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Your Daily Sweets (2005-2012)


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Ah! I forgot I made cinnamon rolls on Saturday! Tasted great this morning for breakfast. Different recipe than usual, and my new favorite.

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Simmone, what exactly is a zebra cake, anyway? It looks so pretty! Is it vanilla and chocolate?

Edited by Brigid Mary (log)
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Ah! I forgot I made cinnamon rolls on Saturday! Tasted great this morning for breakfast. Different recipe than usual, and my new favorite.

And what new recipe would that be?? One from Carole Walter's Great Coffee Cakes, etc??

They look absolutely perfect! And delicious

Edited by SondraG (log)
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Ah! I forgot I made cinnamon rolls on Saturday! Tasted great this morning for breakfast. Different recipe than usual, and my new favorite.

And what new recipe would that be??  One from Carole Walter's Great Coffee Cakes, etc??

They look absolutely perfect!  And delicious

Thanks! This recipe isn't one of Carole's, I found the RECIPE HERE. It's very light, fluffy, sweet and soft. I used a hand method because I have no bread machine, and a different filling and icing. Don't get me wrong! I LOVE Carole's dough!! But for cinnamon rolls this one is so much easier, I'd use her's for something more...elegant, I guess, Like her other yeasted cakes. (Plus I didn't have enough ingredients to make her dough :raz: )

Edited by Brigid Mary (log)
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Wow...definitely a photo for the food pornographers! You can practically smell the cinnamon wafting through the monitor...beautiful! :raz: (can I use this emoticon to represent my licking of the screen?!)

Ah! I forgot I made cinnamon rolls on Saturday! Tasted great this morning for breakfast. Different recipe than usual, and my new favorite.

gallery_55196_5741_153005.jpg

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Those look tasty Rob.

Sorry, didn't mean to make it a mystery. It's been a really busy couple of weeks and I was feeling lazy.

It's a riff on Sam Mason's Soft Chocolate. I wanted to see if I could get the texture without the chocolate masking the clean taste of the mint. I got it to work but it took some trial and error. There is no actual chocolate (not even white) in the "soft chocolate". I used cocoa butter instead and it did not translate straight across like I hoped but after some work I got it where I wanted it. The flavor is clean and the texture is beautiful. It feels like butter just before it actually melts but it's cold and not greasy. It flows into an almost liquid state when it hits the tongue.

The chocolate bits are baked chocolate mousse. They're sitting on ye basic mint emulsion.

The powder I'm calling butter mints after the candy of the same name. It's butter, fresh mint, mint oil, confectioners sugar and tapioca maltodextrin all blitzed together. The more I use tapioca maltodextrin, the less I like it. I think next time I would just up the confectioners, drop the maltodextrin, let it dry then crush it.

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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Just playing around with scraps...

Palm sugar carmelized banana slices set in 75% ganache in pastry boats.

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Oh gfron -- you're killing me! For some reason that picture just sent me over the edge with longing...

Emily

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The only right answer is - good!  Actually though, to my liking, I would drop it down to 65% ganache.  The bananas were very yummy as is.  I really love the taste of palm sugar.

the boats are really cute, did you use a mold of some sort to keep the shape (standing up)?

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I'm living between two kitchens right now (my home and store), and so most of my good stuff is at the store. I was baking at home, and the only form I had was a rectangular brick, but I wanted a boat. So I took a 3" circular pastry form, cut the dough into circles, gently folded in half, pinched the two ends, and put my little canoe into the rectangular molds for support. A few collapsed on themselves in the mold, but I was able to get most of them to work.

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Brigid Mary: Thanks :smile:

How were the Pichet Ong cookies? Could you taste the coconut?

mukki: The cookies were nice and aromatic where the coconut added a really nice crumbly/crisp texture (more so than taste). The recipients seemed to enjoy them.

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Well a little late for the relevant Jewish holiday, but made hamentaschen today and they are fantastic. A very nice recipe with orange zest in the dough... Filled half of them with apricot jam and the other half with homemade strawberry rhubarb jam... Mmmmmmm...

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I've been baking several batches of macarons a week, trying to master these finicky little cookies...and I think I'm getting a little closer to how they should look. That said, I had this sudden craving for a Mojito last night, but no fresh mint..so, since my head has been filled with macarons for over a month now, I decided to make Mojito macarons.

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Lime zest was added to macaron batter along with an OD of green gel color (one drop came out as a blob, much to my surprise). Once they were baked and cooled, the underside of each cookie was brushed with a white rum simple syrup, then filled with a light Creme de Menthe Blanche buttercream. It wasn't a Mojito, but it definitely satisfied the craving!

Below are two kinds of caramel macarons. Salted caramel, and almond flavored caramel topped with poppy seeds.

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Finally, Gooey lemon meringue macarons. Lemon zest in the cookie, filled with LOTS of Italian meringue (I tend to overfill my macarons, as you can see).

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Also, this was a Birthday gift for a friend..(photo came out awful, but I need a better camera anyway)..

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...who asked me to make her something that was dominated with two of her favorite flavors - pistachio and orange. This is what I came up with. Moist, dense pistachio, cardamom cake, spread with orange curd, served along a type of chopped pistachio, orange supreme, honey glazed kumquat, 'ambrosia' (I just added to it without any plan).

On the other side of the cake..White chocolate-pistachio mousse swirled with orange caramel, and coarsely chopped, candied pistachios.

She loved it, and that's all that mattered. :)

A 'less' adorned version for the rest of of us.

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Edited by Lisa2k (log)

Flickr Shtuff -- I can't take a decent photo to save my life, but it all still tastes good.

My new Blog: Parsley, Sage, Desserts and Line Drives

"I feel the end approaching. Quick, bring me my dessert, coffee and liqueur."

Anthelme Brillat-Savarin's great aunt Pierette (1755-1826)

~Lisa~

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How about Strawberry Celery cake! A layer of strawberry dacqoise, three layers of strawberry genois, filled with strawberry jam and lemon curd, wrapped in celery mousse, coated in white chocolate glaze. The cage is a bit horrific, but I was just playing with ideas.

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BTW I have decided that cages over cakes are silly - they serve no function and get in the way when its time to cut.

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