Your Daily Sweets (2005-2012)

[Patrick S]

That looks great! What's Hatchez chocolate? The hot chocolate looks dark and thick, just the way I like it!

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Oops, I misspelled it. Hachez is a German chocolate company. I was given a few bars of their Cocoa d’Arriba by a friend. Its not my favorite, but its not bad either.

[RuthWells]

I'm a bit behind but saturday night we had Opera Cake from Dorie Greenspan's Paris Sweets and Spiced Pumpkin Cheese Cake from epicurious.com. Both were delicious. I was especially pleased with the Opera Cake. I've made it twice before using different recipes and neither were anywhere near as good as this was.

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I looooooove the opera cake from Paris Sweets. Glad you enjoyed it too!

[vkn]

Halwa Omania and Kahwa (Omani black coffee) - we are now giving a virtual treat to my mom who is celebrating her 67th birthday today. Inviting you all to join us. :-)

[kthull]

Trader Joe's stroopwaffels. Mmmmm. Nice just slightly warmed over a cup of coffee.

[Ling]

Yesterday:

I finished off my batch of shortbread, and finished the rest of the chocolate hazelnut cigarette cookies.

Today:

So far it's just been a big milk chocolate almond bar from one of my students. (Came with the Swarovski crystal necklace her parents gave me for Christmas.)

[Ling]

I ate almost a whole batch of shortbread tonight for dinner. And all the leftover ganache used for drizzling. Oh god. Must lie down. For my "appetizer", I had rice krispie treats that I was making for some of my students...warm and gooey out of the pan. I always use extra butter and marshmallows!

[Patrick S]

I had some whole milk I needed to use up, so I broke out the canelle molds.

[Daniel]

As long as you ate it a hundred yards away from the nearest school or Nativity Scene you are OK..

Can you please tell me exactly what that is and how I can get that into my life..

[Patrick S]

Can you please tell me exactly what that is and how I can get that into my life..

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'Tis a cannelle. Any cannelle queries you may are almost certainly answered on this thread.

[I_call_the_duck]

Oh my, those look deliciious.

For dessert, I had two white-chocolate chip macamadamia nut cookies that some mystery person brought to the office. Of course, some person with a grudge against us could have brought them, so I ate them at a great risk...

[Megan Blocker]

I always use extra butter and marshmallows! 

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Shocking!

[Ling]

^Yes...they are so gooey they barely hold a shape when sliced into squares.

Patrick: That's beautiful--I've only seen one cannele recipe, in Paula Wolfert's book. Which recipe did you use?

[Patrick S]

Patrick: That's beautiful--I've only seen one cannele recipe, in Paula Wolfert's book. Which recipe did you use?

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I used Wolfert's recipe. But I bake at 375 and on the middle shelf as opposed to 400 on the bottom shelf.

[Ling]

I made a coffee chiffon cake today. When I say I've made this cake a thousand times, I'm not exaggerating. It was the first cake I started out with when I was a kid. Back in high school, I used to make it at least once a week for my mom. It's her favourite.

[shaloop]

Lemon Chiffon cake with lemon curd and strawberry puree.

This is the first time I've posted to this thread. (Though I read it, drooling, daily.) As much as I LOVE sweets, I don't seem to have Ling's metabolism.

This is actually the first time I've made a chiffon cake (I'm a butter cake type of girl) and it was very good. It's so light it almost seems like it shouldn't be that bad for you.

[Patrick S]

Lemon cream-filled macarons.

[Ling]

^When are you opening your bakery? I would be first in line!

I ate whipped up some leftover cream with a shot of Amaretto, and filled a bowl with the cream puffs that were a bit irregularly shaped and one that was too big.

Also had to clear out my freezer for the hundred or so cream puffs I needed to freeze, so I ate my last two brownies.

[sazji]

Wow, Ling...you are one sugar-lovin' woman! The header on this thread is "What are you having after dinner," but I find myself wondering if anything resembling what the world thinks of as "dinner" has ever been involved... Haven't been to Vancouver in a long time...ah, what I would do for a moon cake right now...

[Ling]

^Yes. I know. Dessert is my one vice.

Today I had a pan of soft, marshmallowy rice krispies. (Yes, a pan.)

A box of chocolate cigarette cookies. (Yes, a box).

Brownie batter.

Brownies.

Half a pineapple bun (Chinese sweet pastry bun).

A few bites of pie.

A chocolate Digestive cookie.

I am going to lay down now. And I'm swearing off sugar for the next two or three days or else I won't be able to fit into my clothes for the three big dinners coming up!

[milli]

I made a coffee chiffon cake today

Ling,would you mind sharing the recipe for the coffee chiffon cake.

Lemon cream-filled macarons.

Patrick,those macaroons are just awesome.

Black forest cake

[Ling]

Sure, I have the recipe memorized. It's from the Five Roses cookbook, but I've made a few changes.

1 cup brewed coffee, cooled

6 eggs separated

1 3/4 cup AP flour

1 tbsp baking powder

1 tsp salt

1 1/2 cup sugar

1 tbsp vanilla

1/2 cup vegetable oil

1/2 tsp cream of tartar

**Preheat oven to 325 degrees.

1. Combine flour, baking powder, salt, sugar.

2. Make a well in the center, add in egg yolks, vegetable oil, and brewed coffee.

3. In a separate bowl, add cream of tartar to egg whites. Beat until medium-firm peaks.

4. Beat the flour/egg/oil/coffee mixture until combined. Gently fold in thirds into the whites.

5. Pour batter into an ungreased bundt pan and bake for about 45 minutes at 325 degrees. Turn up the temperature to 350 degrees and continue to bake for about 10 minuntes more.

6. Invert the cake until cool (but I always just wait for like 10-15 minutes and it pops out no problem, while it's still nice and warm!). Run a knife along the edge of the pan to release.

(Entering it in Recipe Gullet now.)

Edited December 20, 2005 by Ling (log)

[Ling]

I know I said I wasn't going to eat sweets for a few days upthread...but I caved. What can I say...

Had a selection of those Belgian chocolate cookies from Kirkland (Costco brand). My favourite has always been the chocolate cigarette cookie and the espresso one that's covered in chocolate. This year, they have a few new selections, like a lime one coated with white chocolate.

[Patrick S]

After trying so many other macaron recipes lately I wanted to see if Herme's was still my favorite. It is.

[kaneel]

You are sooooooooo teasing us patrick!!

Do you mind posting the recipe??

I don't have pierre's chocolate book yet.

[Ling]

^Patrick: Beautiful, as always. I read that you used the Hershey Black Cocoa for this batch--do you find a difference in the taste? I like the extra dark colour of the macaroons...what about you?