Sweets and Desserts

[invertedisdead]

Brownies.  Simple, but decadent. 

Still one of the best. I think I'll make some tomorrow now. 

[Bill/SFNM]

Deep Dish Pecan Bourbon Pie - dry run for Thursday. The brief included a layer of chocolate ganache over the caramel and running down the sides, but that is probably going too far. :

[Ovenray]

Deep Dish Pecan Bourbon Pie - dry run for Thursday. The brief included a layer of chocolate ganache over the caramel and running down the sides, but that is probably going too far. :

I'm sure that looks irresistible to any sweet tooth, to me it does anyway, but its the caloric motherload really 

[Bill/SFNM]

I'm sure that looks irresistible to any sweet tooth, to me it does anyway, but its the caloric motherload really 

That's the idea. It's for a family member who must gain back weight lost due to illness.

[parallei]

That's the idea. It's for a family member who must gain back weight lost due to illness.

Looks good Bill.  I've decided to go for a Fig and Walnut Tart instead of the usual Pecan Pie.  The shock of the new......

Been there with trying to get weight back on a loved one.  Best of luck.

Paul

[Bill/SFNM]

Thanks, Paul. I hope you post photos of your new pie - sounds great!

[waynesize]

Test run for the holidays.  Ginger snaps.  My ground ginger is getting a bit old. But, the cookies baked up well.  Made the kitchen smell wonderful.

[Jackie Tran]

Red chile caramel popcorn and cinnamon caramel corn. 

[TXCraig1]

Red chile caramel popcorn and cinnamon caramel corn.

How do you get it to come out that uniformly coated?

[mitchjg]

I made one of these a couple of weeks ago and decided to make another to bring to a family dinner.

"Torta de Santiago" - St. James Cake - AKA Almond Tart.  Powdered sugar and some creme fraiche on the side when served.

[parallei]

I made on of these a couple of weeks ago and decided to make another to bring to a family dinner.

"Torta de Santiago" - St. James Cake - AKA Almond Tart.  Powdered sugar and some creme fraiche on the side when served.

Goodness!

[TXCraig1]

Goodness!

 

[Jackie Tran]

How do you get it to come out that uniformly coated?

During the 30m bake, I pull it out of the oven every 10min and give the batch a good tossin'.

[foreplease]

Wow, some really fantastic looking sweets above!

This is "sweet rice & ricotta tart," something I have been wanting to try for a couple years. Today was a test run or Sunday after Thanksgiving for company we are expecting. I was mainly interested in taste, texture, and how close the recipe got me to the pictures in the video. Big success. i will make it a little neater Sunday and garnish with powdered sugar and orange zest. I had no orange blossom water so used a few drops of orange extract. No oranges here today so only the lemon zest went in. I made the pastry too, I may sweeten it slightly next time. Originally, I thought a bit of almond extract would enhance this but it is very nicely balanced as-is.

Video I used. My photos below.

[foreplease]

Do any of you have a gut feeling about whether or not cooking the rice for the dessert above in whole milk instead of water would be an improvement? If there is any chance of scorching, then I'm not interested. One of the breads I make calls for scalded milk and it tastes fine but it is only at temperature a few seconds. I do not have a rice cooker fwiw. I've only made rice pudding once, a long time ago, and it seems like that was cooked with milk. If it is any help, the sugar in this recipe is beaten into the egg yolks, not cooked with the rice.

Information posted before noon Saturday will be in time to help. Thank you and Happy Thanksgiving.

[Jackitup]

Do any of you have a gut feeling about whether or not cooking the rice for the dessert above in whole milk instead of water would be an improvement? If there is any chance of scorching, then I'm not interested. One of the breads I make calls for scalded milk and it tastes fine but it is only at temperature a few seconds. I do not have a rice cooker fwiw. I've only made rice pudding once, a long time ago, and it seems like that was cooked with milk. If it is any help, the sugar in this recipe is beaten into the egg yolks, not cooked with the rice.

Information posted before noon Saturday will be in time to help. Thank you and Happy Thanksgiving.

My gut says, go for the whole milk or even half and half or cream. Cream would have the least chance of breaking, and it is dessert after all. Try a small batch or rice for a test run, it's cheap enough! Use a stainless thick, heavy bottomed skillet if you have one to help prevent scorching and a heat diffuser shield. Are you using any bourbon or brandy in it. Long time ago someone brought some bread or rice pudding to work that had a sweet, white, brandy or bourbon sauce that I could have rolled in like a dog! It really finished the dish, just awesome!!!!

jon

[Jackitup]

Ps.....if you go for the whole milk, don't let it boil, just a simmer at most to prevent the curdling/breaking

[foreplease]

Thanks, Jon. I think I will use the whole milk. I will be needing some anyway to make ricotta. Good point about not letting it boil.

[invertedisdead]

No knead sticky buns.

[the1mu]

No knead sticky buns.

Oh, but boy do I ever knead some of those!!!