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

I made the most delicious oatmeal/chocolate chip/m&m cookies last weekend...I only wish I took a picture of them before my roommates and I devoured them all!

VERY simple recipe, low cook time, *delicious* results :smile:

I plan on baking them sometime in the next couple of days, so I'll be sure to post photos. In the meantime, if anyone wants the recipe don't hesitate to ask...

I am also thinking of trying a chocolate chip/toffee cookie recipe I'm trying to come up with. I'll let you all know how it goes...

Link to post
Share on other sites

A few weeks ago I craved some kind chocolate and peanut butter concoction that was not a Reese's Peanut Butter Cup. I came up a tart that includes a flaky, tender pate brisee with a layer of salted peanut honey caramel, topped with a fluffy peanut butter mousse-like layer and white and dark ganaches drizzled all over the top. Definitely satisfied the craving, for me and all who grabbed a slice in time!

gallery_59301_5864_5897.jpg

gallery_59301_5864_21494.jpg

gallery_59301_5864_15881.jpg

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~

Link to post
Share on other sites
A few weeks ago I craved some kind chocolate and peanut butter concoction that was not a Reese's Peanut Butter Cup.  I came up a tart that includes a flaky, tender pate brisee with a layer of salted peanut honey caramel, topped with a fluffy peanut butter mousse-like layer and white and dark ganaches drizzled all over the top.  Definitely satisfied the craving, for me and all who grabbed a slice in time!

. . .

gallery_59301_5864_15881.jpg

cough <recipe> cough cough..

I need me some of that! What temperature do you cook the caramel to?

Link to post
Share on other sites
A few weeks ago I craved some kind chocolate and peanut butter concoction that was not a Reese's Peanut Butter Cup.  I came up a tart that includes a flaky, tender pate brisee with a layer of salted peanut honey caramel, topped with a fluffy peanut butter mousse-like layer and white and dark ganaches drizzled all over the top.  Definitely satisfied the craving, for me and all who grabbed a slice in time!

. . .

gallery_59301_5864_15881.jpg

cough <recipe> cough cough..

I need me some of that! What temperature do you cook the caramel to?

Thanks, prasantrin :) The recipe in full is in the second entry on the first page of my blog which is linked below.

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~

Link to post
Share on other sites
I haven't added anything here is a while, so...

Pistachio Cheesecake with Sour Cherry Glaze

gallery_41282_4708_23534.jpg

Lemoncurd Tartlets set over Blackberry Preserves

gallery_41282_4708_6701.jpg

Oh gosh, this looks sooo good--especially the lemon curd. At a restaurant over the weekend I got a lemon tart and it tasted like soap!!!! I couldn't believe it!

Link to post
Share on other sites

Thanksgiving today in Canada, did the dinner thing yesterday. My contribution to the dinner was...

gallery_53467_5170_45222.jpg

...an orange zest flavored cone filled with cinnamon whipped cream and pumpkin pie ice cream. Plated with a little aromatherapy: hot water infused with ginger, clove, cinnamon, nutmeg and vanilla on the plate and a few star anise in the glass. Worked well with the really nice apple pies that someone else made.

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

Link to post
Share on other sites

Dear Kim,

I have found phyllo in two sizes--can't tell you the dimensions of either but one is double the size of the other. I tried using the small sheets but clearly they were not what the recipe had had in mind. But your strudel looks yummy anyway!

Pal

One thing that occured to me, besides maybe too much butter, was that the phyllo seemed to be smaller than I remember.  Each sheet was maybe 8 1/2 X 14 inches.  The original recipe doesn't give measurements, so I figured they were standard, but maybe not??  Anyway, if anyone has any ideas what I did wrong here, I'd welcome the help!

Link to post
Share on other sites
Dear Kim,

I have found phyllo in two sizes--can't tell you the dimensions of either but one is double the size of the other. I tried using the small sheets but clearly they were not what the recipe had had in mind. But your strudel looks yummy anyway!

