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

pjm333

By pjm333
in Pastry & Baking

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RWood

RWood

Posted
Posted

Made a few raspberry macarons for mother's day.  I tried out the rosette style, but I'm still not sure about them.  

And then a cream cheese pound cake for lunch with my mom's sisters tomorrow. 

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Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

@RWood I sure hate following you. My puny offerings look so, well, puny. I made @Pete Fred's Citrus cake. It was good but I don't think I will be making it again. Just not enough Citrus flavor.

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I also added some candied orange peel. It beefed it up a little but not enough.

Edited by Tropicalsenior (log)
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Darienne

Darienne

Posted
Posted
1 hour ago, Tropicalsenior said:

@RWood I sure hate following you. My puny offerings look so, well, puny. I made @Pete Fred's Citrus cake. It was good but I don't think I will be making it again. Just not enough Citrus flavor.

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I also added some candied orange peel. It beefed it up a little but not enough.

Interesting.  I made it also and we loved it.  Could it have been the oranges you used?   I wasn't crazy about the icing part.  

Darienne

 

learn, learn, learn...

 

We live in hope. 

Tropicalsenior

Tropicalsenior

Posted
Posted
7 minutes ago, Darienne said:

Could it have been the oranges you used? 

It could have been. We don't get good fresh navel oranges here and that's what I had. I'm afraid that I was also comparing it to an orange cake that I had years ago that was just bursting with orange flavor. I'm still searching for that flavor.

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heidih

heidih

Posted
Posted
51 minutes ago, Tropicalsenior said:

It could have been. We don't get good fresh navel oranges here and that's what I had. I'm afraid that I was also comparing it to an orange cake that I had years ago that was just bursting with orange flavor. I'm still searching for that flavor.

I'll echo @Darienne on the orange quality. Navels - not so much on the flavor/tart scale. Also I recently posted about an orange olive oil cake I have made several times. It was nicer than the past ones. I attribute it to the prior oranges having been during the drought. This time they were picked on Easter after our very ample rains. Both the juice and peel oils seemed pumped up. 

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Pete Fred

Pete Fred

Posted
Posted

I was gifted some chestnut honey so put it to good use in a Steamed Honey Pudding...

 

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Served with custard, naturally...

 

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(And non of your fancy, egg-thickened creme anglaise, either. Just good old-fashioned Bird's custard powder. As it should be.)

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heidih

heidih

Posted
Posted
16 minutes ago, Pete Fred said:

I was gifted some chestnut honey so put it to good use in a Steamed Honey Pudding...

 

IMG_7303.thumb.JPG.aa6ab7a0071661eefdd77c6a0ddfff9b.JPG

 

IMG_7336.thumb.JPG.6ba69756dcd2f3eb3695ca459671b450.JPG

 

Served with custard, naturally...

 

IMG_7320.thumb.JPG.4b9eb23c5c0c8b7c16b840a6a694272f.JPG

 

(And non of your fancy, egg-thickened creme anglaise, either. Just good old-fashioned Bird's custard powder. As it should be.)

Did you consider adding chesnut in some way? Some ideas from @David Lebovitz https://www.davidlebovitz.com/chestnut-puree-creme-de-marrons-clement-faugier/

Anna N

Anna N

Posted
Posted
41 minutes ago, Pete Fred said:

I was gifted some chestnut honey so put it to good use in a Steamed Honey Pudding...

That looks amazing. I grew up on steamed puddings and Birdseye custard. I could certainly make short work of a serving of this.  

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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

My 2004 eG Blog

Pete Fred

Pete Fred

Posted
Posted
10 minutes ago, heidih said:

Did you consider adding chesnut in some way?

 

Chestnut honey is the only chestnut-ty thing that's made me swoon*. I've tried the crèmes de marrons, pâtes de marrons, marrons glacés, Mont-Blancs, and any other 'châtaigne' cake or tart on offer, but never been particularly excited by any of them. Having said that, now you've seeded the thought, I think I'll pick up a tin of Clément Faugier tomorrow and follow Mr Lebovitz's advice to simply pair it with fromage blanc or slather it on toast.

 

*One of my absolute favourite combos is fresh goats cheese (from Anne-Marie at the market), a baguette tradition, bien cuite (sadly, the bakery which made the best one in town was closed down by the Health Department because of rats!), and a drizzle of chestnut honey (from the bee lady with the missing tooth).

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heidih

heidih

Posted
Posted
4 minutes ago, Pete Fred said:

 

Chestnut honey is the only chestnut-ty thing that's made me swoon*. I've tried the crèmes de marrons, pâtes de marrons, marrons glacés, Mont-Blancs, and any other 'châtaigne' cake or tart on offer, but never been particularly excited by any of them. Having said that, now you've seeded the thought, I think I'll pick up a tin of Clément Faugier tomorrow and follow Mr Lebovitz's advice to simply pair it with fromage blanc or slather it on toast.

