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

pjm333

By pjm333
in Pastry & Baking

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Pete Fred

Pete Fred

Posted
Posted

After enjoying yesterday's Mokonuts cookie I thought I'd try another of theirs. This time the Chokochunk...

 

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It's a good chocolate chip/chunk cookie, but the multigrain iteration is better.

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Pete Fred

Pete Fred

Posted
Posted

It's been quite a while since I've had a mince pie...

 

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Obviously they're unknown in France, so I had to convince my neighbour that there was no actual mince/ground beef in there before he would try one. But he was a fan.

 

Recipe here. (Just don't tell the neighbour that I used beef suet as the fat.)

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gulfporter

gulfporter

Posted
Posted

Cranberry Squares. 

 

I make them most every Xmas season.  It wasn't easy finding fresh cranberries here in Central Mexico in mid-December.  One of the 'gringo' markets imports them in October for CDN Thanksgiving, estimating what they'll be able to sell thru US Thanksgiving and Christmas.  I got one of the last 2 bagsj crammed in the back of his freezer!   We were in US thru mid-November and buying cranberries didn't cross my mind until a few days ago.  

 

Baking in my un-insulated and thermostat-less Mexican oven is a challenge.  It managed to mostly hold the 350 degrees (it's recipes above that temperature that often fail).  I added an extra 10 minutes to the 1 hour bake time as the last 2 attempts at this recipe had a dip in the center with some underbaking.  

 

We just took a taste and these are spot on!

 

 

 

 

 

 

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gulfporter

gulfporter

Posted
Posted
59 minutes ago, TdeV said:

They look delicious, @gulfporter. 

 

Could you please give the recipe? (I have fresh cranberries!)

 

Recipe says 'pour' into pan but mixture is very thick. I place in pan and even out the top.  If using frozen berries add 5 minutes to bake time.  I toast the pecas before adding.  And I beat eggs and sugar 5 minutes because our MXN white sugar isn't ground very fine.  

 

I don’t think you can overbake this, so no harm in erring on the longer side of baking.  

 

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MaryIsobel

MaryIsobel

Posted
Posted (edited)

Good friends of ours who live aboout 15 minutes away called this morning and said "hey - I know it's late notice but we finally got our tree up and we're going to load up the fireplace with logs - want to come over for a cocktail or coffee tonight?" I said sure, what can I bring? She said "oh, just a it of your lovely baking would be grand." Prolem is, I don't have any "lovely" baking. I've been baking for bake sales and a quadruple batch of biscotti for my daughter's ER team. I do however, almost have a package of puff pastry at the ready this time of year so within about 20 minutes of receiving the invitation, I had two trays of palmiers in the oven. So, so simple but people are always impressed. I just made the standard sugar one, but can also whip up savoury ones in a tick with sun-dried tomatoes and olive tapenade. Life saver at this time of year! All were packaged up before I thought of taking a picture, but you know what they look like. I use Ina's recipe.

 

Edited by MaryIsobel (log)
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MaryIsobel

MaryIsobel

Posted
Posted

This is a quick and easy "ladie's lunch." I usually serve it with an orange and arugula salad. Love the frozen puff pastry. I have made it from scractch a couple of times, but it's one of those things (like croissants) that just doesn't seem worth the trouble so I always keep a package in the fridge and a package in the freezer.https://vikalinka.com/ham-cheese-puffs-asparagus/

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OlyveOyl

OlyveOyl

Posted
Posted

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking.  It as yet  has not had its rum bath or apricot glaze , this is for Xmas eve.  I plan on wrapping it well and refrigerating until Tuesday when it will be finished off.  
This is from the “Gateau” cookbook.

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gulfporter

gulfporter

Posted
Posted

This is why I often quit baking for months at a time ☹️

 

I followed the recipe to the letter; it resulted in the most sour scones ever made!

 

The recipe emphasized to use fresh cranberries,  not dried.  

 

I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results).  I used the full amount of sugar in this recipe. 

 

After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open.  You can see the holes left behind in my 2nd photo. 

 

I hate wasting food so will try to salvage these scones. 

 

 

 

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ElsieD

ElsieD

Posted
Posted
21 minutes ago, gulfporter said:

This is why I often quit baking for months at a time ☹️

 

I followed the recipe to the letter; it resulted in the most sour scones ever made!

 

The recipe emphasized to use fresh cranberries,  not dried.  

 

I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results).  I used the full amount of sugar in this recipe. 

