Your Daily Sweets (2005-2012)

[DudeImHungry]

wow, everything on this thread looks amazing!

Not the best picture taker, but here is a banana walnut cake with a banana foster syrup combo on top

Edited June 23, 2010 by DudeImHungry (log)

[RichardJones]

Here's a sphere I made for someone special. The decorative part was done with a toothbrush and the heart 'erased' with a cotton bud.

[RichardJones]

Here is an entremets based on two classic English desserts. The first is Eton Mess, a haphazard mix of broken meringue, strawberries and cream. I thought it would be fun to try a formal version of this dessert which is normally thrown together. I was also reminded of the dessert served after Encaenia, the honorary degrees ceremony at Oxford University. After the ceremony, an ancient benefaction provides peaches and champagne for all present.

So this is, from the bottom up: a layer of dried French meringue, a layer of a strawberry liqueur flavoured crème allégée (crème pâtissière lightened with whipped cream and set with gelatin), diced strawberries, another disk of meringue, a thin disk of peach jelly, more of the cream and a white chocolate and red CB garnish.

Edited June 30, 2010 by RichardJones (log)

[Kim Shook]

Richard, I just love it when I see you've posted something. It is like opening a surprise gift of something you've always wanted. Gorgeous!

[lizztwozee]

A very amateur's contribution to this thread follows. Someday I will cough up the $825 necessary to take a cake class at the French Pastry School in Chicago, but before then, here's my paltry, if proud contribution. Sherry Yard's carrot cake, with ground almonds in the batter, and melted butter drizzled into an egg-sugar base, then whipped with the dry ingredients. Carrot and coconut then folded in. I added some molasses for kicks! No air condiditioning in my kitchen, however, so the cream cheese frosting was a challenge to pipe. As you can see, it's ready to slide off any minute. Enjoy, and happy 4th!

[Kim Shook]

lizztwozee – Your cake is gorgeous and delicious sounding! I would be thrilled to produce something that looked like that. You want paltry – read on:

For our Independence day celebration, I made something called ‘Fluffy Pink Lemonade Dessert w/ Pretzel Crust:

It is a recipe from one of those checkout magazines that I can somehow never resist. I almost never cook from them, but I must buy them. This one was a Betty Crocker Summer Appetizer issue, but had a whole section of desserts. I couldn’t resist the lemon and the pink of this recipe. It had the whole cast: Cool Whip, instant pudding and even food coloring! It was actually really light and refreshing. The tartness of the lemonade concentrate balanced the sweetness pretty well. Everyone loved it and I took very little home.

Slice:

Very messy slices – wish it firmed up more.

[Doodad]

My sweetie is getting in shape for the beach so low carb. But, a girl still wants chocolate at times so I made her a flourless and sugar substitute chocolate cake to reward her hard exercising. Made a chocolate cherry sauce for the top. And no way would I post a pic after the wonderful stuff already here.

[DeliciouslyLekker]

In conjunction with the World Cup finals tomorrow, I present you with carrot cupcakes. Hup Holland Hup!

[Kim Shook]

I made two desserts for our Sunday brunch.

Pots du Crème:

I’ve done this recipe a couple of times before. It’s a Pioneer Woman recipe and amazingly good and easy. It’s all done in a blender with super hot milk or coffee. Incredibly smooth and rich.

Limeade Tarts w/ Cherry Sauce:

Really rich and creamy and refreshing. The cherry sauce was too thick – I misread the amount of cornstarch!

[tarko]

For a friends b'day present I made 3 chocolates from Grewelings book today. Tempering was not easy as its rather hot in my appartment, but they all came out ok. Not bad for an enthusiastic amateur chocolatier on a hot summers day...

Milk chocolate ganache & passionfruit ganache in dark chocolate. This was my first attempt at a dual layer chocolate and came out really well:)

Dark & stormies in dark chocolate. I decided to use a new transfersheet I havent used before, colored dots are fun but the surface of the actual dots might have been affected by the heat in the flat?

Dulce de leche in dark chocolate. Here I played around with copper and silver dusts, dusted directly into the moulds before adding the chocolate. The photo does not do them justice as the camera is not very good, the result is really cool.

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[deensiebat]

Too hot to bake, so I froze some sweet rosewater lassis into popsicles:

Yogurt, sugar, milk, and a touch of rosewater and cardamom.

[Darienne]

Very nice, Tarko!

