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

[Desiderio]

1 hour ago, rotuts said:

@Desiderio 

 

is that chocolate on the top ?

 

if so , was there any inside ?

 

and what keep the chocolate from melting and sliding off ?

 

best looking PaC Ive ever seen

 

and Im a bit of a connoisseur  of the PaC

 

if i say so myself.

Thank you :-) 

Not chocolate, is just another layer of dough that has been colored, the original recipe from Master Johan Martin (now if you want to see gorgeous PaC, head his way :-D), uses brown colorant, which I didn't have and I am always little hesitant to use artificial coloring in my food, so I used cocoa powder, substituted some flour for it. The cocoa dough was a little too stiff (well that is what happen when we go and change perfect recipes!), probably due the cocoa powder, me not adjusting properly and my flours being harder than the recipe calls for. So it pulled a bit on the dough underneath. Also butter wasn't of good quality, too much water, and even though I worked and made sure it was the same consistency of the dough, it still tore while laminating, the second turn. All in all a good experiment, the dough was beautiful to work with (the non cocoa one), supple and silky and with some good butter, it would laminate perfectly. 

[blue_dolphin]

Potato Chip Chip Shortbread from Midwest Made. The recipe is available online here at NYT Cooking

For this recipe, you take a bunch of potato chip crumbs, mix half into a shortbread dough with chocolate chips then press the dough out onto a layer of potato chip crumbs, then top it with the rest of the crumbs.  

 

There was supposed to be an egg wash on top before the chips went on but I forgot. 

The idea took me back to those days as a kid when our after school snack tin was down to the crumbs. I actually loved getting a few salty potato chip or pretzel crumbs along with a fragment of a chocolate chip cookie or Oreo.
These are reportedly better the second day but they taste pretty fine right now.

Edited January 30, 2020 by blue_dolphin (log)

[Shelby]

 Those look amazing.  I must make.  I found the recipe online.  Now I need to go buy some tater chips.  All I have is Pringles.

[heidih]

Pringles! On a bad flight I survive on them with a G & T. I am still repeating my holiday pumpkin bread over and again - heavily spiced and with a touch S &B Japanese curry powder Bringing  out the last of the holiday stuff tomorrow for unexpected guests. Baklava, spice bread, choc chip cookies, and Lintzer bars. 

[blue_dolphin]

1 hour ago, Shelby said:

 Those look amazing.  I must make.  I found the recipe online.  Now I need to go buy some tater chips.  All I have is Pringles.

 

I think you will like them.  That touch of salt from the potato chips makes them addictive...I've already eaten most of the uneven ones and need to put the rest of them far away!

 

[Anna N]

3 minutes ago, blue_dolphin said:

 

I think you will like them.

Yep. That’s what I’m afraid of. I will have to make them, package them and then demand that somebody pick them up ASAP. 

[blue_dolphin]

3 minutes ago, Anna N said:

Yep. That’s what I’m afraid of. I will have to make them, package them and then demand that somebody pick them up ASAP. 

 

Since they supposedly get better the next day, I want to take them to the library tomorrow.  I've put them in a tin and placed it on a top shelf that I need a step ladder to reach.  We'll see how that works!

[rotuts]

now now

 

not to Rain [ more snow , CR**AP ]

 

on any ones Parade

 

well , Ill get my coat and say thanks

 

but pls consider PotChips

 

w less Salt

 

 

[Desiderio]

More lamination going on this week. This time I found a recipe, I thought I had lost long time ago, from a workshop I did in Italy, a million years ago. 

The original recipe had lemon curd in them and it was to die for, also uses lievito madre (sourdough), but I have been too busy to refresh my baby so I made a biga instead. 

Edited February 7, 2020 by Desiderio (log)

[oli]

Gorgeous.

Edited February 8, 2020 by oli (log)

[blue_dolphin]

I tried 2 variations on the Jammy Winter Fruit and Browned Butter Bars from Midwest Made baked up in the same pan 🙃 

The version in the book makes an apple and pear jam to sandwich between 2 layers of a browned butter/oatmeal/walnut mixture.  I made a pear, persimmon and ginger jam using the recipe as a rough guide and put that on one side of the pan.  The other side is a pluot and ginger jam that I'd made a while back.  The recipe uses ~ 1.5 cups of jam spread over the 9 x 13" pan.  I'd read reviews from others who said they would like more fruit in these so was a good bit more generous in the amounts I used and was pleased with the results.  Except that I forgot to add the walnuts.  This the second time I've forgotten to add an ingredient when baking from this book.  Sheesh. 

 

Before adding the topping

Pluot & ginger on the left, pear, persimmon & ginger on the right.

After baking

 

Ready to go to the library

 

[David Ross]

I think I'm very boring when it comes to making sweets for Valentine's Day.  I have a legal pad with scratchings to make some sort of tangerine cake with dried peel, (a recipe I did here at eGullet some 13 years ago).  Then I thought of a passion fruit bavarois, but didn't have the motivation to go through all the steps.  I may still do those, but not in time for Feb. 14.  Instead, I'll make the old standby Lemon Bars.  A sort of signal that I think Spring is coming to far Northeastern Washington State.

