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


pjm333
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Posted (edited)

Turogomboc - Hungarian farmer's-cheese dumplings. Those served with pasta, home made plum jam, walnuts, cinnamon.

With brandy.

This is a shared portion, BTW.

 

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Edited by shain (log)
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~ Shai N.

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On Friday, I made some cookies for our churches’ Saturday afternoon Ice Cream Social.  Our family’s favorite Dream Cookies:

IMG_9346.jpg.b1505d42cf05b81e6de2610acc6e3fde.jpg 

They look like nothing special, but are the best buttery, crisp cookies I’ve ever made.  My mom and I discovered these in a grocery store cookbook series by Women’s Day magazine many years ago.  I’ve probably been making these cookies for well over 50 years.

  

PB:

IMG_9347.jpg.79cd709a151b72e2c72a651177db37f4.jpg 

 

Rice Krispy and Fruity Pebbles Treats:

IMG_9351.jpg.d1a7470ea5e8e66d942593be1920a466.jpg

 

 

 

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Turogomboc - Hungarian farmer's-cheese dumplings. Those served with pasta, home made preserved cherries in syrup, almonds, nutmeg.

 

PXL_20220429_185711462.thumb.jpg.4f8dfc337a311df18f2cd1ccb500c04b.jpg

 

 

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~ Shai N.

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Turogomboc - Hungarian farmer's-cheese dumplings, coated in buttered breadcrumbs. Served with pasta, green walnut syrup, hazelnuts, cinnamon.

 

PXL_20220506_191915343.thumb.jpg.ef99f21e58707c22795d8afe65545dc4.jpg

 

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~ Shai N.

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Posted (edited)

A couple of weeks ago the weather was cool enough for the warming dessert-pastas above. This week is already quite hot.

 

Made something inspired by Taiwanese aiyu jelly - soft lemon jello, firm tea jello, loquats, pomelo, ice, lemon-ginger syrup.

 

Good make-ahead and really refershing.

 

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Edited by shain (log)
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~ Shai N.

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Posted (edited)

Portokalopita.

Edited to add - this is a cake made of phyllo shreds, orange, yogurt, butter, eggs. TOpping is toasted hazelnuts, which are beautiful with orange, and I should combine them more often.

 

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Edited by shain (log)
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1 hour ago, shain said:

Portokalopita

Had to look it up but it looks and sounds delicious. You certainly make some unusual and interesting sweet dishes. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Posted (edited)

From Patisserie: A Masterclass in Classic and Contemporary Patisserie this is the entire Citrus slice:

 

20220530_210953.thumb.jpg.0229ac672ac5bcb85b01cdee8e19463c.jpg

 

My wife did most of the steps, I helped with a few - got to heat eggs and sugar to 99f then wipe to a ribbon for the first time.  

 

We don't make the macron to go on top of a single slice like in the cookbook, but we don't sell slices either.  Individual slices tend to look better but this entire long thing is pretty cool

 

It's built out of many layers in a frame designed for entremets. 

 

Here's what the cake looks like for a single slice:

20220530_211252.thumb.jpg.2845f75f7eca1d8c1a7219cd9379ae37.jpg

 

 

Edited by Raamo (log)
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PXL_20220505_191931334.thumb.jpg.6b9f742535bb5b4ccead07c325fa0551.jpg

 

Panna cotta (of sorts, more like malabi) with a topping of 90% dark chocolate, home made preserved cherries in syrup and hazelnuts. 

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9 hours ago, TdeV said:

Shai, I just bought several pints of cherries from the farmers' market. Recipes, please!

 

For the preserves? Just cooked with sugar, about 30-40% by weight. Store in the fridge, it won't be shelf stable with this low sugar ratio. You can make it sweeter, more jam like for longer keeping.

The base is simple, milk (1.5 cups) and cream (0.5 cup) are cooked with gelatin (1.25 tsp), starch (25 g) and sugar (40-50 g). Cook until thickened then add vanilla (1tsp) and pour into serving cups. Chill overnight. 

