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butters said:
aha! so very pretty!
Click to expand...

Thanks! :)

The roses settled evenly throughout the bottle/liquid overnight as it sat but it's still very loose. Just to compare, I finished off the other half packet of pectin today making a few jars of lemon jelly and it's already setting up. I just pulled it out of the boiling water about 15 minutes ago.

I am hoping for syrup. :D Should be good on french toast or pancakes. Or maybe make some crepes with them - mix it with ricotta and/or cream cheese. Regardless it won't go to waste.
 
Rose Jam, take 2

This time I had the Pomona's pectin and the accompanying calcium water. Totally new way for me to make jam. I've never done this before - using a low sugar powdered pectin with calcium water. That was a trip. But it turned out freakin' awesome. It's not too sweet, less sweet than traditional jams and the color is phenomenal. I made popovers this morning to pair it with.

I had been collecting roses for almost two weeks and had enough for a double batch. I stored them in the fridge in containers so they could get some air, making sure to give them a shake so they wouldn't stick together. I honestly don't know if it helped, but when I went to use them they were perfect still. I just put them in a bowl and let them come to room temperature, occasionally tossing them to circulate.

In the pan:

https://i.imgur.com/dsmJezG.jpg

With water added:

https://i.imgur.com/GgSx0VZ.jpg

Sugar added:

https://i.imgur.com/tZZKbiT.jpg

With the lemon juice and pectin added and brought to the boil:

https://i.imgur.com/6Qf2PKy.jpg

In the jars and ready for the processing:

https://i.imgur.com/fnAurBR.jpg

Popovers! (I do love these things.)

https://i.imgur.com/cg3Rj3C.jpg

A little bit put into a serving cup:

https://i.imgur.com/u3ptq6Y.jpg

On a bit of popover:

https://i.imgur.com/pR8FhVB.jpg

The flavor is incredible. Almost fruity but the fragrance of the roses comes through in the taste. I will be making more of this. :D
 
Holy cow. It's been ten months since I've been on this thread. Busy life.

I've still been baking here and there - just not as much time as I used to have. But I had some egg whites that I had collected that needed using. I didn't have all I needed for the recipe, so the cake is about half size or so. But that's okay. :cool:

Cake batter mixed and in the pan:

https://i.imgur.com/ptEcTbY.jpg

Just finished baking:

https://i.imgur.com/FBlR8WE.jpg

Set to hang:

https://i.imgur.com/MIUiyXe.jpg

Cooled and ready to de-pan:

https://i.imgur.com/YOB1O8U.jpg

Out of the pan:

https://i.imgur.com/mRQOkx8.jpg


It came out perfectly. Tasty too. Instead of almond extract, I used lemon. A bit of light citrus but not overwhelming.
 
Plenty of basic baking supplies were on sale, today. The Great British Baking Show is very persuasive.
 
gotsnowgotslush said:
Plenty of basic baking supplies were on sale, today. The Great British Baking Show is very persuasive.
Click to expand...

I just got rid of a bunch of stuff recently. Clearing out. Goodwill got a good pile of stuff from me. :cool:

But I won't part with Grandma's angel food cake pan.
 
Donuts

I got a bee in my bonnet to make donuts. Raised donuts. Betty Crocker uses the refrigerator dough in their donut recipe, so that's what I did. A quarter batch of that recipe. A bit under a two cup of flour recipe. And half an egg. :D

The start:

https://i.imgur.com/IUt7wdu.jpg

On its way:

https://i.imgur.com/juQJvEm.jpg

Pretty dough ready for an overnight stay in the fridge:

https://i.imgur.com/zgHWNpD.jpg

This morning, rolled out, cut out and set to rise:

https://i.imgur.com/vxJU3Ne.jpg

Out of the oil and set to cool:

https://i.imgur.com/kJMuvRq.jpg

Decorated.

https://i.imgur.com/jcONaoT.jpg


Lemon jelly filled covered in powdered sugar, cinnamon and sugar stars, glaze and chocolate ganache drizzled, custard filled with ganache, ganache glazed and a powdered sugar covered.

Very good but I think I'd like to try a slightly sweeter dough. But they were definitely lower sugar than Krispy Kreme.
 
Strawberry Cake

The cake:

https://i.imgur.com/fFecnnp.jpg


Boston Cream Pie cake. I figured it was good for splitting and filling.




Split, bottom half spread with rose jam:

https://i.imgur.com/xtGrAcu.jpg


The rose jam has a bit of a berry cast to its flavor.




The strawberry buttercream frosting:

https://i.imgur.com/xcfXFgI.jpg


Made with a cup of butter, half cup of strawberry jam, powdered sugar, vanilla and half & half. And a bit of red gel food coloring. I probably could have made it a bit more pink, but the pale pink is very pretty.




