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

[CookBot]

Is there a thread on Christmas baking somewhere that I'm not seeing?  I was hoping to see some discussion of Bûches de Noël and croquembouches.

[Anna N]

10 minutes ago, CookBot said:

Is there a thread on Christmas baking somewhere that I'm not seeing?  I was hoping to see some discussion of Bûches de Noël and croquembouches.

Here is one, and there are various others scattered throughout with different titles. 

[Anna N]

4 minutes ago, Anna N said:

Here is one, and there are various others scattered throughout with different titles. 

If you search under 2018 and 2019 Holiday Cooking and Baking, you should find what you are looking for. 

[CookBot]

3 hours ago, Anna N said:

Here is one, and there are various others scattered throughout with different titles. 

 

Thanks very much, Anna.  Not sure why my search didn't turn that one up.

[CookBot]

21 hours ago, Anna N said:

If you search under 2018 and 2019 Holiday Cooking and Baking, you should find what you are looking for. 

 

Did buches de noel fall out of fashion after 2019, and I'm being terribly out of date by making one?  🤔

[heidih]

6 minutes ago, CookBot said:

 

Did buches de noel fall out of fashion after 2019, and I'm being terribly out of date by making one?  🤔

I think they are appreciated esp if you make them very forest like with the meringue mushrooms. A classic. 

[shain]

Strawberry and cream icebox cake (or biscuit cake as we call it here).

 

 

Edited December 17, 2022 by shain (log)

[Anna N]

33 minutes ago, CookBot said:

 

Did buches de noel fall out of fashion after 2019, and I'm being terribly out of date by making one?  🤔

They were still in style last year, though updated somewhat from what we consider a traditional yule log. My guess is they are being bought rather than made.
Here.

[CookBot]

1 hour ago, Anna N said:

They were still in style last year, though updated somewhat from what we consider a traditional yule log. My guess is they are being bought rather than made.
Here.

 

No doubt.

 

I understand any cook's desire to innovate, and I have no objections to modernism, but I'm afraid that something like this just isn't going to satisfy my buche craving:

 

https://www.tastetoronto.com/guides/the-best-yule-logs-in-toronto

Edited December 18, 2022 by CookBot (log)

[Tropicalsenior]

1 hour ago, CookBot said:

 

No doubt.

 

I understand any cook's desire to innovate, and I have no objections to modernism, but I'm afraid that something like this just isn't going to satisfy my buche craving:

 

https://www.tastetoronto.com/guides/the-best-yule-logs-in-toronto

How about some pictures when you get it done.

[CookBot]

15 hours ago, Tropicalsenior said:

How about some pictures when you get it done.

 

I can actually show you now, since it's going to be a duplicate of the one I made last year.  Almond dacquoise sponge, espresso buttercream filling, ganache icing.

 

 

I went bonkers with the meringue mushrooms on that one because I was so happy with a new technique I'd just learned from Stella Parks (Bravetart).

 

[Kim Shook]

22 hours ago, shain said:

Strawberry and cream icebox cake (or biscuit cake as we call it here).

 

 

That looks and sounds so good, @shain!  Would you share the recipe?  

[JoNorvelleWalker]

 

 

Oatmeal walnut refrigerator cookies.

 

[heidih]

1 minute ago, JoNorvelleWalker said:

 

 

Oatmeal walnut refrigerator cookies.

 

Soft, chewy, or crunchy. I'd prefer the latter.

[JoNorvelleWalker]

49 minutes ago, heidih said:

Soft, chewy, or crunchy. I'd prefer the latter.

 

I know no one will believe me, but I haven't tested.  Two dozen are patiently waiting for me in the cookie jar.  Maybe after dinner.

 

Last time I made these cookies they were suitably crunchy -- as they are supposed to be.

 

[shain]

On 12/18/2022 at 11:47 PM, Kim Shook said:

That looks and sounds so good, @shain!  Would you share the recipe?  

 

Thanks! I will share, it's very simple. 

[shain]

@Kim Shook

 

[RWood]

Stopped at Ellis Bros. Pecans in South Georgia on the way back from Orlando. 
Made some pralines, but the nuts are so big they were hard to scoop. Taste really good though.  

[RWood]

Quick birthday cake for my Aunt's 81st. They all love just white almond cake, so that's what they got. It was supposed to be multicolored, but I think some of my coloring has gone bad. So, just fuschia (what the bottle said) 🤷‍♀️

 

[curls]

6 hours ago, RWood said:

Quick birthday cake for my Aunt's 81st. They all love just white almond cake, so that's what they got. It was supposed to be multicolored, but I think some of my coloring has gone bad. So, just fuschia (what the bottle said) 🤷‍♀️

 

Looks beautiful! Happy Birthday to your aunt.

 

Which almond cake recipe do you use?

 

[RWood]

11 hours ago, curls said:

Looks beautiful! Happy Birthday to your aunt.

 

Which almond cake recipe do you use?

 

It’s actually a white cake with almond extract. 
If you want an almond layer cake, the golden almond in The Cake Bible is pretty good. 

[Matthew.Taylor]

I’m very happy with this! A bourbon fruitcake!

[gulfporter]

Sorry no pic, but mi esposo made this recipe for a self-saucing cake.  He cut the sugar in the 'sauce' part in half and used regular Hershey's cocoa.  He made this 2 days ago and while the sauce part soaked into the cake, it remains extremely moist and delicious.  

 

https://cooking.nytimes.com/recipes/1023485-chocolate-self-saucing-cake

 

 

[Kim Shook]

@shain - thank you for posting the recipe.  It looks and sounds like something we'd really like.

 

Just a cake mix fix up for Mr. Kim to take to work for a staff birthday.  It was a last-minute request, so I went with easy:

I felt like the glaze was too thick, and it dried very matte – I’m thinking that the addition of a little Karo might keep it shiny.  What do you all think about that?  Slice:

[heidih]

Nice texture. In my eperiuence a very small tiny percentage of people would even notice more or less sheen- just excited for chocolate cake  (reeelax1)