 

After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open.  You can see the holes left behind in my 2nd photo. 

 

I hate wasting food so will try to salvage these scones. 

 

 

 

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Where is the recipe from?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
8 hours ago, gulfporter said:

This is why I often quit baking for months at a time ☹️

 

I followed the recipe to the letter; it resulted in the most sour scones ever made!

 

The recipe emphasized to use fresh cranberries,  not dried.  

 

I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results).  I used the full amount of sugar in this recipe. 

 

After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open.  You can see the holes left behind in my 2nd photo. 

 

I hate wasting food so will try to salvage these scones. 

 

 

 

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20251222_141411.jpg

 

Send them to me.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

OlyveOyl

OlyveOyl

Posted
Posted

Toasted pecan and boozy fruit, 1/2 pound pecans and 1/2 pound sultanas and apricots,  tablespoon of finely chopped candied orange rind. This is basted with a rum, sugar syrup several times, then glazed with Clementine jam/ rum syrup.  An old Craig Claiborne recipe that was in the NYT, it is also in his book, “Southern Cooking”, the kumquats recipe is from Claudia Flemington, “The Last Course”.

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OlyveOyl

OlyveOyl

Posted
Posted

The finished baba-savarin au rhum, basted with rum syrup, glazed with apricot jam/rum.  This will be served with whipped cream.

 Verbena cake , a pale green crumb, studded with red raspberries, will be served with a raspberry coulis.

Now to transport the 3 cakes along with other goodies!

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AAQuesada

AAQuesada

Posted
Posted (edited)
On 12/21/2025 at 12:10 PM, OlyveOyl said:

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking.  It as yet  has not had its rum bath or apricot glaze , this is for Xmas eve.  I plan on wrapping it well and refrigerating until Tuesday when it will be finished off.  
This is from the “Gateau” cookbook.

I'm really a big fan of this book! can't recommend it more highly. She makes baking feel less intimidating, so far everything I've made has turned ouy well. 

Edited by AAQuesada (log)
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RWood

RWood

Posted
Posted

The extent of my Christmas cooking/baking. I took this year off. 
Cinnamon Rolls and Blueberry Muffins. Having my Dad and cousin over for coffee and mimosas.
 

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Pete Fred

Pete Fred

Posted
Posted

If you don't like lemons please look away now.

 

I was curious about a couple of things with this lemon tart from Australian pastry chef Gareth Whitton: the custard, the plain shortcrust, and the dulce de leche.

 

First up, I did a small test of his yolk-heavy custard (a dozen-ish yolks plus a couple of eggs) against the one I normally go with (seven eggs)...

 

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There wasn't a huge difference, but I preferred my usual one (right) which was lighter and zingier.

 

With that settled, I made a tart with his plain shortcrust and the dulce de leche...

 

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I wasn't a fan of the pastry, a little too puritan for my tastes in this kinda thing. The dulce de leche is used as a chablon rather than a flavour element. There was the merest hint of cooked milkiness at the end of a mouthful, but you'd struggle to call it if you didn't already know. But as a barrier to keep the pastry from softening it worked rather well. I'm not sure I'd go to the trouble of making a batch specially, but it's something I'll keep in mind in future.

 

I still had a bunch of lemons hanging around so made another tart, keeping the chablon but swapping in a sweet paste...

 

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In his shops, they now glaze with a lemon gel for flavour and stability, but I couldn't find a recipe for that. Might have to buy the book.

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Pete Fred

Pete Fred

Posted
Posted

@ElsieD I'll have a slice or a munch to satisfy my curiosity, and sometimes I might stash the odd thing in the freezer, but it mostly gets given away if I can find a willing recipient. If there's no one around then, sadly, it often ends up in the bin, which is what happened to 1¾ lemon tarts. I will pay for this in the next life, no doubt.

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Smithy

Smithy

Posted
Posted

@Pete Fred, I adore lemons so I looked avidly. Thanks for those photos and the discussion.

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Pete Fred

Pete Fred

Posted
Posted

Moravian Sugar Cake from NYT Cooking...

 

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I *think* I've made cake(s) in the past with mashed potato, but seemingly they weren't particularly memorable, as was the case here. I liked the look, but otherwise it didn't land with me.

 

Recipe or YouTube.

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oli

oli

Posted
Posted (edited)

Thank goodness we have people like Fred who can save us from trying a tempting recipe that is just meh.

Edited by oli (log)
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