Your Daily Sweets (2005-2012)

[Lior]

Nothing as artistic as all of yours, but yummy anyway...! A favorite in my house- no bake, fridge biscuit cake

and a slice :

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Looks good. Can you give us details?

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Sure. It is made of broken up petit beurre biscuits - do you get them? You wet them with wine,cognac and turkish coffe and then add a chocolate cream and all gets covered in the same choc cream.

[GTO]

Don't judge a book by it's cover. I made Gingered Goat's Milk Jelly. It's so simple, but just a little different.

[Lior]

It looks delicious!!! Do you have a recipe to share?? Yummy!!

[GTO]

Thanks, Lior. Much appreciated.

It's not so much "delicous" as it is "cleansing".

Recipe is on my Blog

[Tri2Cook]

Thanks, Lior. Much appreciated.

It's not so much "delicous" as it is "cleansing".

Recipe is on my Blog

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I'll have to give it a try, I love ginger. I simmer it in water, add a little honey and drink it as a tea pretty often so this should be really good.

[Lior]

I will make it!! Thanks

[gfron1]

I've been a busy little pastry beaver...and none of these have anything to do with Thanksgiving.

First is Amernick's Chocolate Viennese Cake (Sacher Torte):

This one was fun! I wanted to get rid of my pastry leftovers in the fridge and freezer. It is a walnut pecan genoise (brushed with cream sherry) filled with pureed spirited peaches, covered in some recent chocolate cream frosting. It was very good.

And a Hungarian Chestnut Cake that I took to my Hungarian friend's house for dessert. He said it was the best dessert he's ever had. I'll take that compliment although it was after 4 martinis...

[Lior]

Gorgeous! What sprinkles did you you on the snow flake one? And where can I get the Hungarian recipe? My father in law is originally from Hungary (holocaust survivor) and lately is doing a lot of talk about the foods he remembers. I thought perhaps I could surprise him and make this-which I assume he would be familiar with. Perhaps if I google it I could probably find a recipe also. I always love looking at your desserts- they are so perfect! Your friends are so lucky-why don't I have a friend like you here?!!

[GTO]

Rob - Love the decoration on the Torte, and I doubt I'd need any Martinis to declare anything with Chestnuts a favourite.

[gfron1]

Thanks guys. Lior the recipe comes from THIS TOPIC and has been deemed a winner - and very easy. The sprinkles are nothing fancy - just confectioners sugar through a template.

[paulraphael]

Dark pumpkin tart:

http://recipes.egullet.org/recipes/r2050.html

After three seasons of playing around I finally nailed it.

[Lior]

Thanks guys.  Lior the recipe comes from THIS TOPIC and has been deemed a winner - and very easy.  The sprinkles are nothing fancy - just confectioners sugar through a template.

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Thanks!! The sprinkles looked golden...!

[gini]

Two recent pies taken on the terrible phone camera:

Pumpkin

Sour Cherry

The sour cherry is my favorite. This year I made two of each, but next time it's three cherry and and only one pumpkin.

[Tri2Cook]

Awesome as always Rob... they all look good and the "leftovers" sounds delicious.

[Ling]

mini chocolate cakes

[gfron1]

Is that gold luster on top?

[prasantrin]

mini chocolate cakes

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Those look like chocolate savarin!

what recipe did you use for the cakes? Still haven't found a perfect chocolate cake.

[Ling]

Is that gold luster on top?

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Yes! I got it at Chef Rubber down in Vegas!

prasantrin: Yes, it is a savarin mold. I am kind of a heathen in the way that I don't always bake the traditional cake in the appropriate mold. I kind of followed a brownie recipe for these cakes, but I used a lot more chocolate than the recipe called for.

brownie recipe

I used fewer eggs, some cocoa (err...maybe I dumped in 1/4 cup?), and more bittersweet chocolate (didn't measure). Also left out the white chocolate. These were baked at 300 degrees for 14 minutes.

I halved the recipe. Most of it went into the Pyrex. These 8 minis were made from the leftover batter. Well, the leftover batter I didn't eat.

Edited November 28, 2007 by Ling (log)

[heleen1]

I made the gingerbead town-square cake as pictured on the cover of MArtha Stewart Living (December issue) today, or I should say constructed it over the past week

I don't know how to post a picture, but it's in my blog at www.cookiejourney.blogspot.com

THE cake was well received, I personally thought it was *very* rich, and a tad on the sweet side. VEry impressive and festive looking cake though!

[Jmahl]

This morning I tried a recipe entitled Jam Crumb Cake, Gourmet December 2007

Good eating.

Jmahl

[Lior]

Hmmmm!! Gimme some!!!! I want to bite the computer screen!!

[Jmahl]

Hmmmm!! Gimme some!!!! I want to bite the computer screen!!

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Thank you, my grandmother Minnie would be proud.

And its kosher.

Jmahl

[eskay]

I made this almond cake and instead of the sour cherry sauce, I make a cranberry and orange sauce. Since it was for a buffet-style potluck, just before serving, I slathered the top of it with the sauce and sprinkled sliced almonds on top. Oh, and I added a bit of almond extract. It was really good, if not the prettiest cake ever. I would definitely make the same cake again. Except with layers. And possibly the addition of chocolate instead of fruit

Just a question--is there a general name for cakes with whipped egg whites in them? I have a sense that there is, but I don't know what it is.

[Tri2Cook]

gini - Nice pies!

Ling - Those are really nice, I could think of all kinds of things to put in the wells (a layer of caramel, a layer of pastry cream and brulee the top... raspberry mousse and fresh rasps... a soak of cointreau and some orange curd... )

Jmahl - That and a cup of coffee or tea for breakfast would be great. I like bready and cakey things or cereals for breakfast, I'm not too big on the meat and egg breakfasts.

I'm buried in recipe tests for some catering jobs I have coming up and don't have much time to play so I'm baking vicariously through everybody's pics. Awesome stuff.

[mukki]

Sweet Potato Buttermilk Pie (recipe from the Lee Bros cookbook):

Fudge (recipe from Carole Bloom's Truffles Candies and Confections):

Gingerbread Tiles (recipe from Tartine):