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)


Recommended Posts

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



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

Edited by Brigid Mary (log)
Link to comment
Share on other sites

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)
Link to comment
Share on other sites

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)
Link to comment
Share on other sites

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.


Link to comment
Share on other sites

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.

Link to comment
Share on other sites

Just playing around with scraps...

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


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


Link to comment
Share on other sites

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)?

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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...

Link to comment
Share on other sites

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.


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.


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).


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


...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.


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)


Link to comment
Share on other sites

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.


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

Link to comment
Share on other sites

This topic is now closed to further replies.

  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
      Has anyone any recipes for desserts using stevia?  Thanks.
    • 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?
    • 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!
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...