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 (2005-2012)


Recommended Posts

Inspired by the "What's for Dinner?" and "Breakfast -- The most important meal of the day" threads in the "Cooking" forum, I ask you...

What are you cooking for dessert for yourself?

I just pulled a strawberry/blackberry crisp out of the oven. Cinnamon, brown sugar, and St. Brendan's Irish Creme was mixed in with the fruit. The crisp topping contains a buncha butter, brown sugar, toasted coconut flakes, flour, and rolled oats.

Smells amazing. I'm about to go try it now that's it's cooled down a bit.

* AB drinks one of those "Guiness Pub Draught" beers, with the nitrogen cannister in the bottom of the can.

* AB wonders what Budweiser would taste like with one of those...

<AB> . o O (Like shit, still, I should think.)

Link to post
Share on other sites

Last night I had the last little bit of irish cream ice cream from the depths of the freezer.

Maybe these two threads should merge?

Spam in my pantry at home.

Think of expiration, better read the label now.

Spam breakfast, dinner or lunch.

Think about how it's been pre-cooked, wonder if I'll just eat it cold.

wierd al ~ spam

Link to post
Share on other sites

Tapioca pudding with mandarin oranges, almond and vanilla extracts.........comfort food.

Edited by Susan G (log)

I'm a canning clean freak because there's no sorry large enough to cover the, "Oops! I gave you botulism" regrets.

Link to post
Share on other sites

It's the height of summer over here and sometimes my eyes get too big for my stomach and I buy way more fruit than I can eat, simply because it looks so gorgeous and it's all so cheap. So what I haven't been able to eat, I've been making into sorbet and serving after dinner. So far, I've done:

Lemon

Lemon/Lime

Grape

Passionfruit

Kiwi

Watermelon

Oddly enough, the pineapples this year are very so-so, when it's good, it's sublime but this year seems rather bad.

PS: I am a guy.

Link to post
Share on other sites

Sugar free everything jello, Healthy Choice fudgsicles, homemade choc chips w/unsweetened choc & aspartame, sugar free choc candy -

Hey, knock me over with a feather this stuff is really good! And and and I got the wedding of my only daughter coming up in May so...I'm motivated too. She wants me and her daddy walking her down the aisle.

Hey - our complexions are crystal clear, the scales are not groaning under my feet :rolleyes: I've already lost like all the holiday pounds plus 5-6 more :biggrin: - Have a ways to go... ahum :laugh:

But my desserts are great - who knew?

(But going forward I'm still gonna do those cookies, Afterburner!)

Edited by K8memphis (log)
Link to post
Share on other sites

I just took the cranberry almond tart from the Williams Sonoma Pies and Tarts book out of the oven.

I used it as an excuse to buy a tart pan with a removable bottom, which worked quite nicely. I was a little worried about that. And I realized that I still suck at rolling out dough.

Link to post
Share on other sites
Man, oh man.....I eat dessert all day......gotta make sure my stuff at work is good y'know....ahem....quality control and all that <cough>.

So by the time din-din rolls around, my dessert is usually a glass o'wine......or two.... :laugh:

That's funny, because I was going to say "A small piece of chocolate cake served with 10 ounces of vodka." :raz:

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to post
Share on other sites

Haha, why does this thread remind my all those incarnations of Law and Order and CSI?

ahh, the spin off...

Actually, it's great because I always have dessert. Heck, sometimes I have more dessert than dinner.

Tonight it will be some more of Herme's deep chocolate cream.

I think this will be the last of it, simply because it is very rich and (gasp) I am not a huge fan of chocolate on its own.

Link to post
Share on other sites

Actually, I ended up having 2 desserts tonight. (Had to make up for yesterday's cheese dessert, right? :raz: )

The nut sugar pie with coconut ice was good, and I had most of my mom's whiskey and dark chocolate pot au creme.

Then I went out for coffee and ate a slice of chocolate cake (4 layers with chocolate ganache, raspberry sauce, and whipped cream.)

OK I'm full. :shock:

Link to post
Share on other sites

Ha, you can kinda tell the people who do this more for a living. If they even have dessert it is accompanied with a fair amount or alcohol. Skrew the irish, the real partiers are the late night cooks.

A girl named YuenLing, you gotta be kiddin me. You'd be one hell of a trophy wife for an irishman like meself. I garuntee you there will always be something to talk about.

Edited by chiantiglace (log)

Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Link to post
Share on other sites
  • 6 months later...

Since the cooking section has a long ongoing thread 'Dinner! What did we cook?' I thought it would be interesting to have one for the bakers too. Do you think we can catch up with the 'Dinner' thread? :raz::wink: Pictures are welcome too. :biggrin:

Link to post
Share on other sites
Since the cooking section has a long ongoing thread 'Dinner! What did we cook?' I thought it would be interesting to have one for the bakers too. Do you think we can catch up with the 'Dinner' thread? :raz::wink: Pictures are welcome too. :biggrin:

I made my first sourdough bread today. I was inspired by the number of threads here related to sourdough baking. The loaf came out very well. It's a little on the denser side as I haven't quite figured out the 'big bubbles' technique yet. Nevertheless, it makes a great sandwich bread and is tasty enough to be eaten out of hand. I'm very satisfied and I'm looking forward to trying some variations in technique and recipe. Thanks to everybody here for the great information.

Link to post
Share on other sites

I made the soda bread that was discussed in a recent thread and is posted in RecipeGullet. Added raisins and walnuts to my version. I've been nibbling on that pretty much all day and will probably have another slice before bed.:laugh:

Baker of "impaired" cakes...
Link to post
Share on other sites

I'm so excited...it's been weeks since I've had the time to bake ANYTHING. A few parties are coming up that will remedy that. We made a last minute decision to go to an end-of-summer BBQ tonight at a friend's and I just finished making up a double batch of Pierre Herme's Tarte Grenobloise (discussed here). People can't resist it and a double batch yields 48 slices.

Link to post
Share on other sites

I took some puff pastry out of the freezer, walked up the street, and picked a lot of little yellow plums (they've got more pit than flesh, so I might need another trip up the street!)

I'm going to cook the plums down and make a free-form galette.

Life is short. Eat the roasted cauliflower first.

Link to post
Share on other sites

I'm eating cake-leveling scraps from my first ever wedding cake, a 3-tiered white cake with vanilla buttercream which I made for a coworker.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      SWIFT HOMEMADE NAPOLEON
       
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
       
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...