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

[RWood]

So, I wanted to try a Swiss meringue version for macarons. I didn't fold long enough, but I really liked the texture. 

These are filled with pistachio buttercream. To much black color though, you get a scary mouth. But, my mom said it's ok for Halloween 👻

Edited October 31, 2020 by RWood
Typo (log)

[MokaPot]

@RWood, your macarons look great. Nice amount of pistachio filling, too. How is the Swiss meringue texture different?

[RWood]

2 hours ago, MokaPot said:

@RWood, your macarons look great. Nice amount of pistachio filling, too. How is the Swiss meringue texture different?

They have a nicer chew to them. It could be the recipe, or that it has a little egg white powder in it, the method, who knows. I still have experimenting to do.

I've never been a fan of the Italian method. They always seem so hard to me. The last batch I made of Italian never softened up even after two days in the fridge.  

This batch need a little more folding because the batter was still tight and didn't spread as much as it should.

 

[shain]

Vanilla and chocolate chips ice cream made interesting with an addition of candied orange peel, toasted pistachios and orange blossom water.

 

[Kim Shook]

@RWood – your macaron are fantastic.  I actually prefer the bottom ones – the darker ones are really dramatic. 

 

@shain – your ice cream is lovely and it sounds like a wonderful mix! 

 

Jessica requested a very dowdy dessert with her dinner Sunday night – Paula Deen’s “Not Yo’ Mama’s Banana Pudding”:

Could only find Christmas Chessmen.  It is dowdy and a bit ersatz with instant pudding and Cool Whip, but there’s no doubt it is good.  It is certainly better than any I’ve had made with Vanilla Wafers – those cookies make this! 

 

Serving:

Needed more bananas.

 

[Toliver]

4 hours ago, Kim Shook said:

Jessica requested a very dowdy dessert with her dinner Sunday night – Paula Deen’s “Not Yo’ Mama’s Banana Pudding”:

Could only find Christmas Chessmen.  It is dowdy and a bit ersatz with instant pudding and Cool Whip, but there’s no doubt it is good.  It is certainly better than any I’ve had made with Vanilla Wafers – those cookies make this! 

 

Serving:

Needed more bananas.

 

Dowdy my Aunt Fanny!

I love that dessert. Sure it's from Paula Deen who was always one step up the cooking ladder from a Sandra Lee recipe. I am drooling over your serving picture.

And I was quite impressed with the holiday Chessmen. Didn't know they made them in a Christmas theme.

My problem with the dessert was the bananas in the leftovers turning black overnight. Fruit Fresh took care of that problem.

Thanks for posting this!

[shain]

Gateau de semoule cross with tarte tatin.

Gateau de semoule is a French custard cake made of milk and semolina, flavored with vanilla, and in this case also nutmeg. It is toothsome, milky slightly eggy. Quite akin to a cautious.

Baked on top of caramelized apples. Served warm, with ice cream and walnuts, and a drizzle of cognac.

 

I forgot to grease the pan... It released OK but some apples had to be pushed back into place

 

 

[BeeZee]

Zucchini muffins, combo of AP and WW flour, some oats also.

 

[shain]

Knife shaved ice cream. This one is yogurt, banana and silan (date syrup). I love this kind of shaved ice - it's fluffy and light.
 

[weinoo]

 

The King Arthur (original book version) banana bread, as opposed to my standard from Nick Malgieri's How to Bake (eG-friendly Amazon.com link) banana bread.

 

 

CSO baked, with addition of walnuts and a few raisins.

 

The King Arthur bread is a much bigger, moister loaf (has yogurt in it, and oil as opposed to butter) - I can't say I like it more.

[Franci]

So, so long I didn’t bake a tart. This is tarte Bourdaloue from Felder, recipe courtesy of AAA here

I didn’t have pistachio paste and used an almond and cocoa butter I had in the house and instead of sprinkling it with pistachios or almonds, I used some Wildway granola, dark chocolate and salt. It has a pear and amandine filling. 

 

 

Edited November 14, 2020 by Franci (log)

[Alex]

5 hours ago, Franci said:

So, so long I didn’t bake a tart. This is tarte Bourdaloue from Felder, recipe courtesy of AAA here

I didn’t have pistachio paste and used an almond and cocoa butter I had in the house and instead of sprinkling it with pistachios or almonds, I used some Wildway granola, dark chocolate and salt. It has a pear and amandine filling. 

 

 

 

Wow. And I thought my mom was cool because she used the "good" cake mix instead of the cheap store brand.

[shain]

Zapekanka. A cheese cake of Russian origin made of tvorog (farmers cheese) and sour cream with semolina. Flavored with vanilla and orange zest, along with various inclusions - I added brandy soaked raisins, prunes, candied orange peel, Amarena cherries, candied blueberries and dark chocolate. I like it best when served slightly warm.

 

 

[jmacnaughtan]

On 11/16/2020 at 2:00 PM, shain said:

Zapekanka. A cheese cake of Russian origin made of tvorog (farmers cheese) and sour cream with semolina. Flavored with vanilla and orange zest, along with various inclusions - I added brandy soaked raisins, prunes, candied orange peel, Amarena cherries, candied blueberries and dark chocolate. I like it best when served slightly warm.

