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

[heidih]

16 minutes ago, Matthew.Taylor said:

Well, it’s not the prettiest thing I’ve ever made, but dad’s coming home from rehab today (Covid related pneumonia, plus COPD leaving him in a hospital bed for a month!), and German chocolate cake is his favorite cake. Still, I think it looks good overall.

That is sweet  My dad's Medicare Advantage provider came over with a cake for his 100th the other day. He is a "holier than thou" person about sweets so won't even cut into it - taking to bridge. Must be very dense as it feel like 4lb  I'm told it is marble. Oh he ate tons of cake over his long life - this is a more recent Vogel (dialect for a bird fluttering in your brain)

[Katie Meadow]

22 hours ago, heidih said:

That is sweet  My dad's Medicare Advantage provider came over with a cake for his 100th the other day. He is a "holier than thou" person about sweets so won't even cut into it - taking to bridge. Must be very dense as it feel like 4lb  I'm told it is marble. Oh he ate tons of cake over his long life - this is a more recent Vogel (dialect for a bird fluttering in your brain)

That's lovely. 

[Captain]

Late night Pikelets.

With butter cream and maple syrup.

 

[Kim Shook]

@Captain - ooooh!  I love those pikelets so much.  You were so generous and shared your recipe.  I need to make them again soon.  

 

This is ridiculous.  And embarrassing.  But really, really sinfully good.  I tried the internet hack for whomp cinnamon rolls where you add a mixture of brown sugar and heavy cream to the pan of rolls before you cook them.  Rolls just out of the CSO:

 

Iced:

SO good.  Gooey and rich.  I think that maybe I should have flipped the rolls over when I took them out of the pan because on the plate there was lots of seepage of what amounted to a thin caramel sauce.  If I’d have flipped it, I think that would have seeped back into the rolls. 

[CookBot]

10 hours ago, Kim Shook said:

 I tried the internet hack for whomp cinnamon rolls where you add a mixture of brown sugar and heavy cream to the pan of rolls before you cook them. 

 

I tried that too recently and was surprised how good they were.  Good idea about flipping the pan.  Yours look fantastic!

[ElsieD]

11 hours ago, Kim Shook said:

@Captain - ooooh!  I love those pikelets so much.  You were so generous and shared your recipe.  I need to make them again soon.  

 

This is ridiculous.  And embarrassing.  But really, really sinfully good.  I tried the internet hack for whomp cinnamon rolls where you add a mixture of brown sugar and heavy cream to the pan of rolls before you cook them.  Rolls just out of the CSO:

 

Iced:

SO good.  Gooey and rich.  I think that maybe I should have flipped the rolls over when I took them out of the pan because on the plate there was lots of seepage of what amounted to a thin caramel sauce.  If I’d have flipped it, I think that would have seeped back into the rolls. 

 

Can you tell me a little bit more about these, please?

[Anna N]

53 minutes ago, CookBot said:

 

I tried that too recently and was surprised how good they were.  Good idea about flipping the pan.  Yours look fantastic!

I confess to not quite understanding. Pillsbury makes cinnamon rolls (or at least they did) in the so-called whomp packaging. 

[blue_dolphin]

I found this on The Kitchn:  I Tried the Viral Pillsbury Hack and Will Never Bake Cinnamon Rolls Any Other Way

 

Ooops.  That seems to be a different hack!

 

Edited September 8, 2022 by blue_dolphin (log)

[TdeV]

@Kim Shook and @CookBot could you please provide recipe or instructions or photo to explain this "internal hack" for cinnamon rolls?

[CookBot]

13 minutes ago, Anna N said:

I confess to not quite understanding. Pillsbury makes cinnamon rolls (or at least they did) in the so-called whomp packaging. 

 

It's a TikTok thing.  You just pour heavy cream over the whomp rolls before baking.  Makes them shockingly more palatable.  (Brown sugar optional.)

 

[CookBot]

6 minutes ago, blue_dolphin said:

I found this on The Kitchn:  I Tried the Viral Pillsbury Hack and Will Never Bake Cinnamon Rolls Any Other Way

 

Ooops.  That seems to be a different hack!

 

No, I think that's the right hack.  Doesn't include the brown sugar, though.

[blue_dolphin]

8 minutes ago, CookBot said:

 

No, I think that's the right hack.  Doesn't include the brown sugar, though.

Yeah, that's why I thought it was the wrong one!

[ElsieD]

Is it this one?

 

https://www.everydaycheapskate.com/3-ingredient-cinnamon-rolls-amazingly-decadent/

[Kim Shook]

46 minutes ago, ElsieD said:

Is it this one?

 

https://www.everydaycheapskate.com/3-ingredient-cinnamon-rolls-amazingly-decadent/

That's it!  

