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

[ChocoMom]

@ElsieD  Yep, that's the one.   I forgot all about the cranberries!  I had decided not to use cranberries right from the git-go because no one here likes them much, except at Thanksgiving. The apples were very tart, and they provided the balance that I think the berries might have added.  I completely forgot they were part of the recipe.  

 

[jmacnaughtan]

We found a pick-your-own place nearby and ended up with a load of rhubarb and apples.  It's still too warm for crumbles, so I made a cake...

 

...which ended up tasting and eating a lot like a crumble

 

Rhubarb and apple cake

 

 

Speculoos and ginger crunch

Set rhubarb compote

Pain d'épices

Apple tatin

Muscovado chantilly

Glaze

Candied pear

 

 

The apple tatin is my favourite part.

[keychris]

 

[Rajala]

I'm finally done with my new cake. Lesson learned; do not let it sit outside of the fridge for two hours. It will lose its shape.  

 

Edit: why not let you know what it's made of?

 

Top to bottom;

 

Gianduja mousse

Hazelnut mousseline

Hazelnut praliné

Hazelnut crisp

Hazelnut sponge

 

Edited September 16, 2018 by Rajala
Added more info (log)

[keychris]

That shape is amazing! Did you make the mould for it?

[Rajala]

1 hour ago, keychris said:

That shape is amazing! Did you make the mould for it?

 

Thanks! Yes, it’s my own design.

[pjm333]

Bread Pudding & Pumpkin Pie !

[ChocoMom]

Bouchon's Pate Sucree

Apple/caramel/cinnamon filling 

butter crumb topping 

 

[Pete Fred]

Here's the Coconut, Almond and Raspberry Cake from Ottolenghi "Sweet". He uses blueberries in the book, but they're so spectacularly bland here in the UK I've learned to steer clear. Why on earth he would choose to use them is beyond me.

 

 

I liked it. Very good texture. The coconut was quite subtle, but present. I contemplated adding some crushed freeze-dried raspberries for a more pronounced hit but decided to go as-is for the first attempt. Definitely next time, though. Or maybe add a hint rose for an Hermé Ispahan vibe.

[Anna N]

Copycat Spiced Wafers from here.

 

 Since I have never seen these or tasted them I cannot be sure how close they are to the manufactured ones. 

 

 

There was some complaint that the wafers in the linked recipe were not dark enough.

 

 I am showing you this one on parchment paper to give you an idea of the colour. 

 

 

 Where the recipe says that these spread – – believe it!  

 

 I found I got a much better looking cookies using an almost new quarter sheet pan than those baked on well used and hence darker ones. 

 

 Whether or not these resemble the commercial version they are damn good cookies.  

[gfweb]

26 minutes ago, Anna N said:

Copycat Spiced Wafers from here.

 

 Since I have never seen these or tasted them I cannot be sure how close they are to the manufactured ones. 

 

 

There was some complaint that the wafers in the linked recipe were not dark enough.

 

 I am showing you this one on parchment paper to give you an idea of the colour. 

 

 

 Where the recipe says that these spread – – believe it!  

 

 I found I got a much better looking cookies using an almost new quarter sheet pan than those baked on well used and hence darker ones. 

 

 Whether or not these resemble the commercial version they are damn good cookies.  

Brilliant!  They look just right...a few might be a touch over done. They are great cookies indeed.

[Anna N]

39 minutes ago, gfweb said:

Brilliant!  They look just right...a few might be a touch over done. They are great cookies indeed.

 Thank you.  No worries. The over done ones are the bestest!   I will claim those.

[blue_dolphin]

1 hour ago, Anna N said:

Copycat Spiced Wafers from here.

 

Ditto.  Does that mean these are copy-copycat cookies?

 

I use a small cookie scoop that delivered 15g of dough and baked up into 65mm diameter cookies.  The recipe yielded 55 cookies vs the predicted 3 dozen. Baked on a silpat lined baking sheet.

[rotuts]

@Anna N

 

""   I cannot be sure how close they are to the manufactured ones. ""

 

I can

 

much better  !

[kayb]

Going to make these soon as the new sorghum comes out of the mills. Likely next month.

