Your Daily Sweets (2005-2012)

[patris]

Finally got around to making the green olive macarons. Turned out just as tasty as I'd hoped. Nice chunks of chopped pimento stuffed olives in the buttercream.

I am lucky to have tasted these a few moments ago. I will cop to some trepidation, being not at all adventurous... but man, they are delicious! The salty brininess of the olives comes through more as fragrance than flavor, and the olive bits in the buttercream have just a hint of meatiness to them. Really wonderful!

[prasantrin]

Finally got around to making the green olive macarons. Turned out just as tasty as I'd hoped. Nice chunks of chopped pimento stuffed olives in the buttercream.

I am lucky to have tasted these a few moments ago. I will cop to some trepidation, being not at all adventurous... but man, they are delicious! The salty brininess of the olives comes through more as fragrance than flavor, and the olive bits in the buttercream have just a hint of meatiness to them. Really wonderful!

You tried them? Unfair!

Green olive macarons really are delicious, as odd as they might sound.

[Lior]

2 tartes have just been posted, 1 to honolulu and the second one to ashlekon:)

still waiting

!!!!

[tarko]

This is more of a savoury then a sweet, but heres it is neverthelsess - pearpizza with honey and fresh thyme:) I mades this yesterday as a snack with predinner drinks. Its also very good topped with goatscheese and walnuts...

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[Lior]

wow! That pear pizza is a fantastic idea. Just reg pizza dough? I guess pears can be replaced by apples? It is a whole year to when I will once again need to do the apples and honey thing but boy will it be a surprise when I do! thanks.

[tarko]

thx lior:) its very, very simple to make - regular pizza dough, brushed with olive oil and then topped with pears or figues and the drizzled with honey and sprinkled with fresh thyme and seasoned with salt. apples should work fine

[Genkinaonna]

Don't know if this counts as baking, per se, since I didn't turn the oven on for it (although I did make pumpkin muffins this morning and I've got almond biscotti in the oven right now) but I started my daughter's third birthday cake today. She wants a jungle theme, but "with pink" and "lots of animals, like pigs and dolphins." So here's what I started with. I'm thinking I'll do a two tier cake and put them sitting on the bottom tier leaning against the top tier and do some jungle-y leaves and pink flowers on the bottom and a little Mina (my daughter) in fondant on the top. But we'll see how much free time I end up having this week since tomorrow is the beginning of my first full week back to work after maternity leave...

[Darienne]

Absolutely beautifully done and adorable, Genkinaonna.

[Genkinaonna]

Thanks! I should get extra points for doing it on the kitchen table while various small children crawl under said table and steal pieces of fondant to snack on... and it's not even the homemade stuff, just the Wilton which tastes gross! I guess there's no accounting for taste when you're two.

[deensiebat]

On the more rustic side: I visited an old friend and her new baby, and made her a batch of homemade granola bars (among many, many other things).

[prospectbake]

Nougat! Finally feel like I've gotten the consistency right!

[Kerry Beal]

Nougat! Finally feel like I've gotten the consistency right!

Nice! What did you find the trick was to getting the right consistency?

[janeer]

Apple tart with an applesauce base--an old favorite.

[binitahp]

Wow, that tart crust looks perfect ... just like I picture mine will look in my mind

[prospectbake]

[tonylombaardi]

This is my first experience making dragee, based on the method in the Grewling book. Anyone have any experience polishing these with some sort of food wax? They don't look all that appetizing in my opinion, though they taste pretty good. I have to note I just did this at home in a large stainless steel bowl. Can they be polished with a little wax without one of those professional machines?

Edited September 28, 2010 by tonylombaardi (log)

[SusanV.]

I think that Kerry Beal has a link on how to finish these off.

[Kerry Beal]

I think that Kerry Beal has a link on how to finish these off.

Not sure that polishing will work with the bowl method. I usually use a bit of cocoa powder mixed with confectioners sugar when I do them that way.

[tonylombaardi]

Kerry, I found that demo thread of yours so I'll just consult that if I ever try it. That Kitchenaid attachment was pretty cool, though way too much money for something I'd very rarely use.

[Kerry Beal]

Kerry, I found that demo thread of yours so I'll just consult that if I ever try it. That Kitchenaid attachment was pretty cool, though way too much money for something I'd very rarely use.

The one with the most toys when she dies...wins!

[tarko]

I made these over the weekend:)

Lavender ganache in a milkchocolate shell.

Earl grey ganache ala Greweling.

Raspberry pate de fruit filled in a dark chocolate shell.

Gran marnier ganache with pieces of confit orangezest.

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[smilingal]

Chocolate doctor - I am so impressed with your macarons. I had been given a recipe that someone raved about - assuming this had been a tested recipe - and albeit I had never made macarons - nor had I ever had them - I was assuming they were like a coconut dessert but of course that wouldn't make sense because there was no coconut! - anyway - your picture looks beautiful. My cookies totally cracked and crumbled. The taste was good but the presentation was very poor.

[Kim Shook]

I know that I say this a lot, but I am just astounded by the beauty and creativity that I see on this thread.

My humble offerings include a chocolate angel food cake that I made for a coworker's birthday:

PB & J cupcakes for my niece's wedding rehearsal dinner:

And a coconut cake that I did for my FIL’s birthday on Friday:

[Darienne]

Dearest Mz Shook,

You may be humble about your work, but I say it is excellent and merits great praise especially because of your neverending generosity to your co-workers, family, friends, and fellow eGers. I am proud to say I 'know' you. Darienne

[merstar]

I made King Arthur's Chocolate Breakfast Muffins for the upteenth time. (omitted the pearl sugar topping). I used El Rey cocoa powder, which is the best cocoa powder I've ever tried - outstanding.

http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R769