 

*One of my absolute favourite combos is fresh goats cheese (from Anne-Marie at the market), a baguette tradition, bien cuite (sadly, the bakery which made the best one in town was closed down by the Health Department because of rats!), and a drizzle of chestnut honey (from the bee lady with the missing tooth).

Well rats are everywhere - in US they invaded the Envoronmental Protction Agency in Georgia and the rat experts can't get them out, and New York - bizarre!

Do report back if you find an enjoyable combo. My family kept hives for years and it was interesting to taste the seasonal variations. Honey extraction - a grueling day! 

Happy Baking :)

Reslly appreciate your sweets sharing. 

Pete Fred

Pete Fred

Posted
Posted
48 minutes ago, Anna N said:

I grew up on steamed puddings and Birdseye custard.

 

Food of the Gods!

 

45 minutes ago, rotuts said:

Im looking for that powder.

 

Some French supermarkets stock it, but at a considerable mark up. When friends make trips to the UK, I always have them smuggle some back. 🤫 😏

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oli

oli

Posted
Posted
54 minutes ago, Anna N said:

That looks amazing. I grew up on steamed puddings and Birdseye custard. I could certainly make short work of a serving of this.  

I too grew up on that custard on the other end of provinces but it's been so long ago I'd forgotten about it and made many creme anglaise that many recipes called for.

Do you have a link for a T&T for Steamed Honey Pudding? 

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Anna N

Anna N

Posted
Posted
15 minutes ago, oli said:

I too grew up on that custard on the other end of provinces but it's been so long ago I'd forgotten about it and made many creme anglaise that many recipes called for.

Do you have a link for a T&T for Steamed Honey Pudding? 

If you are asking me I have no recipes for steamed puddings. I have never made one but my family made them. (I grew up in the UK). Birdseye custard powder is readily available here even in some supermarkets. Perhaps someone else will be able to help you with a recipe. 

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

My 2004 eG Blog

Elkyfr

Elkyfr

Posted
Posted
21 minutes ago, rotuts said:

Amazon :


https://www.amazon.com/Birds-Custard-Powder-Ounce-Canisters/dp/B000MO8G28/ref=pd_lpo_sccl_1/131-5570512-5638352?pd_rd_w=0tB7J&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=J67D5G365DH5A4HAEAV4&pd_rd_wg=DzhIf&pd_rd_r=2d104508-579b-4093-bb3b-64b1cb38f1d8&pd_rd_i=B000MO8G28&psc=1

 

Making custard is not complicated, and it does not take much longer than making it from scratch.

oli

oli

Posted
Posted
1 hour ago, Anna N said:

If you are asking me I have no recipes for steamed puddings. I have never made one but my family made them. (I grew up in the UK). Birdseye custard powder is readily available here even in some supermarkets. Perhaps someone else will be able to help you with a recipe. 

Just looking for a T&T recipe for the pudding.

Birdseye is a common commodity in nearly all markets in the US.

blue_dolphin

blue_dolphin

Posted
Posted
27 minutes ago, oli said:

Just looking for a T&T recipe for the pudding.


Trinidad & Tobago?

Telephone & Telegraph?

Taste & Technique?

Tanqueray & Tonic?

Travel & Transportation?

 

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Kerry Beal

Kerry Beal

Posted
Posted
3 hours ago, rotuts said:

@Pete Fred 

  

A very fine way to cook at it :

 

' dans le(s) plate  '

 

Im looking for that powder.

 

 

You are looking for Bird's Custard powder?

 

Can't recall where I was the other day - but saw the absolute largest container of it ever!

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

oli

oli

Posted
Posted
19 minutes ago, Kerry Beal said:

You are looking for Bird's Custard powder?

 

Can't recall where I was the other day - but saw the absolute largest container of it ever!

No, Bird's eye is a common commodity nearly everywhere

Anna N

Anna N

Posted
Posted
59 minutes ago, blue_dolphin said:


Trinidad & Tobago?

Telephone & Telegraph?

Taste & Technique?

Tanqueray & Tonic?

Travel & Transportation?

 

Tried my best to look it up! It's an Asian grocery store here!

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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

My 2004 eG Blog

heidih

heidih

Posted
Posted
1 hour ago, blue_dolphin said:


Trinidad & Tobago?

Telephone & Telegraph?

Taste & Technique?

Tanqueray & Tonic?

Travel & Transportation?

 

Tried and True?

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