 

For those who don't live close to the source, "new sorghum" has a distinctly different taste from sorghum molasses after it ages a few weeks. Very bright and almost citrusy. It was always an occasion when one could get the first "new sorghum" of the year (they'd announce it on the news on the local radio station. Major big deal), and I knew what dinner  would be that night. Country bacon, crackling cornbread, canned tomatoes and new sorghum. And there was a very specific way to eat it. One put a couple of tablespoons of butter on one's plate, poured a similar amount of sorghum over it, and mixed the two with the blade of a knife. Then one spread dollops of it on the cornbread, a bite at a time. (I always dipped my bacon in it, too.

 

The tomatoes were a nod to having a vegetable on the table, and served to cut the richness of the other items, as well.

[Anna N]

5 hours ago, blue_dolphin said:

I use a small cookie scoop that delivered 15g of dough and baked up into 65mm diameter cookies.  The recipe yielded 55 cookies vs the predicted 3 dozen. Baked on a silpat lined baking sheet.

Next time I will definitely try a smaller scoop. They are delicious but I don’t need all the calories! Small cookies suit me better and you can share 55 cookies so many ways!

[Anna N]

1 hour ago, kayb said:

Going to make these soon as the new sorghum comes out of the mills. Likely next month.

 I’m probably being quite dense but what are “these”?

[Pastrypastmidnight]

I’ve been on a bit of a jag the past two weeks. 

 

Too many macarons (dark chocolate, pistachio and cherry, lime, spumoni, s’mores, and plain pistachio):

 

Lemon cake with lemon buttercream, filled with lemon curd and topped with candied Meyer lemon slices for my 9-year old’s birthday:

 

Pear frangipane tartlets from pears we grew:

 

Homemade Oreos:

[ChocoMom]

This is still a work in progress, but I HAD to post it. This is a sexy looking, tart Thimbleberry ganache, that will end up in a bon bon eventually.  I've never successfully made a Thimbleberry ganache--- so I am just freakin happy about it!  It is a unique flavor to work with.  

[kayb]

3 hours ago, Anna N said:

 I’m probably being quite dense but what are “these”?

The spiced wafers. Gingersnaps. Molasses spice cookies. Whatever they are.

[andiesenji]

On 8/28/2018 at 4:46 PM, Kim Shook said:

I agree with @rotuts.  I think you should try plumping them up in some kind of liquid.  But I am mesmerized by how perfectly spaced they are!!!

I'm a bit late coming in on this but thought perhaps you might be interested in trying real black currants, freeze-dried. from Nuts.com

I use some for baking but mostly I use them to make a black currant drink, often combined with hibiscus and sweetened with stevia since these two things are so strongly flavored, they overpower the residual flavor of the stevia.  You can eat them out of hand but they are extremely tart.  For baking for each half cut, I mix about 3 tablespoons of sugar into the dry berries and just cover with hot water, putting a weight on top so they stay submerged.  They are pretty well plumped after an hour.  

 

They are very light so 2 pounds is a large volume.  I ordered 2 pounds last December.  It filled this 8 liter container and I still have this much left and I used a lot for drinks during the hot weather. 

 

 

[Anna N]

11 hours ago, kayb said:

The tomatoes were a nod to having a vegetable on the table, and served to cut the richness of the other items, as well.

Sorry but this threw me.  Did not know what this had to do with spiced wafers.

 

Edited September 21, 2018 by Anna N
To add a sentence. (log)

[kayb]

6 hours ago, Anna N said:

Sorry but this threw me.  Did not know what this had to do with spiced wafers.

 

 

Nothing, other than the fact it has to do with sorghum molasses. Just one of my mutitude of flights of digression. Oh, look! A squirrel!

 

[Anna N]

1 hour ago, kayb said:

Nothing, other than the fact it has to do with sorghum molasses. Just one of my mutitude of flights of digression. Oh, look! A squirrel!

Gotcha.  I’ve been guilty of that myself and my best friend is frequently guilty of it.  Aren’t you @Kerry Beal?

Edited September 21, 2018 by Anna N
Grammar (log)

[lemniscate]

22 hours ago, kayb said:

Going to make these soon as the new sorghum comes out of the mills. Likely next month.

 

For those who don't live close to the source, "new sorghum" has a distinctly different taste from sorghum molasses after it ages a few weeks. Very bright and almost citrusy.

 

Wow, that sounds wonderful.  Is there particular brand/maker you use?  Do they have an online store?  Is it even feasible to want "new sorghum" outside of its area of production?