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I ordered Southern Cakes by Nancie McDermott mentioned by @Matthew.Taylor a while back.  I thought it sounded like my kind of bakery book, and looking over it I wasn't wrong!  I've tagged 17 recipe to try.  I made the first one in the book on Saturday.  It's called "Classic Pound Cake" and it really is - a pound each of butter, flour, and 10X plus 6 eggs and vanilla extract (I used Fiori di Sicilia):

1-IMG_9549.jpg.1a20a25319b09bc035d4c5c6c9390841.jpg

 

1-IMG_9550.jpg.ec89064a30a14a1c3355ba206bc3626b.jpg

I thought it turned out beautifully.  The crumb is great – there is just one little area near the top (at the crack) that seems to be overly dense.   The recipe makes 2 cakes.  We'll eat one ourselves this week.  The other went into the freezer.  We are taking a few days at the end of the week (fingers crossed that our state gets an acceptable budget for both the governor and the General Assembly - if not, Mr. Kim is going nowhere 🤨) and visiting friends in Jacksonville Florida for 3 days and then coming home through Charleston SC for a day and a half.  We'll take the other loaf to our friends. 

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37 minutes ago, Kim Shook said:

I ordered Southern Cakes by Nancie McDermott mentioned by @Matthew.Taylor a while back.  I thought it sounded like my kind of bakery book, and looking over it I wasn't wrong!  I've tagged 17 recipe to try.  I made the first one in the book on Saturday.  It's called "Classic Pound Cake" and it really is - a pound each of butter, flour, and 10X plus 6 eggs and vanilla extract (I used Fiori di Sicilia):

1-IMG_9549.jpg.1a20a25319b09bc035d4c5c6c9390841.jpg

 

1-IMG_9550.jpg.ec89064a30a14a1c3355ba206bc3626b.jpg

I thought it turned out beautifully.  The crumb is great – there is just one little area near the top (at the crack) that seems to be overly dense.   The recipe makes 2 cakes.  We'll eat one ourselves this week.  The other went into the freezer.  We are taking a few days at the end of the week (fingers crossed that our state gets an acceptable budget for both the governor and the General Assembly - if not, Mr. Kim is going nowhere 🤨) and visiting friends in Jacksonville Florida for 3 days and then coming home through Charleston SC for a day and a half.  We'll take the other loaf to our friends. 

 

Mmmm good!  I'll have some of that with macerated strawberries and whipped cream on top!

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2 hours ago, Kim Shook said:

I ordered Southern Cakes by Nancie McDermott mentioned by @Matthew.Taylor a while back.  I thought it sounded like my kind of bakery book, and looking over it I wasn't wrong!  I've tagged 17 recipe to try.  I made the first one in the book on Saturday.  It's called "Classic Pound Cake" and it really is - a pound each of butter, flour, and 10X plus 6 eggs and vanilla extract (I used Fiori di Sicilia):

1-IMG_9549.jpg.1a20a25319b09bc035d4c5c6c9390841.jpg

 

1-IMG_9550.jpg.ec89064a30a14a1c3355ba206bc3626b.jpg

I thought it turned out beautifully.  The crumb is great – there is just one little area near the top (at the crack) that seems to be overly dense.   The recipe makes 2 cakes.  We'll eat one ourselves this week.  The other went into the freezer.  We are taking a few days at the end of the week (fingers crossed that our state gets an acceptable budget for both the governor and the General Assembly - if not, Mr. Kim is going nowhere 🤨) and visiting friends in Jacksonville Florida for 3 days and then coming home through Charleston SC for a day and a half.  We'll take the other loaf to our friends. 

I LOVE POUND CAKE!!!!!

 

I have a memory....we had just moved to Colorado and were in this cabin....house...thing...lol.  It was cold and I was just unsettled.  Grammy and Grandpa came with us to help.  She laid out a Sarah Lee pound cake.  I LOVED it.  I don't remember if there were toppings...I'm sure there were....but man, that cake was good.

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1 hour ago, Shelby said:

I LOVE POUND CAKE!!!!!

 

I have a memory....we had just moved to Colorado and were in this cabin....house...thing...lol.  It was cold and I was just unsettled.  Grammy and Grandpa came with us to help.  She laid out a Sarah Lee pound cake.  I LOVED it.  I don't remember if there were toppings...I'm sure there were....but man, that cake was good.

Sarah Lee is only pound cake I've ever had. Moist and comforting.

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Ricotta and sour cream cheese cake. A hint of cinnamon and orange zest inside. Base is almond tort, soaked with brandy, a bit of almond extract and rose water. Topped with yogurt and rose water, fruits (nectarine, mulberries, peach).

 

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PXL_20220604_175033486.thumb.jpg.6c6946aa240e93f75ecc1197a62595ff.jpg

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~ Shai N.

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