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

[heidih]

25 minutes ago, Pete Fred said:

I still have a lot to learn about French plums. The yellow ones a few posts back were not mirabelles as I thought, just, errrrrr, yellow plums. I now know this because my neighbour let me raid her mirabelle tree...

 

 

I thought I'd have a crack at tarte aux mirabelles...

 

 

It did not turn out as I had hoped.

 

The basic recipe: line a ring with pastry, fill with plums, bake for an hour. Simple. I expected the plums would release a fair amount of juice so threw in some ground almonds on the bottom as insurance. But that didn't make any difference, it was just a soggy mush underneath. All the recipes I looked at didn't bother blind baking the pastry, and many also included a light custard, adding even more moisture, so I'm a little puzzled how it could turn out any different.

 

But all was not lost. I scraped off the roasted plums and enjoyed them on their own...

 

I always admire a good save. The almond custard on top might have been nice with crushed toadted almonds. Fruit is not a given constant commodity. We have to adjust I find. How did they taste ripe out of hand?

[Pete Fred]

They were good out of hand. I took about 5 kg (10 lbs) so I’ll probably munch a few and give the rest to friends. 👍

[Smithy]

My cooking and baking have become minimalist lately but my darling occasionally wants cinnamon rolls and I remembered to look for an easy-bake package in the grocery store. In the past, when I've done that, I've gotten whomp rolls of one sort or another (see here, for instance) but this time I ran across a new (to us) brand: Rhodes AnyTime! cinnamon rolls, with REAL cream cheese frosting.

 

"READY IN MINUTES" it proclaims on the front. We laughed when we looked at the instructions on the back. Well, I suppose 40 minutes or so still constitutes "minutes".

 

 

Here's the result. Starting at top left and going clockwise: raw, as arranged on the included pan; baked, before frosting; baked and frosted; and a money shot.

 

 

These were surprisingly good, and quite easy once we knew what "minutes" meant. 🙂 He'd have preferred raisins and nuts in them, but this will satisfy him for a few days. I liked these better than the Pillsbury brands we've tried so far, although I haven't tried the super-decadent "hack" discussed earlier in this topic.

[ElsieD]

1 hour ago, Smithy said:

My cooking and baking have become minimalist lately but my darling occasionally wants cinnamon rolls and I remembered to look for an easy-bake package in the grocery store. In the past, when I've done that, I've gotten whomp rolls of one sort or another (see here, for instance) but this time I ran across a new (to us) brand: Rhodes AnyTime! cinnamon rolls, with REAL cream cheese frosting.

 

"READY IN MINUTES" it proclaims on the front. We laughed when we looked at the instructions on the back. Well, I suppose 40 minutes or so still constitutes "minutes".

 

 

Here's the result. Starting at top left and going clockwise: raw, as arranged on the included pan; baked, before frosting; baked and frosted; and a money shot.

 

 

These were surprisingly good, and quite easy once we knew what "minutes" meant. 🙂 He'd have preferred raisins and nuts in them, but this will satisfy him for a few days. I liked these better than the Pillsbury brands we've tried so far, although I haven't tried the super-decadent "hack" discussed earlier in this topic.

 

Interesting.  I note that the Rhodes brand which you made are a yeast dough, or at least they have yeast in them.  The Pillsbury ones use baking powder, no yeast.  I'd think the yeast-raised ones would have a better (to me) texture.  I don't recall seeing the Rhodes brand here.  If they were, I'd try them.

[Smithy]

5 hours ago, ElsieD said:

 

Interesting.  I note that the Rhodes brand which you made are a yeast dough, or at least they have yeast in them.  The Pillsbury ones use baking powder, no yeast.  I'd think the yeast-raised ones would have a better (to me) texture.  I don't recall seeing the Rhodes brand here.  If they were, I'd try them.

 

I didn't pay enough attention to the Pillsbury ingredients to notice that! Yes, the texture of this Rhodes dough was definitely better, more in keeping with my ideal cinnamon rolls. Thanks for that observation.

[lindag]

12 hours ago, ElsieD said:

 

 I don't recall seeing the Rhodes brand here.  If they were, I'd try them.

They are in the freezer section in our US stores.

