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Found 1,496 results

  1. hi there, id like to try a sunflower seed or something cake, we dont really have it locally (only on some parts but very far) but i could get the seeds from the groceries =P, does anyone have any suggestions on recipes i could try? what kind of cake would it be best to mix the flavor with? filling?frosting?coating?syrup? has anyone tried one before?i would love to hear from you guys. thanks a lot!
  2. I like making desserts. I just don't like to pay for them. The cost of concocting ice creams and bruless is wreaking havoc on my finances. Given that most people only put up with me due to my culinary skills, I'd like to add to my repertoire one of the great Southern classics: the chess pie. The combination of scotch efficiency and massive cardiac risk embodies everything I loved about Tennessee. However, given that I didn't much care for the other 98%, I don't live there anymore, and nobody in Wisconsin knows how to prepare them. Can anyone suggest a recipe? Bonus points if it has enough cholesterol to make it a viable method of assassination.
  3. oli

    Design on my cake

    Looking for some help on how can I put two colours down on the top of the cake in the shape of Ying and Yang. One will be raspberry and the other peach, but I don't know how to put it down without one flowing into the other. Thanks O
  4. Hello all, I am planning a romanitc few nights in NYC. Grand Sichuan International in on my list as is the Chelsea Hotel, Empire State Building, etc. I'm hoping for some ideas for a great place for dessert and maybe a romantic bar or two. Thanks.
  5. mignardise

    holiday cakes

    Any great holiday cake recipes.................? I'm thinking early this year. One pan cakes....Pound cakes, bundt cakes, tube pans, anything with Pumpkin, or apples for Thanksgiving, eggnog for Xmas, etc....... Thanks.
  6. tan319

    Dessert bars Flourish...

    New York Times article Is saying Pichet Ong will be opening 'PONG' in the fall ( he will also be having a dessert cookbook published by the end of the year.) in Manhattan Sam Mason, the pastry chef of wd50 in NYC will be opening his own Tapas, desserts and drinks bar/restaurant in the SOHO section of NYC . These ideas have been in the works for a long time, Mason talking about it as long ago as 12/03 (Fader magazine) and Ong has had perhaps as much savory restaurant experience as pastry. Along with Will Goldfarbs 'Room 4 Dessert' dessert bar which opened in November (?) ((Look for a FOCUS feature on him soon)), this concept looks like it's ready for more action. I'm all for it. Good Luck to all! Sam Mason website Pichet Ong website
  7. JeanneCake

    Ace of Cakes

    What'd ya think?
  8. Sugarella

    Pumpkin Cake

    I looked in the recipes and way back on this forum and didn't find anything, so sorry if this has been brought up before. I need to make a pumpkin cake, which of course I've never made before, and I'm looking for a good one if anybody's got one. I've found several online from other sites and based on experience I know that just because 800 people gave it 5 stars doesn't mean it's any good. hehhehe So it looks like I'll be doing a bit of experimenting here, unless anybody's got a fabulous recipe already. I was thinking of adding either a layer of marzipan inside, or possibly just covering the outside with marzipan. (This is to be decorated like an actual pumpkin.) Thanksgiving's only a week and a half away so I don't have tooooo much time for experimenting, and making it look like a pumpkin will probably take me a whole lot longer than making it taste like a pumpkin. But I don't mind getting creative with the ingredients though. If I didn't go the marzipan route I was thinking of maybe replacing some of the flour with walnut flour. Then again, maybe just keep it simple and use both almond flour and marzipan? I don't want toooo many flavours going on here. I've also never had pumpkin cake, which I guess is the biggest hurdle in figuring out whether I've actually made a good one.. I've had storebought pumpkin pie, and I've tasted both plain pureed pumpkin and canned pumpkin pie filling. That's about it for my experience with pumpkin. Never even eaten the stuff steamed or baked or anything. But I'm thinking canned stuff always tastes canned and maybe I should shred real pumpkin for this cake, same as I do for carrot or apple, or would it make much of a difference using canned pumpkin in a cake? What do you think? And what, if anyone can describe it, should it really taste like? I also need suggestions for my IMBC for this cake (White Russian? Saffron Orange?) and something for a filling also. I like the idea of something with mascarpone but I'm worried that might be overkill. Any & all thoughts appreciated.
  9. kiliki

