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What Did You Have For Dessert? - Page 6
Gear mentioned in this thread:post #152 of 4887/11/13 at 3:35pmThread Starterpost #153 of 4887/12/13 at 7:38ampost #154 of 4887/12/13 at 7:55pmpost #155 of 4887/12/13 at 10:08pmThread StarterColleen, that looks so nice and flaky, did you egg wash the top or cream? ... now what happened to me fork?
Had my very first cake-pop today at Caketini in the Scottsdale Fashion Square, I've got a photo here somewhere...post #156 of 4887/13/13 at 7:08ampost #157 of 4887/13/13 at 12:58pm
Thank you! Yes it went over well in my family so that is a good sign. : )
No I didn't egg wash the top or put any milk wash. I just used a pie shield and it came out nice and brown where it was supposed to.
Cake pops look like so much work for such a small bite! : ) Like a petit four on a stick.post #158 of 4887/13/13 at 2:10pmThread StarterQuote:
I never about it quite like that before Colleen, but you're right! ... and that's probably why I've never made either...
... that's why they charged $3 US for two bites!post #159 of 4887/13/13 at 7:22pmpost #160 of 4887/13/13 at 8:39pm
I don't eat sweets but I recently made cake balls. They were for my nephew's graduation he didn't want them on sticks. I've never seen a dessert go so quickly. I also made a batch for my parents. They keep them in the freezer and just take one or two out when they want them. They are worth the trouble.post #161 of 4887/14/13 at 3:00pmpost #162 of 4887/14/13 at 3:20pmMade shortcake (like my avatar picture). Had nectarine/blueberry mix instead of strawberries. I highly recommend this shortcake. It is a Williams Sonoma recipe.
Edited by IndyGal - 7/14/13 at 4:47pmpost #163 of 4887/15/13 at 4:20ampost #164 of 4887/15/13 at 8:39amThread StarterQuote:
This is what keeps me coming back over and over again to Chef Talk.
rkeville, do you freeze the ‘cake balls’ before or after you’ve dunked them in their outer shell coating?
(btw- Aloha, Welcome to CT! isn't this a great place? )post #165 of 4887/15/13 at 5:31pmChris, you had me at Cheese. I could not live without cheese. Hence my tagline. I am often disappointed in restaurants within the US as their cheese plate is lacking in portion size. It often is presented in the size of a pat of butter. I could do better at our grocery store deli counter asking for a sample of cheese there.post #166 of 4887/15/13 at 7:36pmpost #167 of 4887/16/13 at 4:06amQuote:Originally Posted by ColleenS
Chris, you had me at Cheese. I could not live without cheese. Hence my tagline. I am often disappointed in restaurants within the US as their cheese plate is lacking in portion size. It often is presented in the size of a pat of butter. I could do better at our grocery store deli counter asking for a sample of cheese there.
I didn't realize you liked cheese so much, Colleen. Many high-end restaurants over here have a trolley of several artisanal cheeses that are served when perfectly matured. Asking for a cheese dish instead of a sweet dessert is very common.post #168 of 4887/16/13 at 10:49am
For a very fancy charity dinner I am making an avocado purse with a chocolate pistachio truffle garnished with candied pistachios and a blueberry semifreddo with blue berry sauce. The contrast of colors is really pretty. The avocado purse is easy to do, I got the idea from a Hubert Keller video in which he does the same technique but stuffs it with a crab salad. Tonight it is pineapple shingles with a caramel sauce and a crystallized ginger brown butter cookie.post #169 of 4887/16/13 at 12:01pmpost #170 of 4887/17/13 at 8:16pmpost #171 of 4887/18/13 at 12:30pmpost #172 of 4887/31/13 at 9:16amThread Starter
I made my great-grandmother’s recipe for ginger bread, but rather than use AP, I wanted to use up a last little bit of cake flour that I had… WAY too dry.
So what’s gal to do? Make cake pops! Then I remembered a CT member saying that she forgoes the sticks and freezes the round darlin’ for later nibbles (one cake makes a lot)
They didn’t come out exactly as I would have liked, but that was just a first try. Now I know better, after watching a You Tube video-how-to …post #173 of 4887/31/13 at 9:59amI try to stay away from this thread as much as possible but I couldn't help myself. My heart skips a beat when I hear gingerbread. Nothing to add, we don't eat dessert here but last night we had a really nice ripe watermelon.post #174 of 4887/31/13 at 10:44amThread Starter
Miss KK, we really don’t eat dessert very often, but when we do…
I LOVE real ginger bread (all those lovely warm spices) and I liked the idea of making it into a cake form rather than in the original loaf pan. I’ll give it another go and maybe share some with you?post #175 of 4887/31/13 at 1:36pmpost #176 of 4888/19/13 at 8:47amThread Starter
I whipped up some brownie batter and stuck mini peanut butter cups into the 4 corners, sprinkled a row of dark chocolate chips and a row of crushed nuts down the middle. So ultimately, we wound up with 4 different “flavors”, the fourth being plain with icing on top.post #177 of 4888/19/13 at 10:00ampost #178 of 4888/19/13 at 11:02amThread StarterQuote:
photos please?post #179 of 4888/19/13 at 2:09pmpost #180 of 4888/19/13 at 2:18pmThread Starter
soesje, try this link to the image & video tutorial
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