Your Daily Sweets (2005-2012)

[Franci]

Since we are talking about Umbria on the Italian forum I made Rocciata di Assisi

A strudel shaped in a coil with a rich dry fruit filling

[Patrick S]

Hungarian Chestnut Torte

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Looks delicious, gfron1!

[miladyinsanity]

I've eaten a tray of very very butter palmiers and now I feel sick.

[ludja]

Hungarian Chestnut Torte

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Looks delicious, gfron1!

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Here's the thread on Hungarian Chestnut Cream Tortes: click

[Shaya]

Gorgeous, gfron1.

[ComeUndone]

Getting ready for Halloween, I made a Grand Marnier Flourless Chocolate Cake glazed with Grand Marnier Ganache. I admit that I went a little overboard on the horror factor:

Recipe and Picture available here.

[GTO]

That's so cool, comeundone. I particularly like the flaked almond fingernails, very effective.

[Domestic Goddess]

Comeundone - that is one cool cake. My youngest (who is 5) said that that was the coolest cake he's ever seen. Now he wants one for his birthday on Sunday. (smacks head).

[gfron1]

Thanks all. Comeundone...how cool, and I'm sure its as good as it looks! I love streudel in the fall

[ComeUndone]

Thanks! It was as much fun to make as it was to eat. I'm surprise that a 5-year old found it cool instead of scary! Brave kid!

[Parmhero]

Pumpkins, Pumpkins Everywhere

It’s pumpkin harvest time here in The Northeast U.S., and pumpkins are omnipresent—at food stores, farm stands, and as house decorations. So it was only natural to want to pick up some sugar pumpkins and bake a pumpkin pie. Canned pumpkin is OK, but I think there is a difference in using a fresh pumpkin.

Below is one of our little pie darlings

To prepare the pumpkin, I cut the pumpkin in half, scooped out the seeds and goop, pulled off the top stump, and baked the pumpkin for an hour, cut side down, at 350 degrees. Above are the pumpkin halves after baking. The pulp gets nice and soft. After it cooled a bit, I scooped out the pulp and pureed it in a food processor.

Above is the pie ready to go in the oven.

The baked pie

A slice with a dollop of whipped cream

Parmhero’s Pumpkin Pie

2 cups pumpkin puree, 4 eggs, ½ cup heavy cream, ½ cup half and half, 1/3 cup honey, 1/3 cup brown sugar, 1 tsp grated fresh ginger, 1 tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp allspice, 1 tsp vanilla.

Pie crust is 1 cup of unbleached flour, 7 TB of unsalted butter, cold water, and a little salt.

Parting Shot: Swan Lake

[yunnermeier]

wow, Parmhero! Great pictures ! Nice pie! I've never eaten an orange pumpkin (only kabocha) before

[GTO]

I love how you can see the little vanilla seeds in there, parmhero. I can just imagine the spoon gliding through all that gorgeous mix.

[juliachildish]

I, too, am in the Northeast U.S. and very tempted to make a pumpkin pie with actual pumpkins...did you only need one for that pie? About how many pounds was it? I'm curious as to what size/how many I'd need to come up with 2 cups of puree...

[Ling]

Awesome pie, Parmhero! I love pumpkin pie...yours looks luscious.

And that's the coolest Hallowe'en cake I've ever seen, Candy!

[Parmhero]

Thanks for the kind words, yunnermeier, GTO, and Ling.

juliachildish: You only need one smallish pumpkin for 2 cups of puree. It will weigh 5-6 pounds. I paid 39 cents per pound for the two pumpkins I bought at one of the farm stands pictured above. Each pumpkin cost about $2.50.

Edited November 2, 2006 by Parmhero (log)

[ludja]

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And that's the coolest Hallowe'en cake I've ever seen, Candy!

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I agree; it is just perfect. I love the crumbled chocolate wafers for the dirt. It's probably the first 'novelty' type cake that I've been tempted to make. And--it sounds like a delcious cake to boot!

edited to add: Love the photoessay on pumpkin field to pie, parmhero!

Consider adding the post to one of the threads below. I'm sure people would enjoy them in the future as a resource when they are searching threads for info on pumpkin pie!

How to process fresh pumpkin

http://forums.egullet.org/index.php?showto...5592&hl=pumpkin

Pumpkin Pie: Beyond the can

http://forums.egullet.org/index.php?showto...6071&hl=pumpkin

Edited November 2, 2006 by ludja (log)

[Swisskaese]

I made Gesztenyetorta (Hungarian Chestnut Cream Cake)

For more information, check out the Gesztenyetorta thread.

[GTO]

Very cool, Swisskaese. Those kinds of desserts, layered tortes etc always give the impression of being powerhouses - The sweet equivilent of a slab of beef.

Mightly impressive, like a "Filet Cake".

[Echilon]

chocolate chocolate chip cookies

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Wow. They look so good I'm going to make a batch today

[Echilon]

gingerbread biscotti

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The gingerbread looks great. I'm going to try some when I'm done with the chocolate chip cookies.

[Patrick S]

Here's something I've been wanting to try for a while -- Sherry Yard's pumpkin creme brulee and gingerbread financier jack-o-lanterns. You hollow out tiny (3-4") pumpkins, put a gingerbread financier disc inside, glaze it with apple caramel glaze, fill with pumpkin creme brulee, and top with burnt sugar.

Flickr images:

#1

#2

[gfron1]

Looks incredible Patrick. How was it?

[Chihiran]

Patrick, that's gorgeous! Do you use the pumpkin you hollowed out for the creme brulee?

[GTO]

Patrick, there's something about those little pumpkins, they're one of the best looking little desserts I've seen in a LONG time - Wow.