Your Daily Sweets (2005-2012)

[Ling]

Patrick: Sometimes I see drippage in the photos in cookbooks...it can look pretty. My pie looks pretty messy, though.

There you go, Kaneel...a slice for you.

[milli]

All the dessert pictures are so yummy...just want to grab them off the screen and....

[Jmahl]

You dessert freaks.... with admiration of course.

These pics are food porno. Why, like porno you can see it but you can't touch it.

BUT, its still fun.

Keep baking.

Jmahl

[miladyinsanity]

Frozen chocolate, with rum.

I can't drink. And it's going to my head, even though the rum was just a tiny little bit.

[kaneel]

I made Klary's speculaas koekjes..mmmmmmmmm they were so good!!!

Ashiana

[Daniel]

Since you guys are baking pies I figured I can ask this question here.. One of my favorite apple pies, a caramel apple pie actually, was cooked in a brown paper bag. .I was wondering if anyone has tried it or know what that does?

Edited December 10, 2005 by Daniel (log)

[Ling]

^I haven't tried it, but I've read about that technique. It insulates the pie so the heat doesn't come in direct contact with it. I'm guessing this prevents the pie from over-browning too quickly (in particularly, the edges).

[Mottmott]

Patrick: Sometimes I see drippage in the photos in cookbooks...it can look pretty. My pie looks pretty messy, though.

There you go, Kaneel...a slice for you. 

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An old saw: the proof of the pie is in the eating.

[Jmahl]

Had the itch today - this is Torta Soffice Di Mele from Firenze - recipe by Lorenza De Medici

[Daniel]

Yours looks better.. Great job, Jmahl!

Edited December 10, 2005 by Daniel (log)

[Ling]

An old saw: the proof of the pie is in the eating.

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It eats quite well, thanks! I like a pretty spice-laden filling...I use 1 3/4 tbsp cinnamon and 1/2 tsp of nutmeg yesterday, but that's partly b/c my cinnamon wasn't the strongest or the best quality. (Right now, it's the Safeway brand.)

Jmahl: That's a beautiful cake! I like how you photograph your desserts with the picture from the cookbook/magazine behind it.

Edited December 10, 2005 by Ling (log)

[Mottmott]

An old saw: the proof of the pie is in the eating.

←

It eats quite well, thanks! I like a pretty spice-laden filling...I use 1 3/4 tbsp cinnamon and 1/2 tsp of nutmeg yesterday, but that's partly b/c my cinnamon wasn't the strongest or the best quality. (Right now, it's the Safeway brand.)

Jmahl: That's a beautiful cake! I like how you photograph your desserts with the picture from the cookbook/magazine behind it.

←

As a fellow sweet fiend, a word of advice - get some Ceylon cinnamon (Penzey's) it's a wonderfully floral addition to your dessert spices. While you're at it, try the Vietnamese cinnamon, too - more robust than the delicate Ceylon and particularly useful if you use cinnamon in your savory dishes, too.

[Ling]

^I've read the praises about Penzey's! I was thinking of ordering as soon as I near finishing my cinnamon. And I'll get the Vietnamese one too; I've never had it. Thanks!

[Ling]

I had quite a few dessert-y things today...

-the caramel apple pie I made last night

-two coconut buns from a Chinese bakery

-a few chocolate-covered Digestive biscuits

...and I pilfered from my Valrhona stash.

[kthull]

No pictures, but I brought eggnog cheesecake with hot buttered rum sauce to a brunch today. I baked it off in a square pan and cut it into triangles.

[miladyinsanity]

3 almond meringue tartlets. I ate one before dinner--just to find out whether I should buy more since the bakery was closing--and then 2 more afterwards, one because I needed dessert and 2 because I wanted to make sure I got it. LOL!

And 2 slices of peach cake.

[Ling]

I had a bunch of these...

...and a bunch of these chocolate hazelnut cigarette cookies.

[Patrick S]

Half of a Valrhona chocolate bar, the kind with the candied orange peel in it. Also, some caramelized cinnamon hot chocolate made with some extremely bitter Hatchez chocolate.

[sazji]

Took my visiting American friend across to the Asian side and introduced her to profiteroles at Beyaz Firin. One with cream-filled profiteroles in a dark chocolate sauce and a white chocolate version in which the puffs are filled with whole raspberries. Both with curls of the requisite chocolate variety on top. Then we half walked, half floated, back to the ferry station... and she professed her love for me... I'm gonna do a food porn post on that place one day...

Edited December 12, 2005 by sazji (log)

[Patrick S]

Here's a picture of that caramelized cinnamon hot chocolate I made. After trying for a couple of days to get a good photo of it, I have more admiration than ever for the wonderful hot choocolate photos in Chocolate Desserts by Pierre Herme. Its a challenging subject to photograph.

[Moopheus]

Hey, a half a box of Mallomars. 'Tis the season.

[divalasvegas]

Toll House chocolate chip cookie ice cream sandwich, Babe Ruth candy bar, plain M & M's. Pedestrian, but tasty. Not my fault really; it was this thread that made me do it.

[Ling]

Here's a picture of that caramelized cinnamon hot chocolate I made. After trying for a couple of days to get a good photo of it, I have more admiration than ever for the wonderful hot choocolate photos in Chocolate Desserts by Pierre Herme. Its a challenging subject to photograph.

←

That looks great! What's Hatchez chocolate? The hot chocolate looks dark and thick, just the way I like it!

I had most of a tin of cigarette cookies filled with tasty chocolate hazelnut filling. (mmm...hydrogenated oil....) and a handful of Valrhona chips. At this rate, I won't have any left for baking.

[CanadianBakin']

I'm a bit behind but saturday night we had Opera Cake from Dorie Greenspan's Paris Sweets and Spiced Pumpkin Cheese Cake from epicurious.com. Both were delicious. I was especially pleased with the Opera Cake. I've made it twice before using different recipes and neither were anywhere near as good as this was.

[Ling]

Just finished eating these...shortbread!