    Savory mini-cupcakes

    At a cocktail bar recently I had mini Dungeness crab cupcakes with whipped creme fraiche topping. I'm now hooked on the idea of savory mini cupcakes for appetizers, potlucks and whatnot. I've searched online but only found a couple recipes. Does anyone have any recipes? I do know of course I could make mini-corn muffins with all the usual savory things you could put in cornbread (ie roasted green chilis and cheese).
  10. Has anybody made the orange raspberry bon bon from Notter's book "The Art of the Chocolatier: From Classic Confections to Sensational Showpieces"? It is described as a smooth raspberry coulis, atop a dark ganache, infused with fresh orange juice, encased in a dark chocolate shell. What did you think of it? I'm very curious about the texture and taste of the raspberry coulis. Unfortunately the book shows a picture on the finished piece (no step-by-step photos or a cut-away photo).
  11. I'm thinking of making Martha Stewart's Hummingbird Cake with Cream Cheese Frosting for a birthday party. Has anyone made it before? http://www.marthastewart.com/page.jhtml?ty...MSL&site=living http://www.marthastewart.com/page.jhtml?ty...rue&resultNo=15 It will have to be made the day before, as I'll be taking it to a cabin several hours away from my home. We'll be arriving near suppertime, so I would like to frost the cake at home .Do you think the icing will hold up to the drive? I'll put it in a foam cooler, but don't know if that's cold enough.
  12. cricklewood

    pumpkin sugar pie thing

    Ok I am wondering if anyone can help me find the right formula. I want to bake a pumpkin pie but not in the traditional sense, I am looking to make something that is a cross between a pumpkin pie and a sugar pie. Basically a pate sucree dough with a pumpkin filling that has that wonderful texture and sweetness that you can from quebec "Tarte au sucre" (think pecan pie without the pecan's) is there already a recipe out there like this, if not I was thinking of taking a sugar pie recipe and subbing a percentage of pumpkin or squash puree in it? Can anyone help? thanks
  13. oli

    Perfect Party Cake

    Has anybody read through or made the cake. I have one in the oven presently, but this is the first time I have been asked to place the pans on a baking sheet. What does that do for the cake, and I don't know about everyone else but put the pans on a baking sheet will not allow me to place both pans on the same shelf.
  14. I just came across something fascinating – almost like an accident waiting to happen. I can’t say it’s a bad idea – but I just wonder how this really works out for people. Anyone familiar with this site? http://www.gailwatsoncake.com/cake.html First of all you have to bake a cake on your own or buy one and figure out how to put it all together. She sells you the flowers, fondant (at a tidy profit), sugarpaste etc AND a PHOTO!!!! Wow plus instructions of course. I am just imagining all the frustrated angry brides or their close friends struggling to roll out fondant and cover their cakes, make swags, pipe swishes according to specs etcetera, etcetera, etcetera. UNBELIEVABLE. And its not like this is a bargain either. I suppose Gail deserves credit for coming up with a creative way to do what she wants and make money at it without having to take any heat from unhappy brides, cause the joke is kinda on the buyer in this case. I just cannot imagine that there are really too many happy customers at the end of the day. So, do you guys out there think this is sheer genius or some dastardly gimmick – who would do this? Any thoughts?
  15. isabellerossetti

    No bake Cheesecake

    I had a wonderful book on cheesecakes and I LOST IT when we moved to our new house !! My husband's favourite was the "basic uncooked cheesecake".. needless to say that I cannot remember the recipe. Would anybody help please ?
  16. QbanCrackr

    desserts for 1200 people

    ok so i'm in a bit of a pinch here--helping a buddy out on his food truck doing desserts, and we're doing an event this friday for 1200 people. looking to do about 2400 desserts but i'm completely stuck on what i can make easily (not many components to it) first one i thought was just a classic vanilla creme brulee with some fresh berries (doing this in a 2oz ramekin) after that some sort of sweet crostini or bruschetta dolce maybe a ricotta or mascarpone spread with some fruit or chocolate not sure on the 3rd one...planning on 800 of each small size 2-3 oz tops on each dessert to keep them small and manage the space better. in any case i really welcome (and hope for) your feedback with any ideas i need to start cooking stuff by tomorrow morning the latest so....yeah! thanks again for your help and ideas dd
  17. amccomb

    crumbly pie dough

    Ok, so I decided to take the plunge and try to make an apple pie today. I am following the leaf lard recipe in the pie crust demo. I weighed my lard and cut up my butter, measured out my flours and such and stuck them in the freezer, put my water/vinegar in the freezer... half an hour later, I used an pastry cutter to cut the lard and butter into the flour, which seemd ok, and then came the part that always messes me up - I sprinkled the water over the flour/fat mixture while tossing with a fork, but it didn't come together - it was still very crumbly. So, as I always do, I added some more ice water, then a little more, a little more...until it sticks togehter when I squeeze it. Now I'm worried that I overworked it, and it's still not sticking together unless I squeeze it all, which makes me think my hands are just melting the fat. So, I put the crumbly dough on plastic wrap, wrap it up, and kind squish it together to form disks. They are in the fridge now, waiting for me to finish the apple filling. Why do I always end up adding more water, and still end up with crumbly dough? Is it because I am so afraid of overworking the dough in the sprinkling phase that I don't toss aggressively enough? Is it that I just really need more water? Is squeezing it together undoing all of the care I took to keep things cold do the fat doesn't melt into the flour?
  18. djyee100

    What kind of cake is this?

