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Your Daily Sweets (2005-2012)

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Deconstructed æblekage (Danish apple trifle): apple syrup (super reduced apple juice), vanila ice cream, freeze dried apple and caramelised rye bread crumbs (crappy mobile pic...)

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Eat your Books mentions various recipes on Facebook on occasion - a few days back they showed a picture of and mentioned Lemon Drenched Lemon Cake. I was able to find a recipe here. Quite satisfactory - they make the lemon syrup a little differently than most - boil together sugar and water, then add the lemon juice. Most have you boil the lemon juice with the sugar.

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Couple of recents

Terrible picture, but I made this with my two sons, ages 2 & 4.

Two layer dairy free chocolate cake with a layer of fresh berries inbetween. Dairy free frosting:

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This one was an idea which looks bland but tasted pretty good.

Nectarine tart with a pie sized macaroon on top:

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I’ve been making tarts a lot - The food processor and I can get a shortcrust pastry made and rolled in two minutes.

This one is apple, made last night, but I ate mine today at work:

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No finished picture, but I looked after a friend's son for an afternoon and we cooked (of course)

Three happy boys baking Afgans:

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deensiebat – great looking S’mores pie! I can almost taste that burnt marshmallow flavor (one of my favorite tastes – I even made toasted marshmallow ice cream one time).

Last night was Mr. Kim’s fantasy football draft night. I’ve put the meal on the Today I Cooked thread. Dessert was Candy Apple Cupcakes:

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Applesauce-spice cupcakes with caramel topping.

Tin Roof Sundae Bars:

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Brownies topped with marshmallow crème, peanuts and chocolate. I make these a lot, but they were WAY too goopy this time.

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Ruth, those are exquisite.


Darienne

learn, learn, learn...

Cheers & Chocolates

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Kim, what means this phrase too goopy ? Do not understand, no refferent. Too goopy? :wacko::blink:

:wacko:

:raz:


"Commit random acts of senseless kindness"

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Grewelings Gianduja Duo

Ruth, those look perfect!

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Ruth - those are just stunning! Gianduja is simply heaven on earth, but you have made it gorgeous, too!

judiu - I know, I know! But the marshmallow creme was so gloppy that it softened the brownie and made it fall on the floor. Five second rule doesn't apply with sticky stuff, so I lost out on some brownie goodness!

Darienne - thanks for the PM help! The pie is in the freezer and I can't wait to try it tomorrow!

Meeting some friends tomorrow - they are driving through town on their way west (snowbirds on the way to Texas) who are bringing me some figgy goodness. I'm sending them on their way with some World Peace cookies:

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These are just astonishingly good cookies. How is God's name is anyone supposed to go back to a normal existence after eating these things?

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I'm sending them on their way with some World Peace cookies:

mmm, Delicious, a Joe Pastry recipe? (That's where I got my recipe from :))

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4yr old party today... She wanted fairies and a toadstool house. I think I delivered on the brief :)

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keychris – my recipe is from Dorie’s Baking: From My Home to Yours, but she attributes the recipe to Pierre Hermé. Your cake and little mushrooms are gorgeous! I think that the little ones are the best I’ve ever seen. Lovely work!

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What are your mushrooms made of, if I may ask?

They are simply meringue, put together with a little tempered dark chocolate.

keychris – my recipe is from Dorie’s Baking: From My Home to Yours, but she attributes the recipe to Pierre Hermé. Your cake and little mushrooms are gorgeous! I think that the little ones are the best I’ve ever seen. Lovely work!

Thanks very much :)

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Darienne’s Margarita Pie that I made to take to a cook out yesterday:

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Creamy, tangy, refreshing goodness! Thanks, Darienne!

Your pie looks lovely. So glad you enjoyed it.


Darienne

learn, learn, learn...

Cheers & Chocolates

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Darienne - thank you! It was certainly enjoyed by everyone at the cookout!

