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Your Daily Sweets (2005-2012)

Afterburner

By Afterburner
in Pastry & Baking

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CanadianBakin'

CanadianBakin'

Posted
Posted

Thank you all! The royal icing is a great idea, Darienne and thank you RWood for the information about oil based colors for white chocolate. I have a million ideas, if only I can get these to TASTE good!

I made them using homemade chocolate cake and cream cheese icing and they were terrible. I don't get the appeal aside from them being so cute. I think I'd prefer going the mini cupcake route. At least I know they'll taste good. If you find a way to make them that tastes good, let us know.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

E.T.

E.T.

Posted
Posted

A whole wheat honey cake with almonds ... also known as today's lunch. It's Sunday, after all. Cake for lunch is perfectly acceptable on weekends.

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E.T.

E.T.

Posted
Posted

Personally I feel cake for lunch is acceptable any day of the week as long as it covers at least 50% of all the food groups :)

I'll have to remember that one :)

recipe please? I have 4 jars of honey in my cabinet and that looks great.

I used this recipe, without any modifications. The honey flavor is amazing, and it's not too sweet. I recommend using a deep 9in pan (the batter was about 2in deep when poured in), and lining the bottom with greased parchment paper.

stuartlikesstrudel

stuartlikesstrudel

Posted
Posted

where do you get calcium chloride from?

thanks!

Lior, you could also look into Agar Spherification as a more low-tech way to make little spheres/caviar. They are a bit different in texture but don't require the special chemicals (just some agar agar which is more readily available).

I've never actually tried the calcium ones but I played around with agar a few weeks ago and had a great result with my first attempt.

Kim Shook

Kim Shook

Posted
Posted

We had Mr. Kim’s mom over for dinner last night and for dessert I did Granny Smith sorbet:

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And fig, apple mascarpone tart w/ Dulce de Leche. Before baking:

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Baked and glazed:

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Slice:

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I got these recipes from eG’s Lisa2K - I've made it 3 years in a row and I’m pretty sure that this is going to be our traditional ‘Welcome Fall’ dessert.

Kim

Kim's Cookbook

What Fresh Hell is This?

Darienne

Darienne

Posted
Posted

Hi Kim Shook. That pie is a beauty!!!! :wub: :wub:

Darienne

 

learn, learn, learn...

 

We live in hope. 

Spring

Spring

Posted
Posted

Thank you.

I will do that and then I will try the calcium. It is kind of far away (Spring, where are they located?) to go get and crazy to have delivered-such a small amount!

I dont remember where they are, the best thing would be to call him and ask. I didnt order a lot at all as wanted to play around with it first and if I remember correctly shipping is reasonable. He also included little droppers to make the caviar with, gave me great advice on what not to do and emailed me some information. HTH

http://aviva-chocolateandmore.blogspot.com/
suzilightning

suzilightning

Posted
Posted

not really a baker anymore - used to bake for independent sale and then also worked part time in the bakery section of a restaurant - but wanted to do try out some things.

yesterday did two recipes: the apple cake from dorie greenspan's book and a riff on a recipe i saw demoed on tuesday night - cranberry harvest bars.

when i do the apple cake again i will either halve the number of apples or increase the "batter" half again just so all the apples have some sort of a "cake" coating. this really reminded me of a clafouti.

still tweaking the bars - original called for eggs, butter, flour, sugar, 2 cups of cranberries, 1 cup of walnuts, ground cinnamon, ground cloves and orange zest. i subbed out extra light olive oil and some orange juice for the butter and reduced the cranberries by half(husband's request) and the nuts by 1/4. good but still needs a bit more tweaking till i am happy.

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

oli

oli

Posted
Posted (edited)

Slice:

med_gallery_3331_119_230816.jpg

I got these recipes from eG’s Lisa2K - I've made it 3 years in a row and I’m pretty sure that this is going to be our traditional ‘Welcome Fall’ dessert.

I've tried to find the recipe, would you mind sharing it?

Thanks

Edited by heidih
Fix quote tags (log)
nomnivorous

nomnivorous

Posted
Posted

Working on some ramekin-sized (3 of them) quince tarte tatins. I poached the quince yesterday and am craving some late night sweets. First time making a tatin, and first season playing with quince. Beginning to get obsessed with them!

smilingal

smilingal

Posted
Posted

Kim - thanks for posting the link for the apple tart recipe. I am definitely going to try it one of these days. sooooo many recipes...... tooo many pounds!!!!

E.T.

E.T.

Posted
Posted

Chocolate dipped orange-hazelnut biscotti: my favorite flavors in one crispy little package ...

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Black pearls (caramel ganache center in a dark chocolate shell)

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