Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Daily Sweets (2005-2012)


Afterburner
 Share

Recommended Posts

Yesterday I did some baking for my father's birthday:

Dolores Casella's Date Nut Bread with Pecans.

Jayme's Maple Popcorn with Pecans. I salted the pecans. That stuff is soooo easy, it's frightening.

Cranberry Coconut Chewies from the Christmas cookie thread.

All very good. Can't decide on a favorite, but sticky popcorn is definitely a rare treat.

I like to bake nice things. And then I eat them. Then I can bake some more.

Link to comment
Share on other sites

How was the sweet potato pie??  A friend made it and gave it mixed reviews...  But it looks so yummy!

I thought it was ok to good, and not as good as regular sweet potato pie. The buttermilk gave it sort of a cheesecake-like quality and drowned out the taste of the sweet potatoes too much.

Link to comment
Share on other sites

Since the Thanksgiving Day weekend I've been knee deep in chocolate confections. I've made about 250 pecan/caramel turltes from Elaine Gonzales Book, I made raspberry fondant and more mint fondant, Marshmallow with cinnanmon, Peanut Butter Crisp dipped in Semi and Milk chocolate, Molded Chocolate with Caramel centers, Coconut centers, geez what else. That's it for now. My Little Dipper has been on more than off lately. It like the energizer bunny it keeps going and going and going. I'm having a blast!! :raz: I just love working with chocolate. Hope everyone else is having fun baking and making whatever too......

Happy Holidays Everyone!! :smile:

Rena

Link to comment
Share on other sites

Hilary, those gingerbread tiles look so elegant. I want a special rolling pin!!

I didn't make a lot of desserts but here they are:

Religieuses Framboises:

gallery_53129_4592_19664.jpg

Key Lime Bars and Lemon Squares:

gallery_53129_4592_7562.jpg

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.

Link to comment
Share on other sites

Mark - I am really loving your photo style these days. It is perfect for the great colors you're using in your creations.

and PJM - where have you been! That's gorgeous! I hope you'll post slightly larger pics next time so we can really see the detail. Is that orb on top blown sugar?

Link to comment
Share on other sites

I was playing around on my trip to Palm Springs. I didn't have any scales, measuring cups etc, so it was a bit over gelatinized. This was inspired by a bar of soap! Celery, lemon chiffon mousse with ginger, over sour cherry gelee, topped with Italian meringue and macadamia granola. It was really good. I'll work on a stronger celery taste and toning down the gelatin.

gallery_41282_4652_18877.jpg

Link to comment
Share on other sites

Rob, thanks! I really appreciate it. You had no scales or measuring cups? I think the fact that it's just overgelatinized is no big deal! I am loving the description-- but I haven't yet reached gfron levels of adventure to use celery in dessert! (and to want to make it stronger!)

PJM, that is fantastic!

(hmm mousses popular at this thread today..)

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.

Link to comment
Share on other sites

I was playing around on my trip to Palm Springs.  I didn't have any scales, measuring cups etc, so it was a bit over gelatinized.  This was inspired by a bar of soap!  Celery, lemon chiffon mousse with ginger, over sour cherry gelee, topped with Italian meringue and macadamia granola.  It was really good.  I'll work on a stronger celery taste and toning down the gelatin.

gallery_41282_4652_18877.jpg

Very cool, Rob. That is so many flavors, I'm having trouble "tasting" it in my mind's eye. Which flavor dominates, the lemon?

Link to comment
Share on other sites

Definitely the lemon. Think lemon chiffon with an underlying taste of celery, and just a very small hint of ginger. It tasted just like I think my soap bar would taste :)

I'm not kidding when I say the taste was good enough that I am going to play more with this combo.

Link to comment
Share on other sites

That's cool Rob! I've been playing around with veg in desserts since I was knocked out of my dessert comfort zone by the first Wild Sweets book. Some have been succesful, some not so much. I haven't been brave enough to spring any of them on my catering customers yet.

pjm333, that looks really nice. Wish it was a bigger pic so we could see more detail. Willing to share any details on what you have going on there?

jumanggy: Nice! I'm loving all that color and I wish I could make my food pics look as nice as you always do.

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

Link to comment
Share on other sites

Thank you Pat, that sounds wonderful! I love that the passion fruit glaze has a gradient of yellow to orange... looks smashing.

Ruth, thank you so much! :)

Tri2cook, hmmmmm maybe we can trade whatever photography skills I have for your dessert wizardry, how's that? :) Hahaha, thanks very much :)

PS I saw your fishing post in the Art of the Dessert thread--- Oh my God, you are such a liar! Whatever really! :)

gallery_53129_4592_12857.jpg

This is the Linzer Tart from Chocolate Desserts by Pierre Hermé, with added Valrhona cocoa in the crust. I had a few problems with the crust that I'm going to share in the special CDBPH thread :)

Edited by jumanggy (log)

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.

Link to comment
Share on other sites

PS I saw your fishing post in the Art of the Dessert thread--- Oh my God, you are such a liar! Whatever really! :)

Thanks but that wasn't fishing. I'm comfy with glazes, decorations, flat surfaces, stuff of that nature but when it comes to breaking out the piping bags/tips I'm waaaay out of my element. My serious efforts are slightly controlled messes at best. That's not false modesty, I just know what I can do and what I don't do well and it doesn't bother me to laugh about it.

That tart looks awesome and how about your own cast... "whatever photography skills I have" my arse! Thought I'd miss that didn't you? :raz:

Thanks for the description pjm333, sounds as good as it looks.

Lior: Looks tasty!

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

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...