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Your Daily Sweets (2005-2012)

Afterburner

By Afterburner
in Pastry & Baking

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gfron1

gfron1

Posted
Posted (edited)

That's correct - no baby chickens (or ducks) were harmed in the making of this cake :) I was tempted to add an egg thinking the base recipe wrong, but no need since they turned out moist, bouncing, yet dense in a good-oily kind of way. The only question with the recipe is that I'm at 6,500 feet, so I do altitude adjustments - kind of - but the recipe is written for flatlanders.

Edited by gfron1 (log)

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Patrick S

Patrick S

Posted
Posted
Any chance you can share the recipe or maybe direct me to a good one, for the whoopie pies?Tha Balzano apple cake looks scrumptios.

Hi!

I tried several recipes for the cake rounds, and was not crazy about any of them. Then I tried a recipe from one of Desaulnier's books, maybe it was Death by Chocolate, and I think the recipe was for cookies for ice-cream sandwiches. I liked that much better, and that's what's shown in the picture. I'll look and see if I can find the recipe online somewhere.

"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
 

miladyinsanity

miladyinsanity

Posted
Posted
That's correct - no baby chickens (or ducks) were harmed in the making of this cake :)  I was tempted to add an egg thinking the base recipe wrong, but no need since they turned out moist, bouncing, yet dense in a good-oily kind of way.  The only question with the recipe is that I'm at 6,500 feet, so I do altitude adjustments - kind of - but the recipe is written for flatlanders.

I have to try this!

Question: does it have to be olive oil or can I sub canola?

May

Totally More-ish: The New and Improved Foodblog

David Ross

David Ross

Posted
Posted

Patrick, love to know any secrets you'd care to reveal about your photo technique-especially how you get such great focus on in the forefront and a softer look in the back. The photos are definately professional cookbook quality.

David Ross

My blog-http://todayshomekitchen.com/

Host, eG Cook-Off's, https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/

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Tri2Cook

Tri2Cook

Posted
Posted
Fresh rhubarb finally came down in price and the strawberries looked quite good, so I made some Strawberry-Rhubarb Oatmeal Bars yesterday.

gallery_51259_4126_69598.jpg

The fresh strawberries and rhubarb combo, among my favorite spring things... those look tasty.

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

Tri2Cook

Tri2Cook

Posted
Posted
Balzano Apple Cake:

gallery_23736_355_45667.jpg

*drool*

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

miladyinsanity

miladyinsanity

Posted
Posted
That I don't know - but in my variation I used orange infused Olive which did come through on the taste, so you'd be losing something if you used canola.

Hmm... I'm going to try canola and report back. It'd be a very versatile recipe if it works.

Thanks!

May

Totally More-ish: The New and Improved Foodblog

gfron1

gfron1

Posted
Posted

RE: Thyme Torta

Interestingly enough I just had a customer who explained the vinegar and baking soda process in this cake. She is gluten-free and rises all of her baked products in this way. So by using olive oil as the fat, the vinegar/soda riser counteracts the oil/heaviness of the olive oil. I learn something new every day!

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

gfron1

gfron1

Posted
Posted (edited)

Lemon Rosemary Crust with Rosemary Pastry Cream - very yummy!

gallery_41282_4652_39658.jpg

Rose Panna Cotta with Rose Syrup

For this I steeped a great rose (not hip) tea in my milk first.

gallery_41282_4652_13994.jpg

Chestnut Olive Oil Cake with Fleur de Sel Caramel filling and chocolate glaze

gallery_41282_4652_34129.jpg

BTW, this is my first use of ImageGullet to make sure pics stay posted here for ever and ever. It was easy - I would encourage everyone to do the same so we don't have dead links in the future.

Edited by gfron1 (log)

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

gfron1

gfron1

Posted
Posted

The rosemary wasn't too strong - I had some young leaves that I chopped. The base recipe is from the new Pastry Art & Design...modified of course. I ended up re-making that recipe for dessert tonight in larger form.

Lately my desserts have all been from the garden, and everything I'm pulling is the young leaf or bud. Seems to be a good choice so far.

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Domestic Goddess

Domestic Goddess

Posted
Posted

Becca - love the spidey cupcakes! :biggrin: Youngest son was clamoring for me to make him some.

