5794 replies to this topic

[Woods]

Inspired by the "What's for Dinner?" and "Breakfast -- The most important meal of the day" threads in the "Cooking" forum, I ask you...

What are you cooking for dessert for yourself?

I just pulled a strawberry/blackberry crisp out of the oven.  Cinnamon, brown sugar, and St. Brendan's Irish Creme was mixed in with the fruit.  The crisp topping contains a buncha butter, brown sugar, toasted coconut flakes, flour, and rolled oats.

Smells amazing.  I'm about to go try it now that's it's cooled down a bit.

I'm having vanilla ice cream topped with chestnuts in rum flavored syrup.

[skyflyer3]

Tried Alton Brown's recipe for The Chewy chocolate chip cookies, and I've been eating them after all meals, or about six on their own for a meal. Every night. My body can't take this much butter on a regular basis, let me tell you, but they're just so good.

[Ling]

-whale's tails with cinnamon sugar
-maple nut fudge
-blue raspberry cotton candy
-molten chocolate cake with ice-cream

[raxelita]

Fudge brownies...yum!

These look like superior brownies. Can you post the recipe? I'd like to attempt these after a shot at Ling's.

[yellowmnm81]

i made pierre herme's tarte grenobliese tonight... yummmmm!!! :-) wasn't too difficult... and the tart was sensational. can't wait to eat more tomorrow..

[cathrynapple]

four berry pie, and a giant piece of belgian chocolate cheesecake from work. i'd been eyeing it in the case, and there was one piece left at closing time. so i took it.

[Ling]

Some pecan pie that I originally made for a dinner party, but didn't bring because the I rolled out the pastry dough too thin and the pastry leaf border browned too much in the oven. So I'm eating my imperfect pie. (I whipped up a batch of brownies to bring to the party instead.)

[petite tête de chou]

A few slices of Black Diamond extra-sharp cheddar cheese with seeded crispbread, a cup of English Breakfast tea and huge red plum...while watching Shawn of the Dead. My kinda dessert.

[Syrah]

Tonight we are having strawberries. I hulled them and poured some cointreau over. Served with mascarpone cream. Simply delicious.

[Mottmott]

I've been getting some wonderful fruit from a local orchard.

When I'm not too busy scarfing them down raw, I poach the peaches simply, in water, with allspice, cinnamon stick, a splash of kirsch, and a very small amount of sugar. After they've poached to the proper texture, I remove them, reduce the liquid, return the peaches . I'll try a batch in wine or champagne, but I think that might interfere with the peach flavor rather than enhance it.

A week or so back I made a peach pie with them, but the essentail peachy taste and perfume is stronger when poached.

My index for when a peach is best to eat? If you can pull the skin off without first dipping it in hot water or paring it. I just use the knife to catch the skin away from flesh and pull. If perfectly ripe, it takes very little more time than the hot water method and does not damage the fresh ripe taste.

[kthull]

Went to a barbecue today and brought two Herme desserts, one from the Desserts book (Philadelphia cake) and one from the Chocolate book (Linzer tart). Both were big hits.

[Ling]

chocolate cake scraps from the 4 cakes I baked and levelled today

[Megan Blocker]

Fudge brownies...yum!

These look like superior brownies. Can you post the recipe? I'd like to attempt these after a shot at Ling's.

Absolutely! I'm at work right now, but will post the recipe tonight when I get home!

As promised: Fudge Brownies

Spent this weekend in CT at my grandparents' place on the Sound (gorgeous, gorgeous, gorgeous). Since there were only four of us, the blueberry pie I made for Saturday night's dessert kept us going for Sunday, too!



Edited to include link to recipe.

Edited by Megan Blocker, 06 September 2005 - 06:29 PM.

[jgarner53]

Apple pie again - this time it was the pie I made for the pie crust demo thread. Definitely superior to the one from last week.

[etalanian]

Banana Creme Fraiche Ice Cream. Homemade, of course.

[Ann Hall Every, CCP]

I just took the cranberry almond tart from the Williams Sonoma Pies and Tarts book out of the oven.

I used it as an excuse to buy a tart pan with a removable bottom, which worked quite nicely. I was a little worried about that.  And I realized that I still suck at rolling out dough.

What kind of problems do you have rolling out pie dough? If you like, maybe I can help with some hints/techniques - let me know the pie dough recipe you're using also.

