Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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

pjm333

By pjm333
in Pastry & Baking

 Share

Recommended Posts

Katie Meadow

Katie Meadow

Posted
Posted

Lovely pandas; I like them as a group. Tomorrow, the 10th, is my daughter's birthday as well. I could bake something but since she's in Atlanta she won't be a beneficiary. 

jmacnaughtan

jmacnaughtan

Posted
Posted

Nice battenburg, @Matthew.Taylor :)

 

Another attempt with bergamot - as long as I keep finding them, I'm going to keep using them 😃

 

Milk chocolate, bergamot and orange cake

 

1238596299_Milkchocolatebergamotandorange.thumb.jpg.48599d8f109340bef3119719e10f3da5.jpg

 

Milk chocolate orange crunch

Orange marmalade

Sour bergamot curd

Milk chocolate and bergamot crémeux

Milk chocolate chantilly

Kumquat

 

Milk chocolate and bergamot work well together - try it!  The crémeux is just a curd, in which the butter is replaced by chocolate.

 

I've stumbled upon an excellent milk chocolate chantilly, as well.  1 part milk chocolate, 3 parts cream, 1% gelatin, leave to set overnight before whipping in a stand mixer.  It's like an extremely light buttercream, with much less sweetness.  I'll be using that again :)

 

  • Like 17
MelissaH

MelissaH

Posted
Posted
18 hours ago, blue_dolphin said:

Made a batch of the well known Orange Creamsicle Cookies but flavored with lime zest instead of orange.  I believe @Anna N dubbed these Lime Bees when she made them. 

I made a few with the addition of some Ruby Cacao Wafers from Trader Joes in addition to the white chocolate chips the recipe calls for.  

IMG_0174.thumb.jpg.ea0880da131921778f2bc037e7c101df.jpg

The TJ's website post says they are not recommended for baking but they seem fine.  I'll try them in some chocolate cookies next.  

I'm curious if they mean they aren't good to use in a baked good where they get melted and incorporated into batter. They look quite striking in the cookies!

  • Like 3

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

patris

patris

Posted
Posted

An obligation-free Sunday and a hoard of Ruby Cacao wafers from Trader Joe’s got me thinking about peanut butter meltaways - a favorite of just about everyone in my life, so I won’t have any trouble getting these addictive little suckers out of my house. The Ruby makes for a little PB&J vibe that definitely does not suck. And they’re great for dipping (tempered via EZTemper, of course) -  nice and fluid but not too fluid.

 

663B3B31-B8B1-456E-A67C-AE9102F2401B.thumb.jpeg.81ef96f5ea1ca91493a1520ca81d26b1.jpeg

 

 

  • Like 13

Patty

Tri2Cook

Tri2Cook

Posted
Posted
43 minutes ago, patris said:

An obligation-free Sunday and a hoard of Ruby Cacao wafers from Trader Joe’s got me thinking about peanut butter meltaways


This is a post I was waiting for without even realizing it. I gave thought to covering meltaways in chocolate a while back mainly in the interest of making them easier to handle without having to coat them in powdered sugar and decided (without actually trying it... I know, shame on me) that it would probably inhibit the melty effect of the meltaways and never did it. Since I already know you wouldn't do it if the result wasn't good, I'm now giving new thought to it. :D

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

patris

patris

Posted
Posted
26 minutes ago, Tri2Cook said:


This is a post I was waiting for without even realizing it. I gave thought to covering meltaways in chocolate a while back mainly in the interest of making them easier to handle without having to coat them in powdered sugar and decided (without actually trying it... I know, shame on me) that it would probably inhibit the melty effect of the meltaways and never did it. Since I already know you wouldn't do it if the result wasn't good, I'm now giving new thought to it. :D

 

I always dip them! Tempering the meltaway with EZTemper silk makes the texture so wonderfully melty that the chocolate is just a temporary barrier, especially with a relatively thin coating. Melts in your mouth, not in your hands, as they say...

  • Like 1

Patty

Tri2Cook

Tri2Cook

Posted
Posted
41 minutes ago, patris said:

 

I always dip them! Tempering the meltaway with EZTemper silk makes the texture so wonderfully melty that the chocolate is just a temporary barrier, especially with a relatively thin coating. Melts in your mouth, not in your hands, as they say...


It's on the short list, I shall give it a try. Thanks!

