Your Daily Sweets (2005-2012)

[gfron1]

Caramel Panna Cotta with Bacon Powder & Savory Chocolate Soil

[isomer]

Caramel Panna Cotta with Bacon Powder & Savory Chocolate Soil

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Wowza! I say again, you and tri2cook are rockin the house here.

[gfron1]

I think its funny because I can't come off of my holiday pace. I am filling every second with production still and my mind is racing, but because I don't really have much to do...well, you see the results.

[cmflick]

There have been a lot of cold winter days, so I've had to keep busy: macarons filled with a strawberry/balsamic vinegar ganache and passion fruit pate de fruit.

[jsmeeker]

made some palmiers with some frozen puff pastry dough I had in the freezer.

First time I made them. I think they turned out fairly well, though I wish my sheet of puff pastry was larger so the cookies could have been larger. I've eaten about half the batch already.

[tsquare]

apple streusel muffins with lots of freshly purchased vietnamese cinnamon and freshly grated nutmeg.

[isomer]

There have been a lot of cold winter days, so I've had to keep busy:  macarons filled with a strawberry/balsamic vinegar ganache and passion fruit pate de fruit.

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Those macarons look great! I've been dying to try them for a while now, but haven't worked myself up to it yet. Any advice for a total beginner?

[cmflick]

There have been a lot of cold winter days, so I've had to keep busy:  macarons filled with a strawberry/balsamic vinegar ganache and passion fruit pate de fruit.

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Those macarons look great! I've been dying to try them for a while now, but haven't worked myself up to it yet. Any advice for a total beginner?

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Patience. And remember that even the failures taste great! Seriously, I would highly recommend using an Italian meringue and baking at a low temperature (I bake for 20 minutes at 300F). A lot of recipes using a French meringue and bake at 375F. I've never had success with this type of recipe Also make sure to let them dry out before baking. I left these for about 50 minutes at room temperature after they were piped onto parchment. The surface needs to dry out before baking (it loses its sheen). That also means that you need to avoid trying to make macarons when the weather is humid. I only do it in the winter!

[isomer]

Thanks for the tips. I'll post the results, however regrettable (but tasty)

[Pille]

Isomer - that lemon tart is sooooo tempting (as are lots of other desserts!). I've been baking and making desserts as before, even if I haven't had a chance to share them here on the eG as frequently. Here are some of the recent items, together with links to the recipes:

Combining the dessert course and the after dinner mints resulted in a lovely After Eight Mints Chocolate Mousse

Had a bunch of egg whites over, but didn't feel like making meringues or pavlova or macaroons, so I made a moist and dense Egg White Sponge Cake instead:

And as we've got lots of cloudberries in the fridge, I used some the other day for this really simple dessert of cloudberries and whipped cream

[gfron1]

Taiwan's One Night Stand

What you see in the picture is a malt cake topped with soy creme, a soy sugar tube filled with savory granola. Every element stood on its own, and combined I thought they were outstanding. In particular the granola was perfect - just a bit sweet and a bit salty, accentuated by the use of French Sel Gris (grey salt). Inspired by this month's TGRWT challenge, the combination of soy and malt works very well together.

Recipe here.

[Tri2Cook]

Some really nice stuff folks. It's been a busy week at work and I've been fighting off a bout of flu for the past couple days so I haven't done much besides work and sleep but I've been watching what everyone else is doing.

Rob, nice one! I've done all of the development/testing for my entry into this round of the challenge. I'll take the time this week to do the actual dish so I can get it submitted on time.

[DanM]

I have been busy the past few days.

Spent Grain bread (whole wheat)

http://img.photobucket.com/albums/v647/DanMages/100_0433.jpg

German Many Seeded multigrain bread

http://img.photobucket.com/albums/v647/DanMages/100_0437.jpg

Double chocolate espresso cookies

http://img.photobucket.com/albums/v647/DanMages/100_0439.jpg

Dan

[judiu]

I have been busy the past few days.

Spent Grain bread (whole wheat)

http://img.photobucket.com/albums/v647/DanMages/100_0433.jpg

German Many Seeded multigrain bread

http://img.photobucket.com/albums/v647/DanMages/100_0437.jpg

Double chocolate espresso cookies

http://img.photobucket.com/albums/v647/DanMages/100_0439.jpg

Dan

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Wow! Any chance for a recipe for the cookies?

[DanM]

I have been busy the past few days.

