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

[Matthew.Taylor]

Here’s our 4th of July desert. Chocolate Mayo cake with Divinity icing from “Southern Cakes” by Nancie Mcdermot!

Edited July 4 by Matthew.Taylor (log)

[FrogPrincesse]

At my daughter’s request, I made chouquettes.

 

 

 

[curls]

Baked a Dutch apple taart last night. Combination of my Mom's recipe and Cees Holtkamp's recipe (https://youtu.be/C5YzHQMxo1w?si=B-u69vcWtWI5Hmin). Thrilled with how it turned out. Spoiler alert for raisin haters -- this taart / pie contains apples and raisins. 😉

 

pre-bake and pre-lattice

 

after the bake

 

slice!

 

 

[gulfporter]

As long as blueberries are on sale, I'll keep baking with them.  Today I made this one, https://www.washingtonpost.com/recipes/blueberry-cornmeal-cake/   I no longer own a cast iron skillet so I made it in a 9 inch square pan.  Realize I lost some crunch-factor, but cast iron is too heavy for me now.  I found good homes for my older cast iron pieces.  

 

[ElsieD]

@gulfporter I saw that recipe - did you like it?  It looks really good.

[gulfporter]

16 minutes ago, ElsieD said:

@gulfporter I saw that recipe - did you like it?  It looks really good.

 

Yes we both liked it....the cornmeal gives it both a good texture and taste. as does the buttermilk.  I don't yet have a mixer at my US house and I liked how easy it came together with a whisk, then a spatula.  The butter was melted when added.  

[OlyveOyl]

Raspberry almond tart with one lonely peach. We had this with a little sour cream ice cream. Hoping to get more excellent peaches at the FM tomorrow!

[Kim Shook]

On 7/4/2024 at 6:34 PM, Matthew.Taylor said:

Where can I find cheesecake flavored pudding?

Where are you located?  In central VA, I find it under the Jello brand at almost any grocery store?

[Kim Shook]

Used up some bananas in the freezer to make “Easy Banana Bread”:

One of the simplest recipes I have for banana bread.  You can fix it up with nuts or chocolate chips (or, best of all, peanut butter chips), but whether you do or not, it's delicious.  

 

[Shelby]

17 minutes ago, Kim Shook said:

Used up some bananas in the freezer to make “Easy Banana Bread”:

One of the simplest recipes I have for banana bread.  You can fix it up with nuts or chocolate chips (or, best of all, peanut butter chips), but whether you do or not, it's delicious.  

 

I've never thought about using peanut butter chips!  Great idea!

[rotuts]

@Kim Shook

 

Im not a fan of banana bread .

 

growing up , those made in mynhouse were dense , and heavy.

 

yours looks much better

 

looking at yourRx , ; very ripe bananas '

 

what would your banana bread be like w much firmer bananas ?

 

th kind i prefer to eat ?   mashed up of course .

[oli]

45 minutes ago, Shelby said:

I've never thought about using peanut butter chips!  Great idea!

Or how about a combination of peanut butter and chocolate chips?

[Kim Shook]

55 minutes ago, rotuts said:

@Kim Shook

 

Im not a fan of banana bread .

 

growing up , those made in mynhouse were dense , and heavy.

 

yours looks much better

 

looking at yourRx , ; very ripe bananas '

 

what would your banana bread be like w much firmer bananas ?

 

th kind i prefer to eat ?   mashed up of course .

I think that the firmer the bananas the less moist and dense the bread.  I've made banana bread in the past with seriously overripe bananas and found the results overwhelmingly heavy and almost sour - as if the fruit had actually fermented.  I think a lot of sins are committed by cooks eager to use up bananas rather than waste them and they use ones that really should go to the outside critters or as an occasional dog treat.  

I don't like bananas that are underripe - I get that weird astringent effect - but a perfectly ripe banana mashed up might just give you a banana bread that you like.

[gulfporter]

2 hours ago, rotuts said:

@Kim Shook

 

Im not a fan of banana bread .

 

growing up , those made in mynhouse were dense , and heavy.

 

yours looks much better

 

looking at yourRx , ; very ripe bananas '

 

what would your banana bread be like w much firmer bananas ?

 

th kind i prefer to eat ?   mashed up of course .

 

i don't like banana bread either.  We have banana plants on our MXN property.  I give most away, but I make a Banana Upside Down Cake using ripe, but firm bananas.  They're tasty and pretty, too!  I have also made Mary Berry's Banoffee Pie though I used a chocolate crust instead of her digestive biscuit base.  

[OlyveOyl]

Clementine cake with pistachios and Clementine jam.  200g of whole clementines are microwaved covered for about five minutes. They get processed along with sugar, eggs, oil and yogurt.  Flour is added at the end. This is a soft and tender cake, the pistachios add some nice crunch. Not too sweet, this will also make for a nice slice at breakfast.

[OlyveOyl]

Tart cherry hand pies on the menu today.  These are about 4 inches across and have approximately 1/4 cup cooked cherries as the filling.  We are impatiently waiting for them to cool and set up.  Serving with some sour cream ice cream on the side.

Edited July 11 by OlyveOyl
Addition (log)

[rotuts]

@OlyveOyl

 

those look so good .  flaky , sour cherry 

 

Id like to hear more about the sour ice cream

[OlyveOyl]

@rotuts
https://ladyandpups.com/2014/07/03/self-made-sour-cream-gelato/

 

i have made this probably 4-5 times.  The last two times which were follow ups, I first made it in the ninja creami and the next day made it in my compressor machine. They were pretty comparable in taste/texture but the ninja was a heck of a lot easier.  For some reason, I wanted “ immediate” results, so used the compressor machine. It’s a favorite ice cream of ours.

ETA. I also sprinkled a little citric acid in the mix.

Edited July 11 by OlyveOyl (log)

[ElsieD]

16 minutes ago, OlyveOyl said:

@rotuts
https://ladyandpups.com/2014/07/03/self-made-sour-cream-gelato/

 

 

ETA. I also sprinkled a little citric acid in the mix.

What does citric acid do?  Also, can you tell me something about the little bowl the ice cream is in?

Edited July 11 by ElsieD
Added a sentence (log)

[OlyveOyl]

@ElsieD

The citric acid acts as a lemony flavor agent without introducing any liquid.

The bowl is by Bodum but I’ve had them quite a while and doubt they are still manufacturing them…but good luck!

Edited July 11 by OlyveOyl (log)

[OlyveOyl]

Today’s bake was a peach/blackberry/almond tart.  FM fruit is so wonderful at this time of the year, makes it easy to make dessert!

[RobertM]

I made a large Eccle today, turned out pretty decent.  I think I was kind of skimpy on the filling, or…I just made it to large….

 

[Pete Fred]

I never tire of making (or eating!) Gâteau Basque...

 

 

[OlyveOyl]

A six inch Apricot pistachio tart, the crust is a pâte sucrée (Pierre Hermé). The pistachio/almond crème is half pistachio, half almond flour, egg, sugar and a little AP.   I had just enough filling made to make two tiny tarts with a half apricot each.

 

[Pete Fred]

I made some dainty scones (the British kind)...

 

 

I treated myself to a cream tea using some of the mirabelle jam that I made last year...

 

 

Sadly there's no such thing as clotted cream in these parts. Might have to try making some myself.

 

(Hmmmm... I've just remembered that a local supermarket occasionally carries an Isigny fromage frais with Madagascan vanilla that might work here, being thick, creamy, and sweet rather than tangy. Will give it a go next time I see it.)

 

 

Edited July 20 by Pete Fred (log)