Pal

One thing that occured to me, besides maybe too much butter, was that the phyllo seemed to be smaller than I remember.  Each sheet was maybe 8 1/2 X 14 inches.  The original recipe doesn't give measurements, so I figured they were standard, but maybe not??  Anyway, if anyone has any ideas what I did wrong here, I'd welcome the help!

Thank you so much, Pal! I think that even though it didn't specify, this recipe was meant for the larger sheets. I've got a ton of phyllo left, so next time I'll just use a lot more sheets! It did taste good - it just needed more flakiness in the pastry :rolleyes: .

Link to post
Share on other sites

This thread is almost too much to bear. One scrumptious dessert after another.

I have not made very many fancy desserts in the last decade...this whole idea of making delicious things again being new to me...but we have recently picked up one supper tradition which stands us in good stead. And tonight's the night again. About once a week, we simply have dessert for supper. Dessert and only dessert.

Tonight's dessert will be orange flavored scones covered in fresh raspberries and whipped cream. Nothing special, but still, O so good.

However, I am going next for that incredible looking peanut and chocolate pie by Lisa2K. :wub:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

Rob – loved the blueberry-lemon curd tarts – one of my favorite flavor combinations!

Lisa – I went straight to your blog and printed out your recipe for that Choc-PB tart. My mom says that if God made anything better than chocolate, He kept it for Himself – if you added peanut butter to that saying, I’d agree completely. I cannot wait to make that, but will say right now, mine will not be nearly as gorgeous as yours! Well done!

Randi – I like the whole idea of the Black Forest Cake – the flavors, the ability to make it ahead and the layers. I didn’t see the recipe on your blog – I probably have the issue, if you’ll tell me which one its in.

Shelby – The cupcakes look delicious and I love the liners, too!

These are some cupcakes that I was trying out to make for the kids in our family for Halloween:

gallery_34972_2532_123733.jpg

They were Caramel-Apple Cupcakes. Just applesauce-spice cake with caramel topping. Very good cake – tight crumb and very light. They were amazingly easy to make and had a nice little dome on them.

Link to post
Share on other sites
Randi – I like the whole idea of the Black Forest Cake – the flavors, the ability to make it ahead and the layers. I didn’t see the recipe on your blog – I probably have the issue, if you’ll tell me which one its in.

I was too lazy to type it all out. Its Dec 05!!

Link to post
Share on other sites
Randi – I like the whole idea of the Black Forest Cake – the flavors, the ability to make it ahead and the layers. I didn’t see the recipe on your blog – I probably have the issue, if you’ll tell me which one its in.

I was too lazy to type it all out. Its Dec 05!!

Thank you, ma'am - I'll look for it!

Link to post
Share on other sites

The Vosges Bacon Bar was curiously scrumptious. I bought one for my dad for his birthday and it was immediately proclaimed delicious. It also made me consider the possibilites of chocolate covered pork rinds. (Someone makes those? Right?)

Also would like to say the desserts in this thread are unspeakably gorgeous and now I am very hungry.

Link to post
Share on other sites
The Vosges Bacon Bar was curiously scrumptious. I bought one for my dad for his birthday and it was immediately proclaimed delicious. It also made me consider the possibilites of chocolate covered pork rinds. (Someone makes those? Right?)

Also would like to say the desserts in this thread are unspeakably gorgeous and now I am very hungry.

What a brilliant idea! I've never seen them. Who's going to be first?

Link to post
Share on other sites

First post here on eGullet....

Girlfriend and I made some homemade Cinnamon Buns. Couldn't get the powdered sugar to completely mix/dissolve in the frosting, which was frustrating.

Pre-frosting goodness

gallery_61882_6265_731859.jpg

Post-frosting goodness

gallery_61882_6265_810710.jpg

Link to post
Share on other sites
First post here on eGullet....

Girlfriend and I made some homemade Cinnamon Buns. Couldn't get the powdered sugar to completely mix/dissolve in the frosting, which was frustrating.

Pre-frosting goodness

gallery_61882_6265_731859.jpg

Post-frosting goodness

gallery_61882_6265_810710.jpg

They look delicious anyway! Did you sift the powdered sugar? That could be the problem, if you didn't. Otherwise, not a clue.

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • 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...