I figured I'd post a few things that I've done at home and in class to go along with my introduction in the intro forum. :)
Pear Frangipan Tart
German Chocolate Cake
Pumpkin Tartlette with a "Snow Dove" and Whipped Cream Quanelle
Chocolate Creme de Menth with Chocolate Shell Top
I'm coming to your house!
Invite me, lol!
Beautiful baking. Welcome to TFL!
Syd
are so very tempting. I too like to bake deserts as much, if not more, than bread. Your deserts are lovely. Welcome to TFL.
I will take a dozen of everything. Thank you. :)
This looks absolutely wonderful !! I keep going back to look at it. Please could you share the recipe ?
Thank you -Merlie.
Sure! I found the recipe on The Kitchenarian.
http://www.thekitchenarian.com/from-the-recipe-box-chocolate-mint-brownies.html
Very Nice!
Can you describe your chocolate creme de menthe? It looks like it's a chocolate brownie with a layer of mousse, topped with chocolate ganache. (Cut extremely square...ugh..I can't cut straight.)
I'd gotten the recipe from The Kitchenarian...
http://www.thekitchenarian.com/from-the-recipe-box-chocolate-mint-brownies.html
AH! Buttercream...
Thanks!
Yep! I'll be honest, I didn't appreciate the gritty texture of the granulated sugar -- if I did it again, I think I'd probably use powdered sugar for a smoother texture.
I've never been to Germany, but German Chocolate cake is my most favorite ever.
However, that Pear Tart looks amazing too.
Can you tell I am hungry? :)
This is torture, that's what it is. :)
Did you know that German chocolate cake has nothing to do with Germany?
Sam German, an Amercan, invented the coconut/pecan topping... and the cake was born. ;)
Yup, Mr. German, who worked for Mr. Baker at Baker's Chocolate in Dorchester, Massachusetts, developed a light sweet chocolate recipe which became their second product.
Ergo: Baker's German's Sweet Chocolate.
I had heard this from a Dorchester native years ago. The Wikipedia article for Baker's Chocolate says that German developed the lighter sweeter chocolate. The cake (with the lack of 's) came from a Texas newspaper recipe of a later date.
I always wondered about that, because call me funny but, I never figured Germany to have a plethora of Coconut Palms.
Italy grows no coffee yet are known as the kings of espresso, Belgium grows no cacao yet is the origin of world reknowned chocolate..... so I would not judge the origins of recipes by were the ingredients are native to. I have heard the story about the origin of the name German Chocolate Cake before.
Gerhard
Was not judging, just trying to make a humorous observation.
Like your photos. Very well done!
sample all of them but your pumpkin tartlette takes the cake (so to speak.) -Varda
In class, they leave out some of the left over desserts for us to sample while we're working...
On Tuesday, I tried a pumpkin tart similar to the one I made above; however, it had a streusel (brown sugar, flour, cinnamon -- typical) with walnuts and minced crystalized ginger.
O. M. G.
Amazing.