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)


Afterburner
 Share

Recommended Posts

I'm eating cake-leveling scraps from my first ever wedding cake, a 3-tiered white cake with vanilla buttercream which I made for a coworker.

And the pictures are . . . where? :cool:

I am no Chefpeon or K8memphis or JeanneCake in terms of cake decorating, and I doubt I'll ever even be close. I didn't even do any flowers or anything like that. But here's what it looked like:

gallery_23736_355_16363.jpg

Edited by Patrick S (log)

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to comment
Share on other sites

Patrick, it's beautiful! I bet they loved it, too.

For me today, it's chocolate kirsch cake, brought home from work: two layers of devil's food cake, which is dandy all by itself, but made even better by a soaking with kirsch syrup and a chocolate kirsch mousse filling. You'd think I'd get sick of the stuff from work, but I don't.

"I just hate health food"--Julia Child

Jennifer Garner

buttercream pastries

Link to comment
Share on other sites

Your cake looks beautiful Patrick! You are so brave. I would have been very nervous about doing a wedding cake. Did you arrange the flowers as well?

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

Link to comment
Share on other sites

I didn't make it today, but I'm about to tuck into the last piece of ricotta pie in our fridge. The filling is made of ricotta, egg, sugar, raisins and candied orange peel (made using Andiesenji's microwave recipe) sandwiched between two layers of puff pastry. Topped with some cinammon sugar and reheated in our toaster oven, of course.

Edited by sanrensho (log)
Baker of "impaired" cakes...
Link to comment
Share on other sites

Your cake looks beautiful Patrick! You are so brave. I would have been very nervous about doing a wedding cake. Did you arrange the flowers as well?

The mother and I did the flowers. She bought them and then we both put them on the cake. I was a little nervous, but I tried to think every step out ahead of time, and it all worked out well. The hard part was resisting the urge to swan-dive into the buttercream. I made 12 cups of it to put on the cake, and all I had was a little left on the beaters and utensils.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to comment
Share on other sites

We had friends over for dinner this weekend, and I went a little dessert-crazy: lemon meringue tartlets from "Sweet Miniatures", chocolate truffles dipped in bittersweet chocolate and in white chocolate, and an improvisation using chocolate souffle sheets, raspberry mousse, and fresh raspberries. Hard to cut cleanly but very yummy!

Link to comment
Share on other sites

Tonight it will be fresh apple pie with apples from a co-worker's tree. I don't know what kind they are, but they're relatively tart. The pie's in the oven right now.

"I just hate health food"--Julia Child

Jennifer Garner

buttercream pastries

Link to comment
Share on other sites

We had homemade Peach Cobbler from local peaches, topped with homemade Creme Fraiche Ice Cream. The peaches were lightly scented with cinnamon and a touch of lemon zest. Yum, yum, yum. Dessert is my favorite meal. (Sometimes it's my only meal.)

Eileen

Eileen Talanian

HowThe Cookie Crumbles.com

HomemadeGourmetMarshmallows.com

As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Link to comment
Share on other sites

I made 2 desserts today for tomorrow's dinner....friends are coming over for my birthday and I love to cook, so I'm having a blast! I made Chocolate-Orange Mousse (from the Barefoot in Paris cookbook), and Cook's Illustrated's "Perfect Lemon Bars." I have tasted both and I am thrilled with the results. The lemon bars are truly perfect...the crust is excellent and the filling is just right.

Link to comment
Share on other sites

I made Ling's brownie recipe, after a glance through recipegullet, yesterday.

I thought I would eat them for dessert, this week...

I'll be lucky if they last through tomorrow....

These brownies deserve a medal. :cool:

Link to comment
Share on other sites

I think we have a terminologyh problem here.

WHat you have mostly been discussing is the sweet or pudding course.

Desert is served with or after the coffee at the end of the meal and might be cheese, or petit four, or fruit or all three.

I made damson cheese from the damsons on the tree in the garden. Sliced into small cubes and rolled in sugar as a comfit, they make excellent deserts.

Link to comment
Share on other sites

Desert is served with or after the coffee at the end of the meal and might be cheese, or petit four, or fruit or all three.

We had these brownies with coffee at the end of the meal.

Whatever you call it, it's the best course. :biggrin:

Chacun a son gout......

Link to comment
Share on other sites

I think we have a terminologyh problem here.

WHat you have mostly been discussing is the sweet or pudding course.

Desert is served with or after the coffee at the end of the meal and might be cheese, or petit four, or fruit or all three.

In the U.S. at least, pretty much no one defines dessert as being limited to the options of cheese, petit fours and fruit. 'Dessert' is used as a synonym for the sweet course.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to comment
Share on other sites

Thanks for the link to Ling's brownie recipe....it sounds divine! Scharfeberger chocolate is soooo good, but quite pricey, so these will need to be special occasion brownies for sure.

One thought on that recipe, if Ling is out there....I find it much easier to follow a recipe when the ingredients are listed in the order they are used. Helps to ensure I don't forget anything! :smile:

Link to comment
Share on other sites

I made Ling's brownie recipe, after a glance through recipegullet, yesterday.

I thought I would eat them for dessert, this week...

I'll be lucky if they last through tomorrow....

These brownies deserve a medal.  :cool:

Wow, such high praise! That made my day...thank-you! :wub:

Link to comment
Share on other sites

Last night I had warm, flaky peach empanadas with peach-almond sorbet and a drizzle of raspberry sauce. It was heavenly.

Any chance you could share the recipe and instructions for peach empanadas or point me in the right direction? Just the thought of it is making my mouth water.

Link to comment
Share on other sites

plain yoghurt and a teaspoon of damson and red wine jam (still warm from the pan) bliss.

Spam in my pantry at home.

Think of expiration, better read the label now.

Spam breakfast, dinner or lunch.

Think about how it's been pre-cooked, wonder if I'll just eat it cold.

wierd al ~ spam

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
       
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
       
       
      Ingredients
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • 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?
      .....Janet
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...