A layer of frosting over the rose petal jam and then capped with the top half of the cake:

https://i.imgur.com/C4YO0RJ.jpg




Candied strawberries:

https://i.imgur.com/Z501R1E.jpg


I originally wanted to do candied sliced strawberries but that takes too long. So instead I candied the whole berries. I'd never done that before. They are very good. Crazy good.




The finished cake:

https://i.imgur.com/9tM0NrC.jpg



My piece, with a candied berry:

https://i.imgur.com/Hi7xxN9.jpg



The cut interior:

https://i.imgur.com/1jWLtzN.jpg




I think this is one of the best cakes I have ever made. And, well, that's saying something.
 
Macarons

Weird little things. Tasty. Not a fan of the pink food coloring. Would prefer their natural color I think. A bit persnickety. Yes you must sift and then grind the almond flour in the food processor. They took just a hair longer to bake and it was better to let them sit a good bit before trying to take them off the parchment.

I think I'd try making them again.

Setting up waiting to be baked:

https://i.imgur.com/CnpDh1w.jpg

Just out of the oven:

https://i.imgur.com/9J7i6Pz.jpg

A few of the cookies:

https://i.imgur.com/ATIfi7k.jpg
 
I am very interested in your macaroons. Mine never seem to come out like I want them to be. Any tips?

I made Madeleines on Sunday.
2 dozen of them.
No pictures, unfortunately.
They are gone!
 
juttjaw said:
I am very interested in your macaroons. Mine never seem to come out like I want them to be. Any tips?

I made Madeleines on Sunday.
2 dozen of them.
No pictures, unfortunately.
They are gone!
Click to expand...

The macarons are a bitchy little thing. I did a lot of reading before making them and the one thing that seemed very important was how finely ground the almonds were - the finer, the better. I had that red barn whatever brand and first put them through a sieve to get the finer bits separated. Then I took the rougher bits and put them in a food processor. Had to be careful though because I didn't want almond butter. So slow intermittent pulses. Honestly I feel I should have got it a bit finer but I was losing my patience. They tasted okay but it's a lot of fuss honestly. For all the trouble I think I'd rather do pinwheel fridge cookies.
 
adrina said:
The macarons are a bitchy little thing. I did a lot of reading before making them and the one thing that seemed very important was how finely ground the almonds were - the finer, the better. I had that red barn whatever brand and first put them through a sieve to get the finer bits separated. Then I took the rougher bits and put them in a food processor. Had to be careful though because I didn't want almond butter. So slow intermittent pulses. Honestly I feel I should have got it a bit finer but I was losing my patience. They tasted okay but it's a lot of fuss honestly. For all the trouble I think I'd rather do pinwheel fridge cookies.
Click to expand...

That's a very good tip! May oldest daughter is nuts for them! I have no idea why. Like you said, they are okay.
 
juttjaw said:
That's a very good tip! May oldest daughter is nuts for them! I have no idea why. Like you said, they are okay.
Click to expand...

I've tried making them and buying them. Honestly? I'd rather have oatmeal chocolate chip cookies. There are other better decadences. :D
 
Dalgona Coffee

It's a thing. On the net.

See here:

https://www.youtube.com/watch?v=hixQ_-VtElM

I only had instant espresso however and I think that made mine a bit stronger and darker. The milk definitely is needed to mellow it out.

The recipe is 2 tablespoons each instant coffee, sugar and water. And beat the snot out of it until you get to soft peaks. Then float over milk.

Yeah, give a house bound person massive caffeine. :eek::D

https://i.imgur.com/7fdZJ3l.jpg

https://i.imgur.com/yNs64RR.jpg

https://i.imgur.com/sRDKcPA.jpg

https://i.imgur.com/6S5aME2.jpg

https://i.imgur.com/lytDmSe.jpg

https://i.imgur.com/rqzXTcg.jpg

:cool:
 
adrina said:
(No, not that kind of food porn - pervs. ;) :D )

I like to cook. Well specifically bake. There's something about the precision of baking transformed into the artistry of the finished product that speaks to me.

Being it looks like you guys may be stuck with me a while, I'm going to torture you with my baking/cooking exploits. I do this a couple times a month, just depending.

This week's project was strawberry cream Danish. I made the dough last week and popped it in the freezer. This week it came out to play and was joined by vanilla pastry cream and strawberry filling topped with a simple glaze.

Damn tasty. I was a bit greedy. I had two pieces. :eek:

:devil:

attachment.php


attachment.php


attachment.php
Click to expand...

That DOES look delicious, adrina. Would likely pair well with some Earl Grey tea...
 
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