Spent Grain bread (whole wheat)

http://img.photobucket.com/albums/v647/DanMages/100_0433.jpg

German Many Seeded multigrain bread

http://img.photobucket.com/albums/v647/DanMages/100_0437.jpg

Double chocolate espresso cookies

http://img.photobucket.com/albums/v647/DanMages/100_0439.jpg

Dan

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Wow! Any chance for a recipe for the cookies?

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Due to copyright rules, I cannot share them, but you can find the recipe in King Arthur Flour's Cookie Companion under the name Better Than Store Bought. There are three changes though. First, reduce the amount of chocolate blended with the oats by 2oz, replace the espresso powder with freshly ground espresso or coffee beans, and use up to 40% white whole wheat.

Dan

Edited January 29, 2009 by DanM (log)

[DanM]

Rasberry Choux Strips from Bo Friberg's Professional Pastry

http://i285.photobucket.com/albums/ll57/da...ng/100_2482.jpg

[prasantrin]

Due to copyright rules, I cannot share them, but you can find the recipe in King Arthur Flour's Cookie Companion under the name Better Than Store Bought.  There are three changes though. First, reduce the amount of chocolate blended with the oats by 2oz, replace the espresso powder with freshly ground espresso or coffee beans, and use up to 40% white whole wheat.

Dan

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There is a recipe for Chocolate Espresso cookies on their website, but I don't know how similar it is to the "Better Than Store Bought" recipe.

[DanM]

Due to copyright rules, I cannot share them, but you can find the recipe in King Arthur Flour's Cookie Companion under the name Better Than Store Bought.  There are three changes though. First, reduce the amount of chocolate blended with the oats by 2oz, replace the espresso powder with freshly ground espresso or coffee beans, and use up to 40% white whole wheat.

Dan

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There is a recipe for Chocolate Espresso cookies on their website, but I don't know how similar it is to the "Better Than Store Bought" recipe.

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Sorry, that is not the same formula.

Dan

[tsquare]

My first photo post:

Lemon buttermilk cake from Martha on line with home grown plum compote and french vanilla ice cream (Double Rainbow).

[Tri2Cook]

Due to copyright rules, I cannot share them, but you can find the recipe in King Arthur Flour's Cookie Companion under the name Better Than Store Bought.  There are three changes though. First, reduce the amount of chocolate blended with the oats by 2oz, replace the espresso powder with freshly ground espresso or coffee beans, and use up to 40% white whole wheat.

Dan

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There is a recipe for Chocolate Espresso cookies on their website, but I don't know how similar it is to the "Better Than Store Bought" recipe.

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Sorry, that is not the same formula.

Dan

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You do realize of course that you are allowed to share any recipe you want to, you just can't post it in the forums. There's always email, PM, etc.

You may prefer not to do that but I'm just sayin'...

[scratch]

Tsquare your dessert looks absolutely delicious! kudos!

Edited February 2, 2009 by scratch (log)

[gfron1]

You do realize of course that you are allowed to share any recipe you want to, you just can't post it in the forums. There's always email, PM, etc.

You may prefer not to do that but I'm just sayin'...

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And the policy of this forum, as I understand it, is that you can provide the list of ingredients, but the description needs to be in your own words, and citing is highly recommended. HERE is the official policy.

[sugar plum]

Yesterday I baked for an upcoming baby shower (sorry, no pictures):

Ina Garten's Lemon bars (I'm no expert on lemon bars but I'm very impressed with this recipe...it always turns out)

Dorie Greenspan's Brownie Buttons

Martha Stewart's Dried Cranberry shortbread hearts (from her Cookies book)

Carole Walter's Blueberry Pound Cake (from her Great Coffee Cakes book)

Canadian Living's Milk Chocolate Cheesecake (holiday baking magazine 2005)

According to the recipes--except for the lemon bars (here's hoping)--they were all freezable. I've never frozen a cheesecake before. Has anyone had any luck with this?

[Shelby]

My first photo post:

Lemon buttermilk cake from Martha on line with home grown plum compote and french vanilla ice cream (Double Rainbow).

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Oh yum! The plum with the lemon buttermilk cake sounds SO good!

[scratch]

  I've never frozen a cheesecake before.  Has anyone had any luck with this?

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Absolutely... I am actually not a believer in spring form pans for cheesecakes. I always bake in cake rounds, freeze, and use a torch to loosen it out of the pan. I freeze almost every time- works like a charm .