[Kim Shook]

1 hour ago, TdeV said:

@Kim Shook and @CookBot could you please provide recipe or instructions or photo to explain this "internal hack" for cinnamon rolls?

See @ElsieD's post just above for the link.  

[CookBot]

This weekend I made a chocolate babka and shaped it using the Tarte Soleil method.  It's the easiest  method I know of for a big Wow Factor in presentation.  If you can roll dough in a circle and cut it into wedges, you can make a Soleil.

 

Leftover dough nubbins = cook's treat.

 

 

Edited September 13, 2022 by CookBot (log)

[Darienne]

On 9/13/2022 at 3:46 PM, CookBot said:

This weekend I made a chocolate babka and shaped it using the Tarte Soleil method.  It's the easiest  method I know of for a big Wow Factor in presentation.  If you can roll dough in a circle and cut it into wedges, you can make a Soleil.

 

Leftover dough nubbins = cook's treat.

 

 

 

Looks gorgeous.  Absolutely gorgeous.

Edited September 14, 2022 by Darienne (log)

[Anna N]

2 hours ago, CookBot said:

This weekend I made a chocolate babka and shaped it using the Tarte Soleil method.  It's the easiest  method I know of for a big Wow Factor in presentation.  If you can roll dough in a circle and cut it into wedges, you can make a Soleil.

I felt compelled to look up this technique and learned a great deal. Thanks. Your Babka looks quite amazing. 

[CookBot]

On 9/13/2022 at 6:08 PM, Anna N said:

I felt compelled to look up this technique and learned a great deal. Thanks. Your Babka looks quite amazing. 

 

And so easy!  I hope you'll give it a try.

 

If you use a puff pastry instead of yeasted dough, and fill it with something savory like a tapenade or pesto, then cut very tiny wedges, it makes the most impressive appetizer ever, because your eaters can just pull one of the little twists right off the main pastry.

 

(Not my photo -- this one's from Smitten Kitchen)

https://smittenkitchen.com/2015/12/feta-tapenade-tarte-soleil/

 

Edited September 16, 2022 by CookBot
add link to offsite photo (log)

[Anna N]

2 hours ago, CookBot said:

Not my photo -- this one's from Smitten Kitchen)

That is exactly where I ended up when I was doing my research! It is quite beautiful and relatively uncomplicated. But I will enjoy it vicariously. 

 

 

But I can admire what others do. 

[lemniscate]

I am trying my hand at a junket dessert (rennet milk pudding).  Not the packaged type, but warm milk and liquid rennet.   I guesstimated the rennet amount for a 2 cup portion.   I flavored the milk with vanilla sugar and LorAnn super-strength flavorings, just 1 drop each of coconut and marshmallow.   It's slowly setting up as it cools.  The taste I snuck so far is a coconut cotton-candy.

 

 

[Kerry Beal]

1 hour ago, lemniscate said:

I am trying my hand at a junket dessert (rennet milk pudding).  Not the packaged type, but warm milk and liquid rennet.   I guesstimated the rennet amount for a 2 cup portion.   I flavored the milk with vanilla sugar and LorAnn super-strength flavorings, just 1 drop each of coconut and marshmallow.   It's slowly setting up as it cools.  The taste I snuck so far is a coconut cotton-candy.

 

 

How much rennet did you guesstimate for 2 cups?

[lemniscate]

Just now, Kerry Beal said:

How much rennet did you guesstimate for 2 cups?

 

Not scientific, but I did 8 drops out of the rennet squeeze bottle.   I think maybe it wanted 10, but the junket did become smooth and spoonable at room temp, though very soft.  It's now in the fridge to cool completely.  Hoping it will thicken much more when cold.

 

I used the rennet bottle from cheesemaking.com.   It says 1/2 tsp sets 2 gallons of milk in 45 min on label, that's why I guessed at what *might* be scalable for 2 cups.   

[Kerry Beal]

12 minutes ago, lemniscate said:

 

Not scientific, but I did 8 drops out of the rennet squeeze bottle.   I think maybe it wanted 10, but the junket did become smooth and spoonable at room temp, though very soft.  It's now in the fridge to cool completely.  Hoping it will thicken much more when cold.

 

I used the rennet bottle from cheesemaking.com.   It says 1/2 tsp sets 2 gallons of milk in 45 min on label, that's why I guessed at what *might* be scalable for 2 cups.   

The rennet I have comes from the Portuguese bakery and there is no english on the bottle.

 

 

[lemniscate]

2 minutes ago, Kerry Beal said:

The rennet I have comes from the Portuguese bakery and there is no english on the bottle.

 

 

 

Ah não!!