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Your Daily Sweets (2005-2012)


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Red Velvet Cake for a friend's sister's birthday, who loves red and hearts. Used a lot of the eG forums for reference-- this is Jaymes' recipe for red velvet cake, and I looked up an old thread about putting flowers on wedding cakes.

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

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Tri2Cook - that glaze is awesome! So shiny and.....glazey :rolleyes: !

Mark - that lemon cake looks so good! Is the frosting whipped cream or what? And the red velvet is beautiful. Howja do the little hearts?

lexy - I, too, love banana bread and can find all reasons to make it. I secretly love it when the bananas in the bowl are overripe and I can throw them in the freezer for banana bread! I always add chocolate chips to mine, but next time I will use chocolate chunks and top with cinnamon sugar! Thanks!

Hosinmigs - I'm with you. I am so envious of the skill that so many here at egullet show in photography. I think that I am going to have to bite the bullet and invest in an SLR digital camera, some classes and Photoshop :wacko: !

Latest effort was three of these:

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That's caramel apple pie. All that oozy goo is from a streusel topping that you put on before the top crust:

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Slice:

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Kim

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Thanks, Kim! The frosting for the lemon cake is 7-minute frosting. I dream of the day I can whip cream to such stiff peaks. The hearts are candy sprinkles, probably designed for cupcakes (sold to me repacked for a measly $1, which is probably frowned upon by the wholesaler, but it's kind of clever):

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it's "cheating," but so risk-free and much, much easier than using red frosting and a heart decorating tip. And it's cute!

That's the first time I've heard of streusel inside a top crust. So decadent and over-the-top, I love it. (I've never had a caramel apple pie.)

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

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Latest effort was three of these:

gallery_34972_3570_445897.jpg

That's caramel apple pie.  All that oozy goo is from a streusel topping that you put on before the top crust:

And where's the recipe for that pie?????? :hmmm:

That's a fine looking pie, and I really need some!! :wub:

Ditto. Recipe please!

I just stocked up on apples at the local apple festival and need to make a pie. :wink:

Thank you!

Quentina

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Latest effort was three of these:

gallery_34972_3570_445897.jpg

That's caramel apple pie.  All that oozy goo is from a streusel topping that you put on before the top crust:

And where's the recipe for that pie?????? :hmmm:

That's a fine looking pie, and I really need some!! :wub:

Ditto. Recipe please!

I just stocked up on apples at the local apple festival and need to make a pie. :wink:

Thank you!

Here you go: clickety!

Kim

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I wasn't very happy with the way this turned out, because my original plan was to cover the sides with chocolate panels to make it look like a box of figs. I ran out of time and so just jammed the leaves in instead. It was well received though, and I know it tasted good, as I devoured the scraps. (The layers are Alice Medrich's walnut squares from Cocolat)

gallery_8512_4054_150059.jpg

chocolate walnut torte brushed with nocino

filled with fig preserves and nocino ganache

surrounded with belgian chocolate leaves

crowned with figs drenched in nocino, stuffed with ganache, & dipped in chocolate

nestled in chocolate cups

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Here you go: clickety!

Kim

Thanks! Looking at the recipe, did you find it too sweet at all? I'm wondering if I should cut down on the sugar in the pie--maybe 1/4 cup instead of 1/2 cup. Normally, I'd think it would be OK, but the sugar in the streusel topping plus in the chocolate-covered toffee bars might put it over the top for me.

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Here you go: clickety!

Kim

Thanks! Looking at the recipe, did you find it too sweet at all? I'm wondering if I should cut down on the sugar in the pie--maybe 1/4 cup instead of 1/2 cup. Normally, I'd think it would be OK, but the sugar in the streusel topping plus in the chocolate-covered toffee bars might put it over the top for me.

It might be too sweet for you. I have a very immature sweet tooth - it developed backwards for me - as a kid, I was not a candy fiend, preferring salty snacks above all others. As a middle aged person, I've discovered a strong urge for sweet stuff in myself. Odd, no? I would cut back on the sugar for yourself, seeing as how you seem to be normal (unlike me :biggrin: ). Also, I usually just use the broken toffee bits, not the chocolate covered bars.

