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)


Recommended Posts

This is what I had for dessert yesterday:

From Dahlia Bakery (in Seattle):

-a chocolate eclair, pastry cream flecked with vanilla

-a slice of their famous coconut cream pie (what an amazing crust! Buttery and sooo flaky!)

-their cheesecake (didn't enjoy this so much...I think they use some cinnamon and a lot of nutmeg)

-the most perfect lemon tart with Italian meringue :wub: !!!!!

-a croissant (much better than anything we can get in Vancouver, unfortunately)

-a fruit tart with pastry cream, sponge cake and strawberry jam in a tart crust

From Rose's...

-an 8 piece selection of chocolates (my favourite was the Mexican one with cinnamon, and the beet flavoured one...my least favourite was TAMARIND), a milk chocolate, and chocolate-covered candied ginger

From Macrina Bakery:

-a very big apricot, espresso, and chocolate cookie

From the Cheesecake Factory (b/c my friend wanted to go)

-an extremely sweet slice of Toberlone cheesecake with a rosette of chocolate frosting *shudder* This was disgusting.....

I had an amazing food-filled day in Seattle! (Lunch at Salumi, and drinks and food at Zig Zag's rounded out our 1 day eating extravaganza :laugh: )

For a more long-winded account of the desserts I had, click here:

Mmm...pastries

Edited by Ling (log)
Link to post
Share on other sites

So this wasn't necessarily baked, but it was dessert all the same.

jello.jpg

It's called broken glass jello. I got it off of this site. It wasn't bad. It tasted how I would have expected it to, but the only thing I would change is the amount of gelatin mixed with the evaporated milk. She calls for 4 packets of gelatin, I think I might use 2.5 packets.

Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

Link to post
Share on other sites

Well, this summer I bought many buckets of sour pie cherries to make fresh almond-cherry crumble for the restaurant. The cherries are frozen with a little sugar to prevent discolouration, and when thawed, exude a lot of juice. So yesterday we made fresh cherry juice floats, with a big scoop of vanilla ice cream, over which was poured half each cherry juice and soda water. Yum!

I realize that it is not baked, but still...

Edited by Shelley G. (log)
Link to post
Share on other sites

Yesterday I made a chocolate-almond biscuit w/chocolate glaze. So that's basically two chocolate cakes in a row; next, I guess I'll have to do something nonchocolate, if I can stand it.

"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

Link to post
Share on other sites

Leftover brownie (ok, brownies) from the freezer. :blush: I'm taking the rest into work tomorrow - too dangerous to have that stuff haning around! :hmmm:

"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

Link to post
Share on other sites
This is what I had for dessert yesterday:

From Dahlia Bakery (in Seattle):

-a chocolate eclair, pastry cream flecked with vanilla

-a slice of their famous coconut cream pie (what an amazing crust! Buttery and sooo flaky!)

-their cheesecake (didn't enjoy this so much...I think they use some cinnamon and a lot of nutmeg)

-the most perfect lemon tart with Italian meringue  :wub: !!!!!

-a croissant (much better than anything we can get in Vancouver, unfortunately)

-a fruit tart with pastry cream, sponge cake and strawberry jam in a tart crust

From Rose's...

-an 8 piece selection of chocolates (my favourite was the Mexican one with cinnamon, and the beet flavoured one...my least favourite was TAMARIND), a milk chocolate, and chocolate-covered candied ginger

From Macrina Bakery:

-a very big apricot, espresso, and chocolate cookie

From the Cheesecake Factory (b/c my friend wanted to go)

-an extremely sweet slice of Toberlone cheesecake with a rosette of chocolate frosting *shudder* This was disgusting.....

