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

pjm333

By pjm333
in Pastry & Baking

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RWood

RWood

Posted
Posted (edited)

I always have delusions of grandeur for Halloween (like the Corpse Bride cake I wanna make) then fizzle out 😑. Just made some spice cookie cut outs into character sticks.

 

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Edited by RWood (log)
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Darienne

Darienne

Posted
Posted

The best pumpkin bread/loaf I've ever tasted was a gift from a friend.  I asked her for the recipe and she graciously gave it to me.   The World's Best Pumpkin Bread.  Not fancy.  But so moist and delicious.  I 'll make it over and over again. 

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Darienne

 

learn, learn, learn...

 

We live in hope. 

CatIsHungry

CatIsHungry

Posted
Posted

I made vanilla marshmallows and took some to Cat Neighbor ... first time she’s ever had them homemade (she didn’t know you could make them homemade) .. I think she must’ve eaten 10 while I was standing there talking with her ... she said they were fluffy, plush, creamy, pillows - oh my word - so not Kraft ... 

 

Well, I was sort of hoping for better than Kraft 😂🤣

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I have an EpiPen ... my friend gave it to me when he was dying ... it seemed very important to him that I have it ... 

CatIsHungry

CatIsHungry

Posted
Posted

I made oatmeal cream pie cookie bars for Mr Cat today (Oatmeal Cream Pie Bars?) ... well - bars because too lazy to make a bunch of 🍪 😕😂🤷🏻‍♀️👀 ... he said they were *very* tasty - just the right amount of soft and chewy ... Cat Son stopped by for a sampling, also - then umm - went to the gym to 🏋️‍♂️ 🤣

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I have an EpiPen ... my friend gave it to me when he was dying ... it seemed very important to him that I have it ... 

Kim Shook

Kim Shook

Posted
Posted

Began work on a dessert I'm doing for a dinner party this weekend.  It is a green apple sorbet.  I got the recipe from @Lisa2k at least 10 years ago.  The last time that I made it, we had to get the giant whole fruit juicer out of the attic.  This time, I just used the Vitamix.  Granny Smith juice:

DSCN0360.thumb.JPG.07564613488f859a67c48662e7117f52.JPG

 

Added lemon juice, sugar syrup, and a couple of glugs of this:

DSCN0361.thumb.JPG.75183df4bffe9af7c7d046e213cb4db0.JPG

  • Like 6

Kim

Kim's Cookbook

What Fresh Hell is This?

Kim Shook

Kim Shook

Posted
Posted

I am planning to make an apple tart for the dinner party on Saturday.  I've make it before, but not for a LONG time.  It has a base of mascarpone and fig and the apples and glaze on top.  I really need to make it on Friday.   With the mascarpone, I know it needs to be refrigerated.  I'm thinking that I should refrigerate unglazed, bring to room temperature on Saturday and glaze when room temp.  Does this sound right??  Thanks!

Kim

Kim's Cookbook

What Fresh Hell is This?

blue_dolphin

blue_dolphin

Posted
Posted

Last week, Ben Mims shared a recipe for California Persimmon Torte in the LA Times, his variation on the Marian Burros Plum Torte from the NYT.   I baked a half-sized recipe in a 6-inch springform pan. 

IMG_1557.thumb.jpeg.5f90950731ee76473959b43ed7e7e962.jpeg

His changes were to reduce the sugar to 2/3 cup, increase the lemon juice to 1T and add ground ginger & turmeric (1/2 t each) and 1 t vanilla. 

I'd prefer to let lovely crisp-sweet Fuyu persimmons shine in a salad rather than baking them like this but it's nice to have another fall-winter option for this cake. 

 

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Smithy

Smithy

Posted
Posted
On 11/12/2019 at 1:20 PM, blue_dolphin said:

Last week, Ben Mims shared a recipe for California Persimmon Torte in the LA Times, his variation on the Marian Burros Plum Torte from the NYT.   I baked a half-sized recipe in a 6-inch springform pan. 

IMG_1557.thumb.jpeg.5f90950731ee76473959b43ed7e7e962.jpeg

His changes were to reduce the sugar to 2/3 cup, increase the lemon juice to 1T and add ground ginger & turmeric (1/2 t each) and 1 t vanilla. 

I'd prefer to let lovely crisp-sweet Fuyu persimmons shine in a salad rather than baking them like this but it's nice to have another fall-winter option for this cake. 

 

 

Since the Hachiyas need to be cooked anyway, do you think you'd prefer them to the Fuyus in this torte?

