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Your Daily Sweets (2005-2012)

Afterburner

By Afterburner
in Pastry & Baking

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spaghetttti

spaghetttti

Posted
Posted

Baked up a batch of Jan Hagel Koekjes : Dutch Buttery Almond Shortbread Cookies, and had a couple for dessert with a gorgeous cup of Douwes Egberts coffee. Dutch cookies and coffee, good combination :smile:

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Yetty CintaS

I am spaghetttti

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Ling

Ling

Posted
Posted (edited)

Today is the levelled tops of 2 more chocolate cakes--one made with Valrhona cocoa, and one made with an organic cocoa. I'm eating them with the fleur de sel caramel buttercream and taste-testing the caramel ganache.

Also had a red bean ice-cream thing.

ETA: here's the finished cake. Sorry about the messy kitchen and the foil around the bottom of the cake...:blush:

caaaaaaaaake

Edited by Ling (log)

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

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Ktepi

Ktepi

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Posted

A piece of pie -- apple, with dried tart cherries and a little bourbon -- and a "test piece" of the spiced sweet potato fudge I'm making for a Halloween party on Saturday (I don't have a candy thermometer, so on the rare occasion I make candy, I'm winging it -- and the fudge cooked slightly too long, so it's very dense; still "breaks" like fudge, but doesn't melt in your mouth. I don't know how much the sweet potato affects this, of course).

Last night, a piece of gingerbread which was good but had me wishing it was more intensely-flavored -- the Missus had dark chocolate creme brulee, and I wanted something that intense without being chocolate.

(Tomorrow: ahem, "test pieces" of the other desserts -- mesquite brownies with saffron dulce de leche, and burnt-citrus tarts with dark chocolate and cinnamon.)

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Beanie

Beanie

Posted
Posted
THAT DOES IT!!!  I want Ling's metabolism!!

Hee hee .... I've been thinking, oh, to be in my twenties again! (Just a guess based on Ling's photo....)

I was thinking the same thing until I saw a photo of Ling from the neck down! tn_gallery_18120_1671_1729.jpg

Only kidding; just couldn't resist. :biggrin::biggrin::biggrin:

Ilene

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shaloop

shaloop

Posted
Posted

I've been following this thread too and wondered if maybe Ling was a food writer or critic. Who goes to that many restaurants! LOL. Then I saw a picture of her (eating THREE desserts) and thought, "That's not fair!" I wish I could eat just one dessert and look like that. Then, I though, Maybe she only eats dessert? :blink:

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Ling

Ling

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I'm neither a food writer nor critic. I wish! :smile: No, I don't just eat dessert. Yesterday's desserts followed a nice meal at Feenie's--I had the wild mushroom tart tartin, and the mission trout with lemon/cauliflower puree, browned butter, wild rice, raisins and capers. I also helped my friend out with his shephard's pie (made with duck confit) and his braised short rib. :biggrin:

Yesterday:

-slices of my chocolate cake experiment

-shared a Concord Grape tart with pine nut filling, browned butter ice-cream and a dessert trio--hot chocolate with homemade marshmallow, rice krispie, and peanut butter mousse atop a chocolate crust

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

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Ling

Ling

Posted
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I've been following this thread too and wondered if maybe Ling was a food writer or critic.  Who goes to that many restaurants! LOL.  Then I saw a picture of her (eating THREE desserts) and thought, "That's not fair!"  I wish I could eat just one dessert and look like that.  Then, I though, Maybe she only eats dessert? :blink:

Nah, I just have to work out at the gym 4 times a week. :rolleyes::smile:

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

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CanadianBakin'

CanadianBakin'

Posted
Posted
Today:

I just ate the last slice of cake after lunch. I have egg yolks and whipping cream leftover from my buttercream and ganache, which means tonight's dessert will be CREME BRULEE, baby!  :biggrin:

I've got the same "extras" but I'm making ICECREAM!!!!

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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Patrick S

Patrick S

Posted
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Tonight, Bill Yosse's white chocolate vanilla bean cake. I used Lindt white chocolate, 3 Tahitian vanilla beans, and a little extract on top of that. I can't wait to take a slice to my brother, who loves all things vanilla.

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"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
 

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docsconz

docsconz

Posted
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My goodness, Patrick, this takes the cake! I can't say which is better, the photography or the cake. The cake looks absolutely extraordinary. I want some!!!!

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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Patrick S

Patrick S

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^Those are great pictures. I can barely see the crumb--is it a dense cake?

Not really. It looks really dense, like pound cake, but its not. The mouthfeel is actually quite light.

My goodness, Patrick, this takes the cake! I can't say which is better, the photography or the cake. The cake looks absolutely extraordinary. I want some!!!!

Thanks so much, John! As you can see, I'm having fun with my new camera!

"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
 

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Patrick S

Patrick S

Posted
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Which lens did you use?

I used the lens that came with the camera, the EF-S 18-55mm. Eventually I will buy a dedicated macro lens, but that will have to wait a while.

"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
 

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M. Lucia

M. Lucia

Posted
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Patrick, that's the recipe from F&W, right?

I made it once and burned it, I think the cooking time in the recipe was totally off or my oven was.

I remade the cake and it was pretty good, but it never called out to me to make it again.

However, your pictures might make me change my mind- beautiful!

Desert Candy
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