[tarko]

Very nice, Tarko!

thx darienne:)

[abooja]

I made this mini blueberry pie for us after baking two full-size pies to bring to my brother's house on July 4th. What you see is a failed attempt at a blueberry branch design. Eh, still tasted good.

[Emily_R]

So last year I made a ton of black raspberry freezer jam (we are overrun with black raspberries on our land). However this jam (maybe because removing the seeds also removed a lot of the pulp) was pretty thin -- more like a thick black raspberry sauce. On Wednesday I melted some 70% Valhrona Manjari and added in about an equal amount (by volume) of this black raspberry jam. OH MY GOD. I nearly fell off my seat it was so good. My husband tried it and told me I could charge $3.00 a lick.

Put the black raspberry chocolate ganache inside chocolate macarons, and the result is heaven. Now I can't wait to make a cake and pour this stuff over it...

[abooja]

Beautiful macarons, Emily. And interesting about the jam. I made some seedless strawberry jam recently that has much the same consistency. Might have to give that a try myself.

[RichardJones]

Thanks, Kim!

The mistake with my last attempt at an Eton Mess entremets was that the meringue disks gradually dissolved into the cream. Pretty obvious when you think about it, but I didn't - we'd only used meringue disks in frozen entrements at school, and I disengaged my brain.

So here is attempt two. I made tiny French meringue drops, dried them and dipped them in white chocolate to seal out the moisture. The décor on top is Italian meringue. The décor on the side is white chocolate with red CB. Unfortunately my sister came and fiddled with the ring of white chocolate and it cracked. Inside is a vanilla bavaroise, the dipped meringues, a disk of raspberry jelly and diced strawberries.

[RichardJones]

Has no one been cooking? Here's a little dessert: a sabayon based chocolate mousse with raspberries, greek yoghurt and honey (rather thrown on the plate).

And here are the egg layers in their favourite pot:

Edited July 22, 2010 by RichardJones (log)

[Kerry Beal]

Has no one been cooking? Here's a little dessert: a sabayon based chocolate mousse with raspberries, greek yoghurt and honey (rather thrown on the plate).

And here are the egg layers in their favourite pot:

That dessert looks fabulous Richard. Just caught the top of the second picture when I was scrolling down and thought it was odd there was a pheasant dish in the Daily Sweets - pleased to see is was really your sabayon ingredient producers.

[lapin d'or]

Love the chickens Richard,

What breed is the silver/grey one?

Lapin

[DeliciouslyLekker]

Oreo Citrus Cheesecake

Cheesecakes are starting to get popular here (yes, FINALLY)

[RichardJones]

Thanks, Kerry.

Lapin d'Or, she's a hybrid: Rhode Island Red crossed with a Cuckoo Maran.

She happens to come from France, too...

[pastrygirl]

cheesecake made with cream cheese, chevre, and lemon with roasted sweet cherries and thyme infused honey

It's cherry season here (I'm going picking on Thursday!), and I would love to have this recipe, if possible. Thank you, pastrygirl!

For the cheesecake, I put 680 grams soft cream cheese, 400 grams soft fresh chevere, 100 g sugar, 1/4 tsp salt and the microplaned zest of one lemon in the food processor. Process until smooth then add in 3 eggs and 2 egg yolks. I bake individual cheesecakes in disposable aluminum cups - 13 per batch - or this would make one decent sized cheesecake. Bake in a water bath at 325 for an hour or until done.

For the thyme-infused honey, heat honey and fresh time gently and keep warm for a while, until flavor is infused. Strain out thyme.

For roasted cherries, pit fresh red (bing) cherries, toss with a little sugar and water, and bake in a convection oven at 325F , stirring every 15 minutes, until cherries are soft and syrup is reduced.

Enjoy!

[Kim Shook]

Deliciously Lekker – beautiful cheesecake!

You’ve seen almost this exact same cake before:

It was chocolate with 7 Minute frosting and Ho Ho’s. Special request for a work birthday.

[tarko]

I recently bought a small marble slab, heres the result of my second go at tabling when temepering...Its tricky and I ended up with cocolate all over the kitchen but its good fun and I will get there:)

Chocolate caramel in dark chocolate. I wanted to make Grewelings soft caramel, but as the caramel was a tad to soft to cut I piped it into some shells instead where I had played around with silver & bronze luster dust.

Red wine ganache in dark chocolate.

Brandy infused ganache in dark chocolate.

By tarkowski at 2010-08-02

Edited August 2, 2010 by tarko (log)