I had an amazing food-filled day in Seattle! (Lunch at Salumi, and drinks and food at Zig Zag's rounded out our 1 day eating extravaganza  :laugh: )

For a more long-winded account of the desserts I had, click here:

Mmm...pastries

Ling, I think you may be the only person I've ever met who can match my best friend in sweets consumption. I am duly impressed, as is she! She said to tell you that she recognizes a true master when she sees one. :wink:

"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

Link to post
Share on other sites

*sigh* I've long finished my Fine Cooking lemon curd (every delicious bite of it! I must make more tonight) so I practiced doing quenelles out of the frozen Pierre Herme lemon cream, and then I ate those ugly quenelles. :laugh: I also had a bar of dark chocolate with almonds, and a slice of the coffee cake I made (extra crumb topping, always! :wub: )

Link to post
Share on other sites

Last night's dessert for us was a "chip-eroon". That's a chocolate chip cookie sandwich with Nutella filling. Not quite as fancy as the macaroon but the kids (and I) thoroughly enjoyed them.

Link to post
Share on other sites

^Oohhh...sounds good! Would you mind posting the recipe?

Ate the last of the PH lemon cream with some shortbread I baked. I did my usual shortbread recipe, but rolled the dough out extra thin and sandwiched the lemon cream inside. The cookies were so soft and I overstuffed them (greedy greedy pig!) They were DELICIOUS! I saved 3 of them and stuck them in the freezer. Tomorrow's breakfast will be frozen lemon shortbread treats. :wub: Oh and I also had some chocolate that this guy gave me. :smile:

Edited by Ling (log)
Link to post
Share on other sites

Well, I went white trash today. My SO asked for a "gooey cookie" and I went :huh:

So I'm figuring he wants some kind of bar thingy, but not a brownie and not a blondie (we had the former recently and he dislikes the latter). I remembered that in the back of my cupboard was a bag of Heath "Bits 'O Brickle" toffee bits ... so I turned my back on all my tasteful baking books and logged on to Hersheys website and looked for some way to use them. I found just the thing among the Top Ten Brownies & Bars: Rich Chocolate Chip Toffee Bars *

Très gooey! It's my favorite new guilty pleasure.

* I followed the recipe to the letter, except I added 1/4 tsp salt. Oh, and for the nuts I used some very tasty and expensive black walnuts, which added a nice bitter counterpoint. But for full-on white trash mode you could substitute peanuts.

Link to post
Share on other sites
^Oohhh...sounds good! Would you mind posting the recipe?

No sweat -- let's see if I can do it from memory:

1) 8 oz bittersweet choc + 2 Tbs unsalted butter, melt & stir over bain marie until smooth, set aside to cool (leave bain marie set up)

2) 1/4 cup A/P flour, 1/4 tsp baking powder, 1/8 tsp salt -- sift and/or whisk togther in separate bowl

3) 2 eggs, 1/2 cup sugar, 1 tsp vanilla extract in bowl over bain marie -- mix together until warmed

4) mix warm egg mixture with warm (NOT hot) chocolate mixture

5) add flour mixture and mix until smooth (mixture will be very gooey)

6) fold in 2 cups lightly chopped pecans or walnuts and 6 oz chocolate chunks or chips

7) scoop by tablespoonfulls (I use my little ice cream scooper) and bake on parchment-lined sheets for 12-14 min on 350* until exterior is dry and set, but insides are still gooey

Notes: Alice, in her wonderful way, gives adjustments if you want to use higher % chocolates. The adjustments are, generally speaking, if you increase the % chocolate, reduce the amount of chocolate, increase the butter, and increase the sugar. Example -- if using 70% chocolate, only use 5.5 oz of choc, increase butter to 3 Tbs, and increase sugar to 3/4 cup. Well, I grabbed the Lindt 70% without thinking last night, and melted all 8 oz before I realized what I was doing. The tip-off was that the melted chocolate was drier than I expected. So I added 2 Tbs of butter to compensate, and increased the sugar, but only to 2/3 cup. The cookies are sinfully good and the flavor of the chocolate really shines. Conclusion -- as long as you increase the butter enough to offset the added cocoa solids and adjust the sugar to your own taste, this recipe is pretty forgiving.