[Kim Shook]

17 hours ago, Smithy said:

My cooking and baking have become minimalist lately but my darling occasionally wants cinnamon rolls and I remembered to look for an easy-bake package in the grocery store. In the past, when I've done that, I've gotten whomp rolls of one sort or another (see here, for instance) but this time I ran across a new (to us) brand: Rhodes AnyTime! cinnamon rolls, with REAL cream cheese frosting.

 

"READY IN MINUTES" it proclaims on the front. We laughed when we looked at the instructions on the back. Well, I suppose 40 minutes or so still constitutes "minutes".

 

 

Here's the result. Starting at top left and going clockwise: raw, as arranged on the included pan; baked, before frosting; baked and frosted; and a money shot.

 

 

These were surprisingly good, and quite easy once we knew what "minutes" meant. 🙂 He'd have preferred raisins and nuts in them, but this will satisfy him for a few days. I liked these better than the Pillsbury brands we've tried so far, although I haven't tried the super-decadent "hack" discussed earlier in this topic.

Thanks for posting these, @Smithy!  I just put them on my shopping list to try.  I'm thinking these and some bacon might be a good birthday breakfast for Mr. Kim. His birthday is Monday and he has to work, so it can't be too elaborate. 

 

Also, I'd totally forgotten about that whomp roll hack!  I need to put that in rotation!  

[Smithy]

2 minutes ago, Kim Shook said:

Thanks for posting these, @Smithy!  I just put them on my shopping list to try.  I'm thinking these and some bacon might be a good birthday breakfast for Mr. Kim. His birthday is Monday and he has to work, so it can't be too elaborate. 

 

Also, I'd totally forgotten about that whomp roll hack!  I need to put that in rotation!  

 

I thought belatedly about bacon, and how well it would go with these. Maybe next time. Happy birthday to Mr. Kim!

[RobertM]

This is a Philly Fluff cake, it’s a riff on a Pound Cake and everyone declared it really good….super easy to put together as well.  A simple powdered sugar topping and you’re ready to impress 

[Pete Fred]

Another tarte aux mirabelles...

 

 

But this time I blind-baked the pastry and added a clafoutis-type batter...

 

 

No soggy bottom with this one.

 

I'm undecided on plain or with cream. Each has it merits. I will definitely make more next year (if the neighbour donates the plums).

[rotuts]

@Pete Fred 

 

that tart looks delicious .  

 

I have had ripe mirabelles , and they have their own delicious flavor.

 

Id not be able to wait until next year 

 

if other local ripe plums came around to try .

 

appropriate adjustment to   sweet/tart taste of the ripe fruit.

 

think of all those potential shells sitting there waiting !

[Pete Fred]

31 minutes ago, rotuts said:

if other local ripe plums came around to try .

 

think of all those potential shells sitting there waiting !

 

Indeed. I ate a fruit called a brugnon over the weekend and it absolutely blew my socks off. The internet says it's a type of nectarine, but it was better than any nectarine or peach I've ever had. They were the last half-dozen sorry-looking ones about to wither on a friend's tree, so unfortunately that supply is a bust until next year. I'll be keeping an eye out at the farmers' market for more.

[RWood]

Marble Bundt cake, ganache glaze. Got to use my (semi-tall) covered cake stand my aunt found for me. 

[Kim Shook]

@Smithy - I did do the sweet rolls, though there was a bit of a SNAFU - I'll post about it on the Breakfast thread since that what I used them for (or at least I meant to).

 

The 14^th was Mr. Kim’s birthday.  His requested dessert was Raisin Pie.  ?????   Huh? I was perplexed.  As far as I knew, he’d never had a raisin pie.  I’m not the most gifted pie person, and where in the world did he get the recipe.  Turned out that he does an email subscription with a few food sites and this one arrived in his inbox and intrigued him.  I was nervous about it because pastry is NOT my forte and I haven’t cooked much at all in the past couple of months.  AND on top of it all – I’d be serving this to his mother – the Pastry Queen.  This woman literally has blue ribbons from baked goods she’s entered into the VA State Fair over the years.  I knew that making my own pie crust was NOT ON, so I got the Pillsbury refrigerated ones.  And the recipe was actually very easy.  I served the pie with some Tillamook vanilla bean ice cream and everyone liked it (except for Jessica, which I predicted):

 

 

[Deephaven]

Peach pie

 

[Pete Fred]

I made Stella Parks' Levain Bakery-style Chocolate Chip Cookie knock-off...

