103rd Dessert Exchange, Sunday, July 21 at 4

I’m happy to host the next dessert exchange at our house in Evanston on July 21 at 4. As always, I’ll provide a light dinner, bring containers to take home desserts, and newcomers always welcome. In case of allergies, our house is pet-friendly (though they will not be out). Hope to see everyone soon!

1. justjoan
2. Cathy2
3. LynnB
4. eileenberman42
5. suef
6. Carrienation

count me (happily) in, for 1. thanks laura

Hi,

I would be pleased to join.

Thanks!

Regards,
Cathy2

Bummer
I’m out of town that weekend
Oh well Hope to see you all at the next one
E

irisarbor wrote:Bummer
I’m out of town that weekend
Oh well Hope to see you all at the next one
E

Bummer for sure! Unfortunately, we're out of town the week before and busy the week before that. Hope to see you soon!

Thanks for hosting, Laura. I’d love to come.

LauraS wrote:I’m happy to host the next dessert exchange at our house in Evanston on July 21 at 4.

Please count me in!
Celia

Sounds fun! I'm in!

Missey

I would be happy to join.

Eileen

Please add me to your list. Looking forward to it.

So glad that people can make it that weekend! I think there's room for 1 more, but I think 8 will be our max.

Looking forward to seeing everyone soon! I'm thinking about making tart cherry and lemon balm sorbets. Anyone else have an idea yet of what you're making?

Sorbets sound delicious! I will be making Lemon Cheesecake with Hazelnut-Graham Cracker Crust. See everyone soon…

LynnB wrote:Sorbets sound delicious! I will be making Lemon Cheesecake with Hazelnut-Graham Cracker Crust. See everyone soon…

fruity things seem like the way to go but I haven't decided what I'm making yet. I love cheesecake so I'm particularly looking forward to that, Lynn.

justjoan wrote:

LynnB wrote:Sorbets sound delicious! I will be making Lemon Cheesecake with Hazelnut-Graham Cracker Crust. See everyone soon…

fruity things seem like the way to go but I haven't decided what I'm making yet. I love cheesecake so I'm particularly looking forward to that, Lynn.

I think I've decided to make a peach upside down cake. Not very challenging, but I'm really loving the Georgia peaches I've been able to find this summer…

I would love to come to this--I've attended a dessert exchange, but it's been a long time (at least 10 years!). Not sure what I'll bring yet, though it's likely to include either cardamom or peanut butter.

I have not decided yet. I am trying to think of something different from what i have made before. I am a cookie fiend, since others seem to be making cakey items, i might do meringues. Maybe with chocolate and mint.

LauraS wrote:I’m happy to host the next dessert exchange at our house in Evanston on July 21 at 4.

Hi Laura
I am so sorry to have to cancel. I was really looking forward to this, but this coming weekend has turned out to be busy with house guests for the weekend.
Thanks for understanding. I know it will be a delicious and fun event.

Celia

Laura,
I will not be joining you all next Sunday, after all. Hopefully inwi the next time.

Missey

carrienation wrote:I would love to come to this--I've attended a dessert exchange, but it's been a long time (at least 10 years!). Not sure what I'll bring yet, though it's likely to include either cardamom or peanut butter.

Hi! Carrienation, you're welcome to join us, of course! I'll send out a PM later this week with my address. Anything cardamom or peanut butter would be delicious, I'm sure! We're big fans of both flavors at my house.

Celia and Missey,

We will miss you! I totally understand - the summer gets so busy. Hope to see you soon!

Hi,

I made ricotta last night from milk that seemed to prematurely age. I found a recipe for ricotta cookies that sounded appealing.

I also plan to make Jello 1-2-3, a product that disappeared years ago. I never had it, though a friend's husband in Amsterdam waxed poetic about it. I recently learned there are knock off recipes using Jell-O and Cool-Whip. I want to see this for myself!

Regards,
Cathy2

Since a few people have bowed out, is it ok for me to bring my partner John? I'm happy to bring another (likely less involved) baked good on his behalf. If anyone wanted to sign up last-minute, he'd be happy to bow out. (I assume we will get the location sometime today too.)

carrienation wrote:Since a few people have bowed out, is it ok for me to bring my partner John? I'm happy to bring another (likely less involved) baked good on his behalf. If anyone wanted to sign up last-minute, he'd be happy to bow out. (I assume we will get the location sometime today too.)

