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

Only slightly crazy? Naaah. I'm 29 years old and fully gone in to the nutso-ness. Each of my cake recipes (even in their most reduced forms) makes about 2 dozen cupcakes. I'm almost to the point where I don't ever want to see another one, except perhaps the Chocoamor (Death by Chocolate) ones....

10,000 feet calls for some interesting adjustments to baking powder/soda recipes, but I'll tell you this: I have never made better yeast breads in my life! I have very little atmospheric pressure regardless of the weather (a sunny day gives me maybe 10 kpa difference over a cloudy one, if that) which means I get amazing big proofs every single time. I had to take into account a third proofing, though, because otherwise the breads end up too airy.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Link to comment
Share on other sites

No picture, but two days ago I made the fudgsicle recipe recently posted on Smittenkitchen. WOW. I was just blown away -- I never imagined fudgsicles could be so good. My husband just kept looking at each other while we ate them, saying over and over again -- these are incredible! Here's the link to the recipe -- http://smittenkitchen.com/2011/06/fudge-popsicles/. Next time I'm doubling it, since four of these isn't nearly enough...

Link to comment
Share on other sites

Emily - I just copied that fudgsicle recipe. I'm going to make those SOON!

My MIL came over the other night to look at our trip pictures. We went out for Pho for dinner and then came back for dessert and photos. I made Dream Cookies (just a really simple shortbread-type cooky that I’ve made since I was a kid – our favorite cooky) filled with Nutella:

med_gallery_3331_172_70278.jpg

I also threw together these little lemon curd tarts with Greek yogurt and blueberries:

med_gallery_3331_172_161223.jpg

They look a bit like googly eyes :unsure: . The tart shells were purchased, so this dessert went together in just a few minutes. I took the leftovers to work on Friday and they were still good – the shells were crisp. So these also hold well.

Link to comment
Share on other sites

I finally got around to making this cake my grandmother used to make a lot. It's called a Danish Cake (not sure why). I think I posted the recipe in another thread about old fashioned desserts.

It's a simple buttermilk cake with chopped pecans and dates. After baking, it's cut into squares, and a hot syrupy icing with coconut is poured over it.

I think with my taste to day, I would go with unsweetened coconut in the topping, which I didn't have at the time. But, it's still very good :).

10b.jpg

Link to comment
Share on other sites

Looks delicious.

And you said: "I think with my taste to day, I would go with unsweetened coconut in the topping". Interesting thought. Could start a topic about whose taste has changed in which way. Using less sugar in recipes? Less salt? Less butter? chocolate of a higher percentage cacao?

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to comment
Share on other sites

Emily – I made the fudgsicles!!!

med_gallery_3331_172_221698.jpg

They were SO good! I only had milk chocolate chips, so I used them and I also made them with Splenda, so Mr. Kim could share! And, yes, next time I’ll be doubling the recipe!

RWood – luscious looking cake! I love the idea of pouring the syrup over top!

ET – Adorable nectarine decorations! And what a great picture!

Link to comment
Share on other sites

Picked some lovely Red Haven peaches this weekend and made a batch of peach jam from one of Christine Ferber's recipes. Have enough extra peaches that I may make some peach ice cream too.

Link to comment
Share on other sites

The last currants (red, black and white) and gooseberries of the season, along with the first blackberries.

IMAG0252.jpg

Enough to make the the traditional Danish treat of ' Rødgrød med fløde', a regular tounge-twister for non-danes (stewed red fruit with cream).

IMAG0254.jpg

Would have made a cake, but lightning fried the oven.

Link to comment
Share on other sites

Oh my gosh! ALl those succulent berries!! I don't think I have tasted all those kinds-but some I know. Wow what a great picture. All they need is fresh cream! Beautiful!

Tonight I got the urge to bake at 10:30 pm! Just finished making oatmeal chocolate chip cookies with pecans and cranberries!!

Edited by Lior (log)
Link to comment
Share on other sites

The last currants (red, black and white) and gooseberries of the season, along with the first blackberries.

IMAG0252.jpg

Enough to make the the traditional Danish treat of ' Rødgrød med fløde', a regular tounge-twister for non-danes (stewed red fruit with cream).

IMAG0254.jpg

Would have made a cake, but lightning fried the oven.

Oh, MY! Looks yummy, with heavy cream, to boot! Yes, PLEASE!

"Commit random acts of senseless kindness"

Link to comment
Share on other sites

ohhhhh - i love currants and gooseberries.

DISCLAIMER: i baked when i was younger but am not much of a baker in my advancing years.

that being said my neighbor and i were comparing food memories from when we were younger the other day. she mentioned cinnamon raisin rolls down the shore. well, one of the magazines she had given me to recycle had a cinnamon roll recipe in it so i thought - why not?

i plumped some golden raisins in some hot water and mixed some of Johnnybird's Famous Outrageous Toast Dope with some light brown sugar. made the dough then went to the gym. when i got back rolled the dough out, slathered it with butter, spread the toast dope/sugar mixture and scattered the drained and dried raisins on.

cut and let rise for about 45 minutes. bake and drizzle with confectioners sugar mixed with vanilla and milk.

i ate three of those suckers...by myself...i'm so ashamed but they were so good. the dough was a perfect foil for the sweet filling and it wasn't too soft even at the center. i will make these again...and i gave a plate with half of them to my neighbor.

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites

I finally got around to making this cake my grandmother used to make a lot. It's called a Danish Cake (not sure why). I think I posted the recipe in another thread about old fashioned desserts.

It's a simple buttermilk cake with chopped pecans and dates. After baking, it's cut into squares, and a hot syrupy icing with coconut is poured over it.

I think with my taste to day, I would go with unsweetened coconut in the topping, which I didn't have at the time. But, it's still very good :).

This looks so appetizing for me. Pecan and Dates are a very good marriage.

Link to comment
Share on other sites

Last week, for a birthday party.

WTF??????????? :laugh: Does it erupt, too? :biggrin:

No, that was the special pinata. The cake flamed. We put all the candles in the caldera:

Volcano flaming - IMG_2638-cropped.jpg

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • 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
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...