 

 

I only had dark brown sugar to hand, hence the somewhat dark appearance. I've never had the original, so I've no idea how close it is, but I was impressed. It's kind of cookie-crunchy on the outside, and light and cakey inside. It's also huge, weighing-in at 175g (6 oz)....

 

 

For chocolate chip cookie fans, the Basic, Great Chocolate Chip Cookie by Tara O'Brady is good...

 

 

And if you have a bag of spelt flour looking for an excuse, then the Spelt Walnut CCC by Janice Lawandi is a good way to use it up...

 

 

I've also recently enjoyed the Lemon Square Cookies by Anita Jaisinghani...

 

 

These vegan cookies <shudders> use coconut oil, mashed avocado, and rice flour to surprisingly good effect and are flavoured with turmeric and ground mace, as well as the lemon.

 

Ranger cookies were a new one to me...

 

 

I really liked these. (The oldest recipe seems to go back to the Depression era.)

 

And one last, honourable mention for the No-Bake Chocolate Peanut Butter Cookie by Scott Peacock...

 

 

I believe these are also known as preacher cookies: if the preacher turned up unexpectedly at your house, these unassuming treats could be on the table in minutes. Nice!

 

I came across them when my oven was out of action for a week or two, and I was pleasantly surprised how well they worked.

[heidih]

Thanks for the details. Scott Peacock's no bake sound delicious and the lemon bars with turmeric . I may borrow that flavoring in a on-vegan version. 

[Pete Fred]

9 minutes ago, heidih said:

…the lemon bars with turmeric . I may borrow that flavoring in a on-vegan version. 

I think the turmeric was there as much for the colour as anything else. It’s been a couple of months… I can’t remember. 🥴

[Kim Shook]

@Pete Fred - thanks for posting those cookies.  I went straight to the link and am printing out the recipes for the Tara O'Brady chocolate chip ones.  Tney look amazing.  My current go-to is the Jacques Torres chocolate chip cookies.  They are "aged" and the Tara O'Brady ones sound a little simpler. 

[Pete Fred]

Chocolate Cake by Suzy Palatin...

 

 

Described by Pierre Hermé, no less, as the best chocolate cake in the world. Before you get too excited, it isn't. But it is good, and super simple to make. Weirdly, when he published the recipe (gâteau au chocolat Suzy) he tweaked the ingredients and method (chefs, huh? 🙄) but I stick with the original. I like it a touch warm for a lighter texture; at room temperature it's firmer and fudgier. (Fridge-cold totally ruins it, by the way.)

 

I had it for lunch with some whipped cream and cherries...

 

 

(I couldn't get the cream to whip properly, sadly, because a) French cream is rubbish, and b) it's a hundred degrees at the moment! Rookie error not having any crème fraîche in the house.)

[ChocoMom]

Made my very first Apple Tart Tatin.  Hubby and Gramps enjoyed it very much!

[Pete Fred]

Easy One-Bowl Coffee Cake by Stella Parks...

 

 

Does what it says on the tin. Pleasant.

[MaryIsobel]

4 hours ago, Pete Fred said:

Easy One-Bowl Coffee Cake by Stella Parks...

 

 

Does what it says on the tin. Pleasant.

It looks really lovely - great crumb. Nor sure if "pleasant" is a recommendation though...

[Pete Fred]

5 minutes ago, MaryIsobel said:

Not sure if "pleasant" is a recommendation though...

 

Funny you should say that. I thought it sounded like I was damning it with faint praise, so I actually looked up the definition before posting...

 

 

...and it seemed to fit. You're right, though; I wonder why "pleasant" seems to hint at disappointment? 🤷‍♂️

 

Anyway, it was a nice cake, but functional, I suppose, rather than something to get excited about. There I go again...

[MaryIsobel]

Haha - I think "pleasant" is a throwback to "blind" dating. As in "Tell me about him - well, he's pleasant"