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Dessert, the Sweet Spot


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#61 StephanieL

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Posted 12 April 2007 - 02:09 PM

Once I get a new oven that can hold its temperature, I want to make one of the brownie recipes from yesterday's Times.

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#62 suzilightning

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Posted 12 April 2007 - 10:38 PM

That sounds like a great idea to me. I adore parsnips. If you don't tell people what's in it, do they have trouble figuring it out? Do you frost it? If so, what kind of frosting do you use?



actually i havent made this before. i decided not to frost the banana nut cake since it was moist enough - and not too sweet - so i will probably make the cream cheese frosting for the parsnip cake.
Apple pie without the cheese is like a kiss without the squeeze.

#63 Lippy

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Posted 12 April 2007 - 11:09 PM

Be sure to tell us how it came out.

#64 Cathy

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Posted 12 April 2007 - 11:11 PM

Yes, please! I love parsnips too.
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.

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#65 flyfish

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Posted 13 April 2007 - 12:37 AM

the husband is going up to his family for one bil's birthday this weekend(i can't go since, as a librarian, i tend
to work weekends). so far i have made a banana walnut cake i'll frost with some cream cheese frosting,
a set of portugese sweet bread for my mother-in-law and probably on friday try out a recipe i just found for a
grated parsnip cake - kinda like a carrot cake - and i do so love to sneak veg into anything i serve
my inlaws :lol:

Something evil in me wants to make this for my husband, who hates parsnips with a white-hot zeal.
“I used to be eye candy but now I’m more like eye pickle"
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#66 SethG

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Posted 15 April 2007 - 08:56 PM

Still working on trying out stuff from Paris Sweets, I made a rustic baked apple tart last night. Aside from a mistake right at the top of the recipe (she calls for six apples, but then tells you to cut 4 into slices and grate 3 others), it worked out very well. You lightly brown the grated apple in butter, then do the same with the apple slices, after which you throw the pan with the slices into the oven to bake until almost soft.

Then you take the crust-- which can be either puff pastry or sweet tart dough-- and top it with almond cream, then the apple slices, then the grated apple. After baking the almond cream puffs around the slices and the tops of the apple slices get golden brown.

Very nice. But I think next time I'd make a flaky sweet tart crust, which I think I prefer to both the crusts specified. Dorie's sweet tart dough uses room temperature butter, along with ground almond and some egg, to produce a cookie-like crust. It's really good but I think a simple flaky crust might go better with the apples (at least to my American apple pie taste) without requiring the kind of effort that puff pastry entails.
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#67 KRamsey

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Posted 15 April 2007 - 11:37 PM

I'm making my grandmother's cheesecake, which is my all-time favorite cheesecake, of course. It has a sweeter cream cheese layer and a not-so-sweet sour cream layer, which I rarely (or never) see anymore in bakery or restaurant cheesecakes. The combo of the two layers and the graham cracker crust is wonderful.

#68 lovelynugget

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Posted 09 May 2007 - 12:23 AM

To use up the last of the Meyer Lemons in the fridge, made a Lemon Mousse Cake. Took a couple days to make: the first to make about 3 1/2 cups of lemon curd, the second to bake the ginger shortbread crust and whip up the mousse. One more to set in the fridge overnight. Garnish with Meyer Lemon slices. It came out pretty good.

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#69 Lippy

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Posted 09 May 2007 - 03:22 AM

grated parsnip cake


How was it? Worth sharing the recipe? Inquiring minds want to know.

#70 SethG

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Posted 20 May 2007 - 01:27 PM

I made a chocolate tart last night, using some of the leftover crust dough from the apple tart about which I posted above. That sweet tart crust from Paris Sweets is actually Pierre Herme's basic sweet tart dough-- it's more like a cookie dough than most tart crusts, and it's good for all sorts of tarts. For the filling I used Pierre Herme's Nayla's Tart filling (from his chocolate book), which is just a really rich ganache: one pound chocolate, 2 cups heavy cream, and one stick of butter.

I think this combination of crust and ganache makes the perfect basic chocolate tart-- I much prefer it to to Pierre's version with a cocoa-based crust. The buttery-almondy crust provides a better contrast with the filling.
Why yes, I do have a rock climbing blog! Climb and Punishment

#71 bloviatrix

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Posted 22 May 2007 - 03:43 AM

I've got a cheesecake in the oven. The apartment smells wonderful. And the bowl scraps were really good.
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#72 SethG

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Posted 22 May 2007 - 04:54 PM

Daisy's cheesecake? Or another?

Ever since I tried Daisy's, it's the one I make.
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#73 bloviatrix

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Posted 22 May 2007 - 05:00 PM

I make Mother Wonderful's cheesecake. I've been using the recipe for over 15 years, hasn't failed me yet.
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#74 flyfish

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Posted 22 May 2007 - 05:04 PM

This weekend I baked muffins and brownies for our upcoming camping trip. Un-iced brownies freeze well and I bake them in mini muffin tins so I don't have to worry about cutting them up while camping.
“I used to be eye candy but now I’m more like eye pickle"
Neil Innes

“Your father is going deaf. I can’t hear a word he says!”
My mom

“I hope to set an example, you know, for children and stuff."
Captain Hammer

#75 GG Mora

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Posted 22 May 2007 - 05:44 PM

I'm making Prune & Armagnac Tea Cakes today – 2 dozen of them – in preparation for the opening of the farmer's market this weekend. Tomorrow, I'm going to make many dozens of coconut cookies (also for the market). And on Thursday, I have to make two pans of baklava for a friend's wedding. Then I think I'll lay off the baking for a while. :P