Link to post
Share on other sites

Chocolate cake, what else? This one is frosted with a bittersweet espresso ganache. Actually the cake got eaten at work today, but I had the scraps and leftover ganache last night.

gallery_23736_355_10936.jpg

"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 post
Share on other sites
Chocolate cake, what else? This one is frosted with a bittersweet espresso ganache. Actually the cake got eaten at work today, but I had the scraps and leftover ganache last night.

gallery_23736_355_10936.jpg

Wow...I'm drooling here!

Edited by Megan Blocker (log)

"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

Link to post
Share on other sites
^Oohhh...sounds good! Would you mind posting the recipe?

No sweat -- let's see if I can do it from memory:

1) 8 oz bittersweet choc + 2 Tbs unsalted butter, melt & stir over bain marie until smooth, set aside to cool (leave bain marie set up)

2) 1/4 cup A/P flour, 1/4 tsp baking powder, 1/8 tsp salt -- sift and/or whisk togther in separate bowl

3) 2 eggs, 1/2 cup sugar, 1 tsp vanilla extract in bowl over bain marie -- mix together until warmed

4) mix warm egg mixture with warm (NOT hot) chocolate mixture

5) add flour mixture and mix until smooth (mixture will be very gooey)

6) fold in 2 cups lightly chopped pecans or walnuts and 6 oz chocolate chunks or chips

7) scoop by tablespoonfulls (I use my little ice cream scooper) and bake on parchment-lined sheets for 12-14 min on 350* until exterior is dry and set, but insides are still gooey

I can just tell from reading the recipe that I'm going to LOVE these cookies. I have some bittersweet in the cupboard. I'm going to make these cookies this afternoon and have a few. Dessert tonight (well, 2nd dessert) will be at this new restaurant in Vancouver called Nu. I'm going to have the lemon tart, or walk across to the restaurant next door (owned by the same person) and get this:

Valrhona Guanaja Chocolate Paté

caramel glaze, white chocolate fleur de sel gelato, apple berry cider

Or maybe I'll have all 3 desserts tonight...hahaha! :wub:

Link to post
Share on other sites

I can just tell from reading the recipe that I'm going to LOVE these cookies. I have some bittersweet in the cupboard. I'm going to make these cookies this afternoon and have a few. Dessert tonight (well, 2nd dessert) will be at this new restaurant in Vancouver called Nu. I'm going to have the lemon tart, or walk across to the restaurant next door (owned by the same person) and get this:

Valrhona Guanaja Chocolate Paté

caramel glaze, white chocolate fleur de sel gelato, apple berry cider

Or maybe I'll have all 3 desserts tonight...hahaha!  :wub:

Let me know how you like the cookies, Ling. And, my goodness -- you do set a high standard of dessert consumption for the rest of us. You're an inspiration! :wink:

Link to post
Share on other sites

I made some homemade caramel for another dessert, so I spooned some caramel over some chocolate cake I have in the freezer. Mmm...that was a tasty lunch. (Well, I had a Nutella and peanut butter sandwich too, just so I could fit in some more chocolate in there.)

Ruth--those cookies are sooo good! :wub: Yes, very nice and rich, but I could not stop at just one cookie, like you did! :biggrin:

ETA: I only had about 1 cup of walnuts, and I scaled the sugar down to 1/3 cup. I think I could scale it down some more next time. But they are good!

Edited by Ling (log)
Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • 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!

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Kasia
      BICOLOUR DESERT WITH SEMOLINA
       
      Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don't fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.

      Ingredients (for 4 people)
      vanilla layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      1 teaspoon of vanilla essence
      cocoa layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      2 tablespoons of cocoa
      fruit mousse
      200g of blueberries
      1 tablespoon of brown sugar
      pinch of cinnamon
      1 tablespoon of lemon juice

      First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...