[CanadianBakin']

I'm a bit behind... sunday night, fresh peach pie (from Baking Illustrated) with vanilla ice cream.
Tonight, Dark Chocolate cupcakes with vanilla bean buttercream from Cooksillustrated.com. I had some vanilla beans arrive in the mail today and my husband loves cupcakes sooo....they were very good. Peach pie is better though.

[Ling]

^Hey, that's the chocolate cupcake recipe I like! And what a coincidence--I used the Epicurious Double chocolate cake recipe after I read how you recommended it. Thanks for that--it's my new favourite chocolate cake recipe!

[Moopheus]

Almost done with a pan of fudgy brownies, with raspberry couilis. I had bought a bunch of raspberries to make ice cream with, then my ice cream machine crapped out on me, so I just turned them into a sauce for the brownies. Works for me.

[rooftop1000]

havent had any dessert since sunday ...because on sunday I had cookies, pecan pie, carmel cake, coconut cake, butter squares, and homemade ice cream oooh and nanner puddin'
...tasted 3 different danish for breakfast that day too

pretty scarey huh?

tracey

[kthull]

Cooking Illustrated's Best Brownie recipe, along with their best Lemon Square recipe and our own eG's "melmck" Raspberry Square recipe as written in Food & Wine magazine. All as a goodie basket for our accountant as both a thank-you for muddling through our 2004 tax mess and in hopes of snagging some business on the side (I'm a newbie personal chef in need of clients).

[CanadianBakin']

^Hey, that's the chocolate cupcake recipe I like!  And what a coincidence--I used the Epicurious Double chocolate cake recipe after I read how you recommended it.  Thanks for that--it's my new favourite chocolate cake recipe!

Now I've really got to try your brownie recipe...seems like we have similar chocolate tastes. I've gotta tell you though, I think the Epicurious batter makes even better cupcakes than cooksillustrated.com's. I only cooked the cupcakes 15 minutes and I think it suggests 18 - 22 or something and they were still dryer than the others. They did rise nice and have good flavour but not quite as moist and bit more trouble to make. I need to know which Pecan Pie you've chosen as best.

[Ling]

I'll put my pecan pie recipe in Recipe Gullet over the weekend. I've adapted a Cook's Illustrated variation that uses Grade B maple syrup.

[Ling]

I'm eating some rum buttercream and almond dacquoise with the Cook's Illustrated chocolate cake that I was going to use for my birthday cake. Just testing the fillings...

[misstenacity]

Short/sandy almond cookies, from my mom's recipe.

2 sticks butter
1 cup sugar
2 cups flour (I use whole wheat pastry instead of AP)
1 cup ground nuts (I use almonds)

Combine, shape into a log then chill. Slice and bake for 10-12 minutes at 350. Yum, yum.

Andrea
http://tenacity.net

[racheld]

Peach cobbler made not quite Southern style with a shot of Buttershot and a glug from the Barista Vanilla syrup bottle along with the sugar, vanilla and butter.

[KatieLoeb]

Peach cobbler made not quite Southern style with a shot of Buttershot and a glug from the Barista Vanilla syrup bottle along with the sugar, vanilla and butter.

I actually usually don't eat dessert, but I too have a Peach Cobbler on the counter that I made from the gorgeous peaches purchased at the Raleigh Farmer's Market on the way home from the Pig Pickin' last weekend. Actually it's more of a cross between a cobbler and a crisp because it has both a batter and a crumbly topping since I couldn't decide which I wanted. Maybe a Crispy Cobbler?

[kthull]

That trio of raspberry squares, lemon squares and brownies was so good that I made them again to bring to a party tonight. After lunch, I snacked on scraps...

[Megan Blocker]

Had some leftover white cake layers in the freezer, so broke them up and layered them in a trifle dish with some leftover lemon cake filling (essentially a runny lemon custard - I got the recipe from a friend's mom), with a little cream cheese, vanilla, and confectioner's sugar mixed together and spooned on top. Yum - lemon trifle?



Wanted to add some blueberries, but the ones I had in the fridge were a little past their prime, and I didn't want to miss one minute of the tennis!

[Ling]

2 big pieces of my trial birthday cake--4 layers of chocolate cake sandwiched with Italian caramel buttercream (I had made a rum French buttercream a few days ago, but decided not to use it as it was a bit too rich with the cake), pecan and almond dacquoise, Valrhona whipped ganache (used Manjari), covered in a chocolate mirror glaze and topped with more dacquoise crumbles.

Edited by Ling, 10 September 2005 - 11:08 PM.