Some friends gave me some bounty from their garden including a LOT of raspberries. They were very ripe, so I needed to use them quickly, so I made these ‘hand pies’ from the Pepperidge Farm website:

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Such a ridiculous recipe. I am a fairly experienced home baker and in reading the recipe could see some problems with it. And even though I tried to make adjustments, mine all ‘blew out’. They taste good, but how could they not? Home grown berries, cream cheese, white chocolate and puff pastry. But their proportions were all off and resulted in overstuffed pies. They tell you to roll out to 12x12-inches and cut twelve 3-inch circles. That is TIGHT cutting – no room for a hair of error. Then they tell you to mix the cream cheese and sugar and white chocolate chips and ‘spread’ them on the rounds of pastry. Right. Chocolate chips spread SO well. I decided to pipe the cream cheese and sugar mixture and top with the chips, which worked ok. But, as you can see, they were still over-full and blew! I can imagine some poor completely inexperienced baker having a nervous breakdown over these things. I still had another 6 oz. of berries (my friend was VERY generous), so I decided to make things really easy on myself and make one big one with another package of puff pastry:

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Turned out MUCH better!

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Kim, looking at your post and looking back, I don't think I've ever had a turnover that DIDN'T blow, even the frozen ones from Pepperidge Farm that come in the 2 pack. Maybe

the "outside fruit" counts as a nostalgia factor to some folks ? You know, just like Gramma made them? :rolleyes:


"Commit random acts of senseless kindness"

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Did some ungrateful, picky guest complain? I'm not going to eat this blown turnover? I think not. I would have eaten one and been happy. Those who complained do not get invited back. :raz:


Darienne

learn, learn, learn...

Cheers & Chocolates

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Kim, I don't know whether to thank you or curse you for introducing me to world peace cookies. Wonderful, addictive chocolate goodness. I made some yesterday and the family already wants me to make another batch.

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Ruth; I've been away for awhile, but coming back to those Duo's are simply Amazing.....

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Kim, I don't know whether to thank you or curse you for introducing me to world peace cookies. Wonderful, addictive chocolate goodness. I made some yesterday and the family already wants me to make another batch.

The nice thing about the World Peace cookies is that you can make the dough ahead of time and freeze it. Make a double batch and freeze half of it to be used at a later date. It's great for last minute invites or surprise guests that pop in.


 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Kim, I don't know whether to thank you or curse you for introducing me to world peace cookies. Wonderful, addictive chocolate goodness. I made some yesterday and the family already wants me to make another batch.

The nice thing about the World Peace cookies is that you can make the dough ahead of time and freeze it. Make a double batch and freeze half of it to be used at a later date. It's great for last minute invites or surprise guests that pop in.

I stumbled across the World Peace cookie recipe and then found notes about it on Dorie Greenspan's site - my own adaptation most recently was to add a few tablespoons of Sriracha to the butter as it was creaming and to follow the notes to reduce several ingredients in order to bake it as a bar. They are sinfully rich with a surprise twist - we will cut them into tiny byte size pieces for the wedding cookie table. With about 2,000 plus pieces of cookies and bar bytes, smaller is better.

We have been on a baking blitz this past month - all leading up to a 16 foot Cookie Table with close to 2000 cookies and bar bytes displayed for our son's wedding next week. I have blogged about this amazing cookie cookie journey and linked the recipes as well as posted my adaptions and sources. Being both the parents of the groom and the caterer is tricky - and I am making the wedding cake as well but fortunately the requested cake is my version of the bullseye cheesecake using cappuchino and vanilla circles so little or no decorating will be required and the cheesecakes can be baked earlier in the week. The guest list keeps rising - originally they envisioned 40-50 guests the RSVPs seem to be about 107. Not too worried about running out of food cause if all else fails, "let them eat cookies"

Lots of great recipes on our amazing cookie journey. Check them out here on one of our blogs http://cuisinetc-weddings.blogspot.com/2012/09/the-cookie-table-new-trend-or-adaptable.html


Stop Tofu Abuse...Eat Foie Gras...

www.cuisinetc-catering.blogspot.com

www.cuisinetc.net

www.caterbuzz.com

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I’m still going on my pie and tart addiction. It’s just so easy and quick to make short pastry in the food processor, bake it blind, then chuck in any filling. I haven’t had a single flop yet, every pie has been delicious. my wife has started to call me ‘the tartstress' Today I made a berry pie:

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And a double chocolate, this one is a baked dark chocolate custard with a lightly cocoa’d meringue on top:

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loooking forward to dessert tonight! as usual I was helped by my boys aged 2 and 4. they had fun. chocolate everywhere


Edited by harrysnapperorgans (log)

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