 

Shortbread Pastry Crust-

1 cup all-purpose flour

1/3 cup powdered sugar

1/2 cup melted butter

 

Lemon Filling-

4 large eggs

3/4 cup sugar

2 tsp. minced lemon zest

6 tbsp. fresh lemon juice

1/2 tsp. pure lemon extract

4 tbsp. all-purpose flour

3/4 tsp. baking powder

1/2 cup powdered sugar for dusting

1 1/2 cups fresh raspberries

 

For the Shortbread Pastry Crust-

Heat the oven to 350 . In a bowl combine the flour, powdered sugar and melted butter and stir to combine. Using your fingers, pat the dough into the bottom of an 8”x8” square baking pan. Prick the crust all over with a fork to keep the crust from rising in the oven.  

Bake until the crust just starts to brown, 10-12 minutes. Remove from the oven.

 

For the Lemon Filling-

In the bowl of a mixer, combine the eggs, sugar, lemon peel, lemon juice and extract. Beat the mixture on low speed until the sugar is dissolved and the mixture is smooth. 

In a separate bowl, whisk together the flour and baking powder, then add it to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.  

 

Pour the lemon mixture on top of the pre-baked pastry crust and return to the oven. Bake for 23-25 minutes until the lemon filling is set. Remove from the oven and let cool to room temperature.  

 

Cover the baking pan with cling film and chill in the refrigerator until the lemon bars are chilled and set, 2-3 hours.

Remove the baking dish from the refrigerator and cut into six bars. Dust with powdered sugarand top each lemon bar with some of the fresh raspberries. 

[shain]

Banana custard, walnuts, chocolate

 

 

[Matthew.Taylor]

Got big plans for this weekend, just last night I made this for the first time. French Pastry cream. And this weekend I’m gonna make cream puffs for the first time.
 

the picture in the fridge has it next to another new thing I made recently, a decadent hot fudge sauce.

 

 

[heidih]

1 hour ago, Matthew.Taylor said:

Got big plans for this weekend, just last night I made this for the first time. French Pastry cream. And this weekend I’m gonna make cream puffs for the first time.
 

the picture in the fridge has it next to another new thing I made recently, a decadent hot fudge sauce.

 

 

Nice! I imagine your friends are lined up to be willing and happy guinea pigs.

[shain]

Jerusalemic kugel.

Pasta mixed with caramel, butter and eggs. Flavored with ginger and plenty of pepper. Baked all night long so that it achieves a deep browned color, and a flavor to match.

 

 

Served with milk matcha, spiked with rose water.

 

[Matthew.Taylor]

Ok! They’re done! Some are normal, some are Craquelin covered. The filling is a mixture of the pastry cream I showed you and whipped cream.

 

 

[ElsieD]

9 hours ago, shain said:

Jerusalemic kugel.

Pasta mixed with caramel, butter and eggs. Flavored with ginger and plenty of pepper. Baked all night long so that it achieves a deep browned color, and a flavor to match.

 

 

Served with milk matcha, spiked with rose water.

 

 

Oh my, I'm drooling over here.  I have never seen a sweet dish using pasta that appealed to me until now.  Any chance you would share the recipe?  

[shain]

7 hours ago, ElsieD said:

 

Oh my, I'm drooling over here.  I have never seen a sweet dish using pasta that appealed to me until now.  Any chance you would share the recipe?  

 

Here:

 

[Kim Shook]

I am the designated birthday dessert maker for Mr. Kim’s staff at work.  One particular guy has chosen Tin Roof Brownie Bars for at least the past 10 years.  They are a brownie base, topped with marshmallow crème, salted peanuts and a coating of chocolate.  The only change that he requests is no nuts since so many folks are allergic.  That is very thoughtful, but to us they are just WAY too sweet without the salted nuts.  Here are the brownies right out of the oven (Ghirardelli brownie mix – no apologies since I cannot make a better from scratch brownie) – applying the marshmallow crème:

 

After applying Hershey bars:

 

Melted chocolate all spread out:

 

And the mess that results when cutting, even with a hot knife😟.  The chocolate on top just breaks into a bunch of shards:

After years of making these, I’ve finally realized that if I score the chocolate when it is firm, but not hard, it might not do this.  I may be slow, but eventually I get there!😉

[Tri2Cook]

3 hours ago, Kim Shook said:

Tin Roof Brownie Bars

We're thinking pretty close to alike today. I made Mississippi Mud cake with a brownie base. The picture is accurate, it is some mighty pale mud. The brownie base is dark and rich so I decided to sacrifice some traditional accuracy for better balance and used less than usual chocolate icing. That combined with swirling it a bit left it looking a bit anemic for mud.  

[pastrygirl]

My SIL organized a surprise party for my youngest brother and asked if I had time to make a cake.  She suggested Dungeons & Dragons or Lord of the Rings as a theme and this is what I came up with, had a lot of fun with it.  All my V-day stuff was done so I had time to play.  Fire breathing dragon for Joe.  A good time was had by all.

 

chocolate scales and flames, marshmallow fondant mouth

 

The flames were my favorite part

 

and some bonbons of course - i don't tape molds for just anyone!  Note, green painters tape is not the best for this

 

 

birthday boy and our nephew discovering the layer of sprinkles between cakes, plus the only shot of the tongue

 

 

 

so messy!  scales and buttercream everywhere, it was a cold wine cellar so the buttercream was brittle. 

 

 

[Darienne]

3 hours ago, pastrygirl said:

My SIL organized a surprise party for my youngest brother and asked if I had time to make a cake.  She suggested Dungeons & Dragons or Lord of the Rings as a theme and this is what I came up with, had a lot of fun with it.  All my V-day stuff was done so I had time to play.  Fire breathing dragon for Joe.  A good time was had by all.

 

c

WOW!  Double WOW! and triple WOW!

[Kim Shook]

[Shelby]

Yeah.  Major wow!