 

Looks great! I've had mixed results with tvorog in desserts - does it stay crumbly in your zapekanka, or does it mix into the filling?

[jmacnaughtan]

This was from last week, but I've been lazy:

 

Chocolate, rum and raisin tart

 

 

Sablé breton base

Chocolate, rum and raisin crémeux

Rum raisin purée

Rum raisins

 

It may have been a little too boozy, but I liked it

[shain]

35 minutes ago, jmacnaughtan said:

 

Looks great! I've had mixed results with tvorog in desserts - does it stay crumbly in your zapekanka, or does it mix into the filling?

 

Not sure that I understand. It's a cheesecake, not a filled one. As such, it is homogeneous. When I use it as a filling it is often mixed with eggs/yolks and sometimes sour cream, this usually prevents crumbling, but it does stays quite solid - that's the charm of this type of cheese.

[jmacnaughtan]

43 minutes ago, shain said:

 

Not sure that I understand. It's a cheesecake, not a filled one. As such, it is homogeneous. When I use it as a filling it is often mixed with eggs/yolks and sometimes sour cream, this usually prevents crumbling, but it does stays quite solid - that's the charm of this type of cheese.

 

I hadn't looked properly - I thought there was a base.

 

The most successful use I've seen with this cheese is the Café Pouchkine tvorog éclair. I think it's the only time I've had it crumbly and enjoyable.

[shain]

2 hours ago, jmacnaughtan said:

 

I hadn't looked properly - I thought there was a base.

 

The most successful use I've seen with this cheese is the Café Pouchkine tvorog éclair. I think it's the only time I've had it crumbly and enjoyable.

 

I never had it in a preparation I'd call crumbly, other than when raw. Try it in blintzes, mixed well (even blended) with yolks and sour cream, then pan fried. It should be smooth but firm once cooked.

Edited November 19, 2020 by shain (log)

[jmacnaughtan]

1 hour ago, shain said:

 

I never had it in a preparation I'd call crumbly, other than raw. Try it in blintzes, mixed well (even blended) with yolks and sour cream, than pan fried. It should be smooth but firm once cooked.

 

I'll give that a go. Thanks for the idea

[ElsieD]

I recently bought a cookbook for a fundraiser and one of the recipes I want to make is for raspberry scones.  It is a pretty standard recipe, calling for 3 1/2 cups of flour.  It is from what I and many others consider to be one of the best bakeries in town.  The amount of one of the ingredients seems wrong to me. It calls for 1/4 CUP of baking powder.  Can this possibly be right?  I have never made nor seen a recipe for scones calling for this much baking powder.  I have sent them an e-mail asking about this but I haven't heard anything back..

[teonzo]

Definetely too high, the flour / baking powder ratio should be around 50:1. One of the many reasons why it's better going metric.

 

 

 

Teo

 

[Cahoot]

Made a few tarts recently, just some more basic, classic recipes.

 

Apple tart

 

 

Tarte Bourdaloue

 

Tarte normande

 

Pastéis de nata

 

On a related note: I've been looking into buying tart rings since I prefer the look of the clean, straight edges over the fluted edges. I have the option of buying tart rings with rolled edges, or just regular cake rings of the same height (2cm). Is there an advantage in using one over the other?

[jmacnaughtan]

On 11/23/2020 at 4:19 AM, Cahoot said:

Made a few tarts recently, just some more basic, classic recipes.

 

Apple tart

 

 

Tarte Bourdaloue

 

Tarte normande

 

Pastéis de nata

 

On a related note: I've been looking into buying tart rings since I prefer the look of the clean, straight edges over the fluted edges. I have the option of buying tart rings with rolled edges, or just regular cake rings of the same height (2cm). Is there an advantage in using one over the other?

 

The ones with the rolled edges tend to be stronger and less likely to deform if you drop them or step on them.

 

ETA: Great tarts, by the way. I love a classic Bourdaloue.

Edited November 24, 2020 by jmacnaughtan (log)

[Smithy]

On 11/21/2020 at 5:56 PM, ElsieD said:

I recently bought a cookbook for a fundraiser and one of the recipes I want to make is for raspberry scones.  It is a pretty standard recipe, calling for 3 1/2 cups of flour.  It is from what I and many others consider to be one of the best bakeries in town.  The amount of one of the ingredients seems wrong to me. It calls for 1/4 CUP of baking powder.  Can this possibly be right?  I have never made nor seen a recipe for scones calling for this much baking powder.  I have sent them an e-mail asking about this but I haven't heard anything back..

 

It sounds unlikely to me, but I'm fuzzy on baking ratios. I'm bumping this up in hopes that someone with more insight will jump in. 

[heidih]

10 minutes ago, Smithy said:

 

It sounds unlikely to me, but I'm fuzzy on baking ratios. I'm bumping this up in hopes that someone with more insight will jump in. 

 

I think this was a "good answer" from an exerienced baker https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?do=findComment&comment=2273782