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

pjm333

By pjm333
in Pastry & Baking

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Desiderio

Desiderio

Posted
Posted
On 2/17/2020 at 2:28 PM, 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.

 

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chocolate scales and flames, marshmallow fondant mouth

 

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The flames were my favorite part

 

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

 

 

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

 

 

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

 

 

Gorgeous work!! As always, and we are a little nerdy like that at home, so the theme is a bonus!! Now I want one too, my Birthday is coming up 😅

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Vanessa

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blue_dolphin

blue_dolphin

Posted
Posted

I made another half batch of the Jammy Winter Fruit and Browned Butter Bars from Midwest Made.  This time, I used a jar of the Whole Fruit Fig and Lemon Preserves from Deep Run Roots plus a few spoons of homemade lemon marmalade, all blitzed to a spreadable consistency.

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Kind of a cross between a Fig Newton and a nutty oatmeal cookie with a touch of lemon-y bitterness from the marmalade.  I like them but I'm not sure they are universally appealing so I'm glad I just went with a half batch. 

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Kim Shook

Kim Shook

Posted
Posted
2 hours ago, blue_dolphin said:

I made another half batch of the Jammy Winter Fruit and Browned Butter Bars from Midwest Made.  This time, I used a jar of the Whole Fruit Fig and Lemon Preserves from Deep Run Roots plus a few spoons of homemade lemon marmalade, all blitzed to a spreadable consistency.

IMG_1972.thumb.jpeg.ea80bc51410196757a1e404a45d7ef49.jpeg

Kind of a cross between a Fig Newton and a nutty oatmeal cookie with a touch of lemon-y bitterness from the marmalade.  I like them but I'm not sure they are universally appealing so I'm glad I just went with a half batch. 

Half Fig Newton and half nutty oatmeal cooky sounds like heaven to me!!!

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Kim

Kim's Cookbook

What Fresh Hell is This?

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Tri2Cook

Tri2Cook

Posted
Posted
27 minutes ago, Kim Shook said:

Half Fig Newton and half nutty oatmeal cooky sounds like heaven to me!!!


Me too... I'm ok with straight off the shelf Fig Newtons so anything that improves on that theme is a bonus. :D

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

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heidih

heidih

Posted
Posted
4 hours ago, Kim Shook said:

NOT MINE!  But I have to show off the cake that my BIL made for our niece's birthday on Sunday.  He is an architect and a hobby cook/baker.  

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And, on top of everything, the cake was delicious and tender and moist!

 

Reminds me f our rainbow gelatin talks  

 

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BeeZee

BeeZee

Posted
Posted

Macaron! I took a workshop at Sur la Table, hard to work in large groups (16 people, we broke in to 4 groups), but I wanted to learn hands on before tackling solo. We got good feet on our shells, the take home samples are a mix from the whole group so varied sizes...

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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shain

shain

Posted
Posted

Aranygaluska - the Hungarian monkey bread. Brioche dough balls, coated with apricot jam. walnuts, butter, a hint of cinnamon, nutmeg and lemon zest. Served with creme anglaise. 

 

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~ Shai N.

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shain

shain

Posted
Posted

Used remaining dough for a mini babka. Filled with tahini and dates, rose water, a hint of cardamom and cinnamon. A wash of sugar syrup with a bit more rose water. Pistachios.

 

 

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~ Shai N.

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Darienne

Darienne

Posted
Posted
3 hours ago, shain said:

Used remaining dough for a mini babka. Filled with tahini and dates, rose water, a hint of cardamom and cinnamon. A wash of sugar syrup with a bit more rose water. Pistachios.

 

You, sir, are a genius baker.

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Darienne

 

learn, learn, learn...

 

We live in hope. 

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blue_dolphin

blue_dolphin

Posted
Posted (edited)

Brazilian Jubilee Cookies were recommended by my neighbor who said her mom used to make them all the time when she was growing up.   It appears they made an appearance in the 1952 Pillsbury Bake-Off, though did not take the top prize.

Using the full 2T of instant coffee granules gives them a distinct coffee flavor and a bitterness that's offset by the chocolate topping. 

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I used butter instead of shortening and topped half with milk chocolate and half with dark chocolate.  I found it easier to melt the chocolate and spoon it on top rather than the method described in the recipe. 

Oh, and I lightly toasted the Brazil nuts after chopping them.

Edited by blue_dolphin
To fix link (log)
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Anna N

Anna N

Posted
Posted
24 minutes ago, blue_dolphin said:

 

Brazilian Jubilee Cookies were recommended by my neighbor who said her mom used to make them all the time when she was growing up.   It appears they made an appearance in the 1952 Pillsbury Bake-Off, though did not take the top prize.

Using the full 2T of instant coffee granules gives them a distinct coffee flavor and a bitterness that's offset by the chocolate topping. 

 

 

Thanks. For some reason the link would not work for me but I was able to Google the cookies and it took me to the Pillsbury site. I love Brazil nuts!

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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

My 2004 eG Blog

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blue_dolphin

blue_dolphin

Posted
Posted
5 minutes ago, Anna N said:

Thanks. For some reason the link would not work for me but I was able to Google the cookies and it took me to the Pillsbury site. I love Brazil nuts!

 

Thanks for letting me know.  I think I fixed the link now. 

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Kim Shook

Kim Shook

Posted
Posted (edited)

Kinda surprised folks aren't baking more.  

 

A combination of some really good coupons and some stuff that I needed to use up resulted in these:

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Just giant whomp crescent rolls, cream cheese, strawberry preserves, 10X glaze, and sliced almonds.  Pretty good.  We shared one, saved one for Jessica and will send the others to work with Mr. Kim Monday.

 

Edited by Kim Shook (log)
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Kim

Kim's Cookbook

What Fresh Hell is This?

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heidih

heidih

Posted
Posted

Oh I made an attempt. Thought I'd give them to gardener, pool guy and trash guy and of course sample. Made up dough for Brave Tart's oatmeal craisin cookies. What a mess. I saw it was not going to work and threw out the whole bowl. I'll admit I let the dough rest longer than her prescribed 70 minute max so not blaming her but it was a big batch and now all my butter is gone. Oh well. 

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Anna N

Anna N

Posted
Posted
16 hours ago, shain said:

Kaiserschmarrn

Had to look it up. Learned something new again. Looks and sounds delicious. Thank you for sharing. 

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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

My 2004 eG Blog

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