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

lemniscate

lemniscate

Posted
Posted (edited)
On 2/10/2019 at 5:16 PM, blue_dolphin said:

Chocolate raspberry thumbprint cookies decorated with a drizzle of melted TJ's Ruby Cacao wafers

IMG_0185.thumb.jpg.87af07722889e85a0ef9f5b9913beab0.jpg

 

 

Very pretty.  Chocolate and raspberry is one of my most favorite combos.  Those look Valentine-y.   I'm gonna stalk TJ's to obtain the Ruby Cacao this week, if it's in this region.

Edited by lemniscate
if (log)
  • Thanks 1
blue_dolphin

blue_dolphin

Posted
Posted

Another Valentine-y cookie decorated with the TJ's Ruby Cacao: Cherry-Nut Chocolate Pinwheels

IMG_0189.thumb.jpg.e3773619bc4e19d7ba509eabc484ecd2.jpg

Both this recipe and the Chocolate Raspberry Thumbprints that I posted yesterday are from Dorie's Cookies and made from the same Do-Almost-Everything Chocolate Cookie Dough which can be rolled and cut for simple chocolate cookies or used in one or more of the 4 variations in the book.

The filling in these is chopped dried sour cherries and walnuts, cooked with a bit of sugar and water until the syrup reduces.  

 

  • Like 9
trisme11

trisme11

Posted
Posted

I'm a little obsessed with passion fruit filled macarons. I also made a coconut milk white chocolate ganache  for the centers of some of them.IMG_20190210_165133_409.thumb.jpg.965eb9cd5f6bf0fce3ee4373e9edaab8.jpgIMG_20190210_164816_790.thumb.jpg.0f2dd0a8fd153b99a8882ff2e0501894.jpg

  • Like 15
  • Delicious 2
RWood

RWood

Posted
Posted

Decorated Valentine cookies. Raspberry and chocolate doughs. Airbrushed with stencils.

 

852BBC46-40AF-43E7-B52C-7CEB91A4EC33.jpeg

82FE4549-0DCB-42AD-BCC9-285BC201424A.jpeg

D7FF2D42-799D-4A59-A764-8CFDD084F126.jpeg

  • Like 24
Darienne

Darienne

Posted
Posted
4 hours ago, Kim Shook said:

We need a "WOW" button!

Good heavens.  Exactly what I was going to say!

  • Like 4

Darienne

 

learn, learn, learn...

 

We live in hope. 

kayb

kayb

Posted
Posted

Beautiful cookies! Wish I were your Valentine....😀😍😍

  • Like 2
  • Haha 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

ElsieD

ElsieD

Posted
Posted
15 hours ago, Kim Shook said:

We need a "WOW" button!

They are so beautiful if I got one I don't think I could eat it.

  • Like 2
Okanagancook

Okanagancook

Posted
Posted (edited)

I made a batch of brown sugar spice cookies from Finecooking.  They are refrigerator cookies.  The log is brushed with egg white and rolled in chopped walnuts.  Delicious especially because I used fresh ground cinnamon, nutmeg, allspice..except .preground ginger.  No picture..my camera is down.

Edited by Okanagancook (log)
  • Like 4
joiei

joiei

Posted
Posted

Tried my hand at almond macaroons.   I need to work on it a bit.  

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

RobertM

RobertM

Posted
Posted

We had our annual Valentines Chocolate party last night.  

The white chocolate course was white chocolate ganache, raspberry pate de fruit, Callebaut crispearls and raspberries with a clear glaze.

03E6977C-6EA6-41C3-BD2C-4E8D21A65F7A.thumb.jpeg.b9bf80441c1930b55b1532587f5d52da.jpeg

 

 

second course was a milk milk chocolate tropical cake, with a passion fruit & orange filling and a passion fruit mascarpone icing

 

7A93D8BD-7594-447E-85BD-1935DE4E262B.thumb.jpeg.9fe4605d88b1c4fcfc5389cc431ec8fe.jpeg3BC7B40E-704B-4F85-9C48-6A485F07C4F4.thumb.jpeg.1e0432aa09a26dc4202669b2f84469b5.jpeg

 

(we weren’t quick enough for a photo without a piece missing.....sorry)

 

Third course I called Midnight Passion.  A Paul Young brownie, with salted caramel, caramel-peanut mousse, caramelized peanuts and a dash of whipped cream

 

 

50FAD8C5-D4BC-4AA6-BFB1-0B67F0804CD6.thumb.jpeg.b44f35090f7e1bc7185ed729651a2d4f.jpeg

 

  • Like 13
  • Delicious 1
 Share
Go to topic listing
×
×
  • Create New...