the bottom one has salted caramel candy on top? Is that the baileys cupcakes? I love salty and sweet contrast!
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What Did You Have For Dessert? - Page 4post #91 of 4882/19/13 at 12:11pm
Gear mentioned in this thread:post #92 of 4883/10/13 at 7:02pmThread Starterpost #93 of 4883/10/13 at 9:52pmpost #94 of 4884/1/13 at 8:49pmpost #95 of 4884/1/13 at 9:27pmThread Starter
that looks like a pretty tasty bundt cake there pastrycakepost #96 of 4884/16/13 at 5:54pmpost #97 of 4884/18/13 at 9:34ampost #98 of 4884/18/13 at 10:03amQuote:Originally Posted by kaneohegirlinaz
Oh My GAWD!!!
What DIDN’T we eat over the past few days?!
Here’s a couple of snaps of the Kahlua Cake that I made to take along with us to our Dear Friends home, where we spent Christmas. It was very moist, not too sweet, not to 'jet-fuel-boozey' just some toasted-crushed slivered almonds on top.
Mister DF doesn't care for sweets too much, but he ate 2 pieces of cake on Christmas Eve and then a piece with a cuppa for breakfast Christmas morning!
This cake looks dee-lish! Can I Google the cake name to get the recipe, or is it something you concocted yourself? I would LOVE to make it sometime.post #99 of 4884/18/13 at 10:52amThread Starter
That is a very scrumptious cake.
Most folk make chocolate Kahlua cake, I make vanilla.
I’m sure that you could Google a recipe and try your own version.post #100 of 4884/18/13 at 11:00amThread Starter
Made a pan of Caramel Cuts or what we called back home Haole Brownies. I added a couple of things to the recipe: toasted pecans and Heath Bar pieces. I packaged these lovelies up and took them over to our local fire house.post #101 of 4884/23/13 at 8:09pmpost #102 of 4884/23/13 at 8:46pm
oooh I love Madeleines!
I made Chocolate mousse, but I only sampled a tiny bit because it's for work. *insert bummed out smiley here*post #103 of 4884/23/13 at 9:52pmpost #104 of 4884/24/13 at 1:48am
I had some chestnut flour leftover and I did Italian sweet chestnut bread, Mistocchina.
(We have several kind of chestnut breads, sweet and salty).
After dinner we dipped them in chestnut liqueur.
My recipe for Mistocchine is here: http://italianliqueurs.blogspot.com.es/2013/04/mistocchine-typical-emilia-romagna.html
In the picture, a typical Mistocchine's stand in the streets of Bologna (Italy).post #105 of 4884/24/13 at 8:18amQuote:
Just Lovely !!!!post #106 of 4884/24/13 at 8:21amQuote:
They look great ! I'll take a dozen to go.
ps. you put those near my Dad and I with a good cup of java and we would be smiling away......post #107 of 4885/9/13 at 6:17am
Ran into a chocolat store last night after we had dinner and spotted these:post #108 of 4885/9/13 at 1:08pmThread Starter
I’d love to meet the evil mind that dreamt this up…post #109 of 4885/10/13 at 3:20pmpost #110 of 4885/13/13 at 9:07pmpost #111 of 4885/13/13 at 10:49pmpost #112 of 4885/14/13 at 10:27amThread Starterpost #113 of 4885/14/13 at 5:40pmpost #114 of 4885/14/13 at 8:59pmQuote:
They are normally presented the same way they're baked - just like an American muffin. In fact the madeleine should have formed a ball on top, making it nearly impossible to balance them upside down - just like an American muffin.post #115 of 4885/14/13 at 9:21pmThread Starter
I think that Colleen's Madeleines are beautiful, is that then maybe the American way versus ?? French ??
In any case, I'm intrigued, why the beautiful fluting on the wrong side?
I myself have never attempted Madeleines, nor have I eaten them.
Funny though, in Hawaii the French influence is apparent with the Vietnamese...post #116 of 4885/14/13 at 9:51pmQuote:
They are indeed beautiful, I'm certainly not disputing that!! I'm not sure about "the American way", but madeleines being French, and being, myself, raised in France, I take what I've seen and experienced growing up in France as a reference. I'm sure if you went to France and they served muffins upside down explaining that "it's the French way" you'd probably ... at least chuckle?Quote:
Well if they raise as they should and form a ball at the top, you couldn't even have them upside down: they would tilt over.post #117 of 4885/14/13 at 10:29pmThread Starter
so FF, is it that you're saying that the flutes are strictly meant to keep the 'dome' of the Madeleines up right? that the flutes are not meant for beauty par se but for function?post #118 of 4885/14/13 at 11:12pmpost #119 of 4885/15/13 at 11:44amQuote:
I'm not too sure how to explain this better... I just know how a madeleine looks - the same way you know how a muffin looks, and I just know which part is the bottom and which part is the top, just like you know which part of a muffin is the bottom and which is the top. Not that much of a deal: madeleines are not considered fancy and are never "plated", they're just a little cake the French typically give to their kids for their afternoon snack. But let's say you asked a photograph to take a photograph of a madeleine, he would place the madeleine bottom down, top-side up, much like if you asked a photograph to take a photograph of a muffin. Well... or he would get a little fancier and would present one of the madeleines that way, and a second one slightly tilted on its side to show its bottom fluted part.... like on the picture you posted!! ;)
The fluted molds are meant to imitate the scallop shells that were originally used to bake the cakes.
Ok, can I have a slice of that Baileys Irish Cream cake already!!?? That looks mighty tasty.
Edited by French Fries - 5/15/13 at 12:11pmpost #120 of 4885/15/13 at 12:33pm
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