Kim

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Funnily enough, we're on sorbet mode at the moment. It's funny, as it's really cold up here in Estonia already - we've had night frosts for a week or so now. In any case we made a sea buckthorn sorbet last weekend (with sea buckthorn berries from my grandma's garden):

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and then there was this orange sorbet few days earlier:

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I got a fabulous recipe from the mother a a friend up north. I'm a bit confused as to the name of the cake - she is french and I believe she called it "Boiurrote aux Pommes" (or Poires if you prefer) although on looking up 'boiurrote' on-line and in cookbooks I can't find the name.

It is a fabulous apple cake (I loved it even more with pears) improved only with a drizzle of heavy cream and a bit of raspberry preserves.

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Last night I got home at 4:45 and somehow managed to bake RLB's Maple Walnut Tart in time for a 6:00 dinner benefiting our local food bank. That's including blind-baking the crust! Thank goodness it was freezing out so it was cool enough to eat by the time I walked it down there. Never got to take its picture.

I am a pecan pie lover and consider it essential to Thanksgiving dinner, but the Thanksgiving pecan pie has now been usurped by this Maple Walnut Tart. Maybe it's the PMS talking, but I thought this was one of the best things ever. I'm not alone, either--it disappeared off the dessert table before anything else even got touched.

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"Rose" cake with apples and ground almonds.

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That's just lovely!

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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gallery_34671_3697_21726.jpg

I got a fabulous recipe from the mother a a friend up north.  I'm a bit confused as to the name of the cake - she is french and I believe she called it "Boiurrote aux Pommes" (or Poires if you prefer) although on looking up 'boiurrote' on-line and in cookbooks I can't find the name.

It is a fabulous apple cake (I loved it even more with pears) improved only with a drizzle of heavy cream and a bit of raspberry preserves.

Looks good... any chance it's not a secret recipe? :biggrin:

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

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gallery_34671_3697_21726.jpg

I got a fabulous recipe from the mother a a friend up north.  I'm a bit confused as to the name of the cake - she is french and I believe she called it "Boiurrote aux Pommes" (or Poires if you prefer) although on looking up 'boiurrote' on-line and in cookbooks I can't find the name.

It is a fabulous apple cake (I loved it even more with pears) improved only with a drizzle of heavy cream and a bit of raspberry preserves.

Looks good... any chance it's not a secret recipe? :biggrin:

Not comfortable putting it online, but PM me your regular e-mail address and I'll send via mastercook.

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I was running short on time this evening, and wanted biscuits, an whipped up a batch using bisquik. They got a kick out of the fact that I cut them out using a pumpkin cookie cutter because I couldn't find my round one.

Yeah, I know, it's bisquik, but my kids loved them and it's still better than the "whack a biscuits".

For some reason, baking biscuits from scratch intimidates me.

Edited by MomOfLittleFoodies (log)

Cheryl

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I think I made a dessert overkill, but when get started with the piping bag I really can't stop again. And I love the lambeth style. So this is dessert tonight, and it's vegan too. Chocolate cake with mocha buttercream. And rolled fondant, royal icing and gumpaste flower.

I can't wait... and I accidentally posted it twice in ImageGullet. Oops.

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We finally opened our very last wedding present, well we unwrapped it over six years ago. :rolleyes:

Today we made our fisrt batch of icecream, triple chocolate. It has cocoa powder, melted semi-sweet chocolate, and white chocolate shards. I just dug around the web and used a recipe that we had all the ingrediants for on hand...

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:wub:

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

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I wasn't very happy with the way this turned out, because my original plan was to cover the sides with chocolate panels to make it look like a box of figs.  I ran out of time and so just jammed the leaves in instead.  It was well received though, and I know it tasted good, as I devoured the scraps.  (The layers are Alice Medrich's walnut squares from Cocolat)

gallery_8512_4054_150059.jpg

chocolate walnut torte brushed with nocino

filled with fig preserves and nocino ganache

surrounded with belgian chocolate leaves

crowned with figs drenched in nocino, stuffed with ganache, & dipped in chocolate

nestled in chocolate cups

I wish my disappointing desserts looked half this good! Truly a work of art and I'm sure it tasted even better than it looks.

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