaryIsobel

MaryIsobel

Posted
Posted
4 hours ago, Kim Shook said:

Not me, but Jessica made a batch of Gooey Butter Bars as a thank you to a friend who loaned their keyboard to her.  She sang "The Rose" at my mother's memorial service and wanted to be accompanied by that rather than a big organ.  The bars are delicious, but incredibly rich:

IMG_9054.jpg.84ee53127a37fb98c09a6be4a90e143d.jpg

 

IMG_9055.jpg.ee17bed59fd4ec4b79ded8092aa3c5f5.jpg

I have heard of Gooey Butter bars but they are not something common here - what is the flavour profile? They certainly look good!

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Kim Shook

Kim Shook

Posted
Posted
15 hours ago, MaryIsobel said:

I have heard of Gooey Butter bars but they are not something common here - what is the flavour profile? They certainly look good!

They are similar to a chess pie, if you've ever had that.  Very buttery and sweet.  The butter and sugar slightly caramelize.  

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Kim

Kim's Cookbook

What Fresh Hell is This?

ElsieD

ElsieD

Posted
Posted
56 minutes ago, Kim Shook said:

They are similar to a chess pie, if you've ever had that.  Very buttery and sweet.  The butter and sugar slightly caramelize.  

Is there a recipe you could share?

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AAQuesada

AAQuesada

Posted
Posted
1 minute ago, ElsieD said:
54 minutes ago, AAQuesada said:

Is there an English version?

What browser are you using? You should be able to auto translate! That's what I did, but I can post the translated recipe when I get back home . 

 

He was a 2 Michelin * Chef I gather from his bio, mostly French background and has got some interesting recipes on there. 
 

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AAQuesada

AAQuesada

Posted
Posted
1 hour ago, ElsieD said:

Is there an English version?

material (17cm×8cm type for 2 units)
  • 200g/50g chocolate (black/milk) *50g bar for garnish on top*
  • 200ml fresh cream
  • 3 eggs
  • 50g granulated sugar
recipe
  1. finely chop the chocolate (black) and add the warmed fresh cream and melt.
     
  2. combine the eggs and granulated sugar and mix until chewy. (ribbon stage)
    if there is room, put the chocolate and the temperature together in hot water.
     
  3. mix 1 and 2 in several divided. (batter is for 2 molds, it did all fit in my 300g matfer mold)
     
  4. lay a cooking sheet (line with parchment paper) on a mold and pour the dough.
    i like the size and quantity, but this time i shed 250 g of fabric on a 17 cm × 8 cm mold.
     
  5. bake in a 130-degree oven (266F) for 30-40 minutes, board chocolate (milk) on top and bake for another 15-20 minutes.

    when it is burnt, take the crude heat and complete it.

*Translation courtesy of Microsoft edge

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