Too bad, I have no ingredients for frosting... So we just had Perfectly Chocolate Cupcakes...

gallery_48583_3741_337751.jpg

Moist, soft, chocolatey inside... :wub:

gallery_48583_3741_347753.jpg

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

LucyInAust

LucyInAust

Posted
Posted
Chestnut Olive Oil Cake with Fleur de Sel Caramel filling and chocolate glaze

gallery_41282_4652_34129.jpg

After being a recent convert to salted caramels, and chestnuts are in season here at the moment, I'd love to attempt something like this - would you share the recipe or the source? Thanks!

gfron1

gfron1

Posted
Posted (edited)
After being a recent convert to salted caramels, and chestnuts are in season here at the moment, I'd love to attempt something like this - would you share the recipe or the source?  Thanks!

I'll get it posted in RecipeGullet today. Let me know how it works out.

EDITED TO ADD: Here it is.

Edited by gfron1 (log)

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

miladyinsanity

miladyinsanity

Posted
Posted
Rose Panna Cotta with Rose Syrup

For this I steeped a great rose (not hip) tea in my milk first.

gallery_41282_4652_13994.jpg

The red spot on top is the rose syrup, right? And do you use an only cream recipe? I prefer 1:1 milk to cream.

Btw, I split and filled the Chocolate Canola Oil Cake with pastry cream--the pastry cream was a disaster, and I will now just stick with the PH recipe.

It's good, but I think it's needs a teeny bit less baking soda (I can smell it). It doesn't have that awful chemical smell chocolate cakes made only with cocoa and no chocolate have. I will be making this again, so thanks for sharing, gfron!

Also, if you bake it in a 9 inch pan, it takes more than 45 minutes. Underbaking gives you a sticky, almost gooey cake, which isn't necessarily a bad thing--I know this because I underbaked it.

I might make self-frosting cupcakes with the batter tomorrow, because I still have left over pastry cream.

May

Totally More-ish: The New and Improved Foodblog

gfron1

gfron1

Posted
Posted
The red spot on top is the rose syrup, right? And do you use an only cream recipe? I prefer 1:1 milk to cream.

Btw, I split and filled the Chocolate Canola Oil Cake with pastry cream--the pastry cream was a disaster, and I will now just stick with the PH recipe.

It's good, but I think it's needs a teeny bit less baking soda (I can smell it). It doesn't have that awful chemical smell chocolate cakes made only with cocoa and no chocolate have. I will be making this again, so thanks for sharing, gfron!

Also, if you bake it in a 9 inch pan, it takes more than 45 minutes. Underbaking gives you a sticky, almost gooey cake, which isn't necessarily a bad thing--I know this because I underbaked it.

The red spot is the syrup...just used to zoom up the flavor a bit. And this panna cotta used 3 C. half and half with 1 C cream - I'm not one to worry about health or weight :rolleyes:

Glad to know you made it work. In general I think in individual servings so my translations to 9" or other larger formats is a guess at best, plus you always have to determine what effect altitude will have, although I do normally post sea level recipes.

BTW, my other favorite easy pastry cream recipe is from Dorie's book with Julia Child. Its a microwave version that I've yet to have fail. Its not quite as refined as PH's, but no one has ever noticed when I've served it to them and its done in minutes with little effort on my part.

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

LucyInAust

LucyInAust

Posted
Posted
After being a recent convert to salted caramels, and chestnuts are in season here at the moment, I'd love to attempt something like this - would you share the recipe or the source?  Thanks!

I'll get it posted in RecipeGullet today. Let me know how it works out.

EDITED TO ADD: Here it is.

Thank you!

DesertCulinary

DesertCulinary

Posted
Posted
lenabo, I'm not JOe, but you can check out the recipe (as well as his excellent blog) here:

http://desertculinary.blogspot.com/2005/05...hiffon-pie.html

Thanks!

Last night we had some more of the blueberry cheesecake I made on Saturday.

gallery_51259_4126_33993.jpg

Tonight we had some of the chocolate chip rugelach I made earlier in the day... I've never made rugelach before, so I couldn't compare them to anything - but they were pretty tasty!

gallery_51259_4126_6321.jpg

Joe

Culinary in the Desert - Daily updates with Pictures and recipes of our adventures in baking and cooking in our food blog...

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