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

heidih

heidih

Posted
Posted
22 minutes ago, Smithy said:

 

Since the Hachiyas need to be cooked anyway, do you think you'd prefer them to the Fuyus in this torte?

 

But wouldn't you lose the textural element? Those pudding ones are like a puree.

Smithy

Smithy

Posted
Posted
1 hour ago, heidih said:

 

But wouldn't you lose the textural element? Those pudding ones are like a puree.

 

That's possible. The article said that the fruit will disappear into mush if it is soft-ripe. I wonder about the astingency in typical Hachiyas if they aren't dead-ripe, but the article says either will work. I guess we'll all just have to try it, won't we? :) 

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

blue_dolphin

blue_dolphin

Posted
Posted
3 hours ago, Smithy said:

 

Since the Hachiyas need to be cooked anyway, do you think you'd prefer them to the Fuyus in this torte?

 

I think Fuyus are the best choice here as I agree with @heidih that dead ripe Hachiyas would turn into mush and even though the article says that either are OK, it also says the fruit should still be somewhat firm and that would surely be unpleasantly astringent if they were Hachiyas.

As is often the case with this cake, the flavors improved or melded on sitting and I liked it a lot more than when I tasted it still warm.

Ripe Hachiyas might work if paired with another, firmer fruit but I don't think I'd like them on their own. If I'd remembered to buy some at the farmers market, I could try a Hachiya persimmon & cranberry torte but I didn't so pear & cranberry may be up next!

 

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blue_dolphin

blue_dolphin

Posted
Posted
17 hours ago, blue_dolphin said:

...so pear & cranberry may be up next!

Indeed.

IMG_1570.thumb.jpeg.663e628044813f6a838713861b873cbe.jpeg

Another half-sized version of the Marion Burros Plum Torte, this one with pear & cranberry. 

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RWood

RWood

Posted
Posted

My cosplayer friend always asks for some kind of Thor related cake. He didn’t mention it this year, but I told his roommate I was going to make him a small cake, not sure what though. The kitchen is a mess with remodeling, so I knew it wouldn’t be too crazy. 
Took a little experimenting,  but I made a small Stormbreaker for the cake, with airbrushed lightning. Dark chocolate cake, sour cream raspberry ganache and fresh raspberries. He loved it 😊. 

 

911CB69D-2D55-49FB-89DC-3432F9294975.jpeg

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Anna N

Anna N

Posted
Posted
8 hours ago, RWood said:

Took a little experimenting,  but I made a small Stormbreaker for the cake, with airbrushed lightning. Dark chocolate cake, sour cream raspberry ganache and fresh raspberries. He loved it 😊. 

We definitely need a WOW! emoji. Fantastic job. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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TicTac

TicTac

Posted
Posted
10 hours ago, RWood said:

My cosplayer friend always asks for some kind of Thor related cake. He didn’t mention it this year, but I told his roommate I was going to make him a small cake, not sure what though. The kitchen is a mess with remodeling, so I knew it wouldn’t be too crazy. 
Took a little experimenting,  but I made a small Stormbreaker for the cake, with airbrushed lightning. Dark chocolate cake, sour cream raspberry ganache and fresh raspberries. He loved it 😊. 

 

911CB69D-2D55-49FB-89DC-3432F9294975.jpeg

AAE7CB09-9289-4023-89AF-938E3B672521.jpeg

 

Love this photo for so many reasons.

 

His expression, the Fabio'esque hair and the wristband...awesome!

 

Oh and the cake aint too shabby either ;)

 

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shain

shain

Posted
Posted

A custard (clafouti style), flavored with orange zest, vanilla, anise, brown sugar, and a generous drizzle of dark rum. With a filling of poppy seed pudding. Some good ricotta on the side.

 

 

IMG_20191108_205221.jpg

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~ Shai N.

kayb

kayb

Posted
Posted
13 hours ago, RWood said:

My cosplayer friend always asks for some kind of Thor related cake. He didn’t mention it this year, but I told his roommate I was going to make him a small cake, not sure what though. The kitchen is a mess with remodeling, so I knew it wouldn’t be too crazy. 
Took a little experimenting,  but I made a small Stormbreaker for the cake, with airbrushed lightning. Dark chocolate cake, sour cream raspberry ganache and fresh raspberries. He loved it 😊. 

 

911CB69D-2D55-49FB-89DC-3432F9294975.jpeg

1 hour ago, Ann_T said:

Blueberry Pie ready for the oven.

1786381012_BlueberryPieNovember16th2019.thumb.jpg.02fdf357bcfba7f9c1742634072c14a7.jpg

Baking as I type.

 

Two absolute works of art. I am in awe of each of them.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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