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.

Afterburner

Your Daily Sweets (2005-2012)

Recommended Posts

Last night's desserts were:

- a delicious cheese course with figs and bread

- Sugar Pumpkin Tarte Tatin with Pine Mushroom creme anglaise

- R&B Brewing Spent Grain spice cake with dark caramel and whipped creme fraiche

..and when I got home, I polished off the last slice of my birthday cake that I was saving for a friend. :shock: Oh well...I had a craving for something chocolate-y

Share this post


Link to post
Share on other sites

This week we had a pan of pecan-coconut-chocolate-chip blondies, the recipe from the Richard Sax book being discussed in another thread. It calls for white chocolate chips, which I don't really care for, so I used regular chocolate chips instead. Yummy and now gone.


"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Share this post


Link to post
Share on other sites

Orange-Cardamom cupcakes. They're pretty ho-hum.


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
 

Share this post


Link to post
Share on other sites

Blueberry pie! I used Rose Levy Beranbaum's recipe for two-crust blueberry pie in The Pie and Pastry Bible.

Her Flaky Cream-Cheese Crust I had made countless times before, but this time, instead of placing the butter pieces and flour mixture in a Ziploc bag before rolling the butter into flakes, I just dumped the whole thing onto my granite countertop and rolled it right there. I got the same flaky pastry as always, and I avoided throwing one more piece of plastic into the landfill.

Share this post


Link to post
Share on other sites
Well, shoo-fly pie is pretty gross.  :blink:

Especially when the shoo-flies are out of season, and all you can get is canned.


"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Share this post


Link to post
Share on other sites

Choklit cake. Though I screwed up the frosting and used the wrong amount of butter, so ended up with not enough to cover the whole cake. Oops. So now I must eat my mistake. Boo, hoo, hoo.


"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Share this post


Link to post
Share on other sites

I'm way behind. The most notable things we had in the last couple of weeks were:

-Flourless chocolate cake from the Saveur Italian book: Turned out great despite despite the poor recipe instructions. (The recipe lists 13 TBS butter but only 12 is actually needed for the cake. The remaining TBS is for greasing the pan.) I especially liked the lovely crust that forms on the top of this cake. My daughter's reaction when tasting this cake was, "Brownie!" She was right, too. The ultimate brownie.

-CI's blueberry buckle recipe, frozen from a previous baking: A second tasting confirms my opinion that this recipe is way too sweet with the suggested amount of topping.

-Birthday cake for my 7-year old daughter: Two layers each of choc. fudge cake and cocoa dacquoise discs filled white choc. mousse and raspberry BC. The single layer of raspberry BC was definitely the highlight of this cake. In the future, I'll up the raspberry quotient with a gelee layer or raspberry mousse.


Baker of "impaired" cakes...

Share this post


Link to post
Share on other sites

pre-dinner: Portuguese cream tarts

post-dinner: brownies...this is the first time I've been allowed to bake in A WEEK! My mom requested that I take a week off from baking b/c she's sick of the smell of chocolate that permeates the house day in and day out. :rolleyes:


Edited by Ling (log)

Share this post


Link to post
Share on other sites
...she's sick the smell of chocolate that permeates the house...

Are those words even allowed to go next to each other in the English language? :huh:


PS: I am a guy.

Share this post


Link to post
Share on other sites

A Skinny Cow fudge pop. I looooove them, even though it's total sacrilege.

Also made fudge brownies for my colleague (it's his birthday tomorrow), and I'm having major trouble resisting them. They smell AWESOME. :wub:


"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Share this post


Link to post
Share on other sites

Cheese pie! I scaled down my cheesecake recipe by 3/5 and baked it in a pie plate lined with a pastry crust. So much easier and quicker than baking a large cheesecake in a springform for more than an hour only to have to refrigerate for 12 more hours before enjoying. This cheese pie was wonderful just slightly warm.

Share this post


Link to post
Share on other sites

Crepe filled with grilled pineapple, mango, and banana and topped with run anglaise. The fruit was good, but the crepe was a little rubbery...

Share this post


Link to post
Share on other sites

Carrot-Walnut muffin. I had a lot of carrots to use up. And they can be breakfast tomorrow, too.


"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By Jaymes
      Red Velvet Cake
      It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.
      2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting:
      1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake
      Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done
      Frosting
      Cream well, then frost well-cooled cake. 
      Keywords: Dessert, Cake
      ( RG466 )
    • By pastrygirl
      What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours?  Assume no eggs, just butter, sugar, and flour.... 
       
      It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
       
      (This is not my doing, I have a renter in my kitchen.)
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...