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

gfron1: thanks! yeah, it was hard holding back :)

not to be a total downer but CI often attempts to reinvent the wheel.  yes, you add the hard boiled egg yolk to get some fat in there without adding moisture which would dissolve the sugar and thus take away the sandy texture.  so, it isn't in there for leavening, but for shortening purposes.

Oh, interesting! I figured it was to get rid of moisture, but I assumed (wrongly it seems) that the egg acts as a leavener.

At any rate, I'd never seen this before, and it worked very well. I'm going to compare it to the sable cookies in Dorie Greenspan's book later in the week. Hers call for raw egg yolk.

As an aside the thin layer of chocolate I brushed between the cookies doesn't have the oomph I was hoping for. It's like the layer is too thin for the flavour to really shine though. Anyone have an idea how to improve that? I'm thinking of trying to blend in some cocoa powder, but I don't really know how that will work (I'm a total noob with deserts)...

Link to post
Share on other sites
royal icing would work; it's awfully sweet, but that's not likely to bother any pint-sized trick or treaters.

"the republicans have never forgiven us for carrot cake" - al franken

i usually find it unforgivable as well, but was happy with the way this turned out,

with candied carrot ribbons and crystallized pansies:


This cake is simply beautiful. I love this thread. For me it is a vicarious thrill: I rarely bake and don't even have much of a sweet-tooth, but so admire those who do. Lovely.

Link to post
Share on other sites

I made some Butterscotch Snack Cakes a couple days ago - the cake section was tender, moist and had a nice tight crumb.


The frosting was flavored with butterscotch chips - pretty reminiscent to those snack cakes made by TastyKake. I've never had one myself, but I'm told it was pretty close... the one difference was the frosting was not as fluffy.

Link to post
Share on other sites

Randi – I love your maple leaves! That platter is lovely! And I’m going to use your doily decoration on my Christmas sweets platters – I never think of them and they are so pretty.

I’ve started stocking the freezer for Christmas!

Cherry Almond Dark Chocolate Fudge:



Mr. Kim’s favorite. This was a surprise for him last year and he loves it. This year, the surprise is going to be a dark chocolate and candied ginger fudge.

Reese’s Cup Fudge:


My Aunt San’s Fudge:


Just a simple and creamy milk chocolate/marshmallow fudge. Classic and perfect.

Link to post
Share on other sites

Kim- All your fudge looks great!! Robin found the platter for 1.00 at a yard sale!!

I'm testing recipe for my holiday baking( for sale).

These are S'more bars from Cuisine@Home Holiday cookie magazine.

Pretty simple. The crust is crushed grahm crackers, butter, flour and egg. Its pre-baked and then sprinkled with halfed mini pb cups, marshmallows and choc. chips. Part of the crust is saved and crumbled over the top.

I cut the recipe in half and it fit in a 8" pan.


Link to post
Share on other sites
Oh my! For the dogs! That is just great! In cat shapes!! I just finished making ganache with cherries and almonds! I like the combination! They could goon top of your fudge!! :biggrin: same kind of almond slices, but also great almond marzipan.

Ilana - ganache with cherries and almonds :wub: ! That sounds wonderful! What are you going to do with it?

More Christmas cooking – Almost the Best Peanut Butter Cookies w/ and w/out Kisses:


another version:


this one drizzled with chocolate.

Edited by Kim Shook (log)
Link to post
Share on other sites

What an absolutely gorgeous looking cake, dystopiandreamgirl. I do carrot cake once in a while, but it's usually the marzipan/fondant carrot thing, or some piping. I LOVE the effect of the candied flowers and the carrot ribbon. Simple yet elegant. Must think about what tropical flowers here would work as well.

I've had a busy week, from my stepbrother's marriage cake last Monday:


a small 2-tier (9" and 6") affair of sponge cake filled and covered with Rose Levy Berenbaum's Passionfruit Mousseline Buttercream (my new favourite buttercream) and decorated with butterflies using the chocolate method from the Whimsical Bakehouse...

...to my son's 6th birthday party cake (also a sponge filled and covered with the same buttercream)...


...to a Mango Passion Tart for my cousin's birthday dinner last night - from Rose Levy Berenbaum's Pie and Pastry Bible.


Yes, Passion (fruit) was the flavour of the week!! I'm resting this week, although I am already feeling an urge to do some salted white chocolate oatmeal cookies.

Link to post
Share on other sites

I forced myself to have a play day and made this cake inspired by a huge box of pomegranates that a friend gave me.


Using the Exotic Orange Cake technique from a few years ago's Pastry Championships, I used pistachio cake, filled with rose cream, surrounded by pomegranate bavarain, then I sprayed white chocolate onto it, and finished it with some white chocolate orbs and banana tuiles.


The cavity was filled with pomegranate geleè and fresh seeds. My employee says this was hideous, but I liked it. I have thick skin if you want to tell me its hideous - still working on my decorating skills. And, I've been wanting to show Kerry my balls :shock: since she taught me how to make them (and Lior taught me how to seam them). Thanks!


I detailed the whole process on my blog.

Link to post
Share on other sites

If I can be honest, I think there's too much going on with it. Your balls are beautiful :wink: so I would have used them alone. No leaves or cage effect. If you had a lot of balls in various sizes, you could group them in the middle, like a group of Christmas tree bulbs. It might be hard to cut into that way, however. Maybe with the pomegranate gelee underneath as a glaze to increase stick power?

The flavours sound lovely, though.

Link to post
Share on other sites

For the treat I made to send into the office this week, we made these Sweet Miniature Sliders - silly and whimsical, they were a bit hit!


Vanilla wafers make the buns, the patty is a mixture of crushed vanilla wafers, confectioners' sugar, melted bittersweet chocolate and a little milk. Tinted coconut for the lettuce with gel colors making up the ketchup and mustard. A little melted butter on the top wafer worked well to glue on some sesame seeds!

Link to post
Share on other sites

Rob – that cake sounds scrumptious and I, too, am enamored of your balls :biggrin: . I agree with Erin, that there’s a little too much going on – I’d just lose the tuiles. Everything else looks and sounds wonderful. That perfect layer of pomegranate bavarain has me feeling so incredibly inadequate :wub: .

Joe – so cute! My office would lose their minds at those hamburgers!

Some chocolate chip cookies that I made:


I got the recipe from a friend on cookskorner.com. It’s a CI recipe (not sure whether it’s an online or magazine recipe). The flavor is wonderful – very complex. You brown the butter and use dark brown sugar. Mine were flatter and spread out more than I would have liked (and more than his were), but that always seems to happen to me.

I also made these:


Iced almonds. So rich – toasty, caramel-y, crisp almond goodness.

Link to post
Share on other sites
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?
    • 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!
    • 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,
      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.

      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

      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.
      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...