Just sent out my address! Sorry for the delay. You're welcome to bring John; there will be plenty of food! As long as he doesn't mind being the only man - my husband will mostly be out with our kids.

Great--I'll bring him along, then. He never minds being the only man in a given situation (and this won't be the first time for him!). I'm leaning toward some sort of profiterole, maybe with craquelin to up the challenge of the bake. Flavors to be decided.

Thanks so much for hosting today Laura! Everything was delicious, especially your sorbets, which unfortunately I did not get photos of.


Cathy2's 1-2-3-Jello


Cathy2's Ricotta Chocolate Chip Cookies


SueF's Chocolate-Mint Cream Pie
Meant to tell you Sue, I loved your pie dish!


carrienation's Craquelin Profiterole with Pastry Cream Filling
Sorry for the awkward photo with the candle in it. These had great flavor!


Eileen's Meringues with Fresh Whipped Cream and Chocolate Balsamic Strawberries


justjoan's Peach Upside-Down Cake


My Lemon Cheesecake with Hazelnut-Graham Cracker Crust

Great seeing everyone, next exchange TBD...

as usual, i had a wonderful, relaxing time at the dessert exchange last night. thanks to Laura for hosting.
and below i tried to post a link to a fabulous cookie that i promised eileen i'd send. unusually, for me, i've made no changes to it-it's perfect! ...except i've made it with both AP flour and King Arthur's white whole wheat flour. it's a little denser with the WWW, but still delicious.
UNFORTUNATELY, it doesn't open up w/o a subscription. is there a way to do this??
anyone with a subscription can locate it by name: black sesame shortbread




https://cooking.nytimes.com/recipes/102 ... k%20sesame

Thanks Joan, turns out I have that recipe but have never made it. I sure will now. The recipe I was talking about was from Samantha Bee. Here it is. Enjoy.

Whipped Shortbread

Ingredients:
1 cup salted butter
½ cup icing sugar
1 ½ cups flour

Directions:
Cream butter and sugar (with the beater attachment) in a standing mixer.
Add the flour.
BEAT VIGOROUSLY FOR TEN MINUTES. Walk away and let the beater do its job. Go read a newspaper article. Scrape the sides down, definitely, but generally leave it alone.
Have ten minutes passed?
There, you are done.
Drop from a spoon onto a cookie tray.
Add embellishments, but you don’t need to. A sprinkle of colorful sugar? A cute lil maraschino cherry piece? Add some orange zest? Sure!
Bake at 350 for 10-12 minutes, just until the edges are lightly browned.

Source: Samantha Bee

eileenberman42 wrote:Thanks Joan, turns out I have that recipe but have never made it. I sure will now. The recipe I was talking about was from Samantha Bee. Here it is. Enjoy.

Whipped Shortbread

Ingredients:
1 cup salted butter
½ cup icing sugar
1 ½ cups flour

Directions:
Cream butter and sugar (with the beater attachment) in a standing mixer.
Add the flour.
BEAT VIGOROUSLY FOR TEN MINUTES. Walk away and let the beater do its job. Go read a newspaper article. Scrape the sides down, definitely, but generally leave it alone.
Have ten minutes passed?
There, you are done.
Drop from a spoon onto a cookie tray.
Add embellishments, but you don’t need to. A sprinkle of colorful sugar? A cute lil maraschino cherry piece? Add some orange zest? Sure!
Bake at 350 for 10-12 minutes, just until the edges are lightly browned.

Source: Samantha Bee

thanks Eileen for the recipe. Let me know if you make the black Sesame shortbread and love it as much as I do...

Here's a gift recipe to the black sesame shortbread, for those who don't have a subscription to NYTimes Cooking: https://cooking.nytimes.com/recipes/1023820-black-sesame-shortbread?unlocked_article_code=1.9E0.26Rl.hOGj2AQJl7zR&smid=share-url

Thanks to Laura for hosting, to Lynn for posting the pics, and to everyone for the fine food and company.