    I found this cake in the pastry case of an Italian specialty food store. The counter guy said it was a new product, he didn't know the name of it, and he wasn't sure what ingredients were in it. But since it was the end of the day, he gave me a piece to take home and try. Yum! The cake has a cookie-like crust, with a buttery cake filling layered with cherries. The cake filling has the loose texture of a simple loaf cake. I detect lemon and vanilla in it too. Since it's cherry season, I'd like to try making this cake myself. Does anybody know the name of this cake? Where I might find a good recipe for it?
  19. Susan in FL

    Key Lime Dessert Bread

    Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )
  20. I'm heading to SF in Jan for the Fancy Food Show (if anyone else is going and wants to meet...). I'm looking for the top few must-try dessert and pastry shops. Any suggestions?
  21. mckayinutah

    All - American dessert ideas

    I came in this morning to a voice-mail from my Banquet Sales Manager telling me that the property I work for is going to be having a Political event and that she wants some ideas for " All-American' or patriotic desserts to serve. They party has some money to spend, so the desserts have to be a little more upscale than normal. My problem is , the only All-American desserts I can find on-line, or anywhere for that matter, are pies made with strawberries, blueberries, whippped cream, and flavored jell-o desserts, which aren't upscale to say the least. Also, the person arranging the party with this sales manager is coming in Monday, so I need ideas YESTERDAY, since I am not back to work until Tuesday. To make matters worse, the Sales manager isn't in yet, so I have no idea how many people this banquet is for or when it is. Please help with ideas if you have any. Thanks to all, Jason
  22. Caroline923

    Diner Cake

    The original diner cake - moist yellow cake with fudgy frosting - need recipe suggestions. Debbi Fields has one - any other suggestions?
  23. Hi, I had my first day in my "cakery", my new commercial kitchen at the coffee house. It is a little nerve racking at how long it took me to make 12 cakes. Can I make them fast enough to profit? Do I have to charge an arm and a leg? How do other scratch bakers do it? Maybe I need help with short cuts. Well, anyway, back to my original question.... I x's my chocolate cake recipe by 6 and mixed in my 20qt mixer. I baked them in 11 x15 inch pans and one part in (2) 9" round pans. The cake tasted the same but had sort of a rubbery texture on the bottom with definate air holes? not pockets but its like the cells were real distinct and rubbery. I wish I had a digital camera with me. I was wondering if maybe I needed to lesson the amount of baking powder or soda. If so, by how much? I used the recipe on hershey's cocoa box using cake flour. I've tripled it before with good results. the only thing I did different that I could tell was use a 20 qt mixer so maybe I didnt mix long enough, and used a convection oven for the first time. Any help would be greatly appreciated!! I need to learn tips on making large batches. TIA
  24. Neapolitan savory potato cake, gatto' (or gateaux) di patate Serves 12 as Hors d'oeuvreor 8 as Main Dish. Gatto' di patate is a classic dish of Neapolitan home cooking. It is usually served as main dish along with one or more vegetable dishes, for a pasta-free meals, but can be easily used as a starter. The term "gatto' " comes from the French gateaux. It is only one example of the many influences of French on Neapolitan dialect. 1-1/2 kg floury potatoes, whole 50 g butter 75 g grated Parmigiano Reggiano 50 g grated aged caciocavallo or pecorino Romano 4 egg yolks 2 egg whites 1 T finely chopped basil 100 g salami or cooked ham (or a combination of the two), finely diced 100 g provola (i.e. smoked mozzarella), missing that any mild smoked cheese will do, diced 150 g cow milk mozzarella, diced 1 c warm milk (if needed) salt bread crumbs and butter for the cake pan Boil the whole potatoes. Once done drain the water but keep the potatoes warm in their pot. Taking one potato at a time, peel and mash them. A ricer works best, but a hand masher is OK, especially if the potatoes are nicely floury. Pre-heat your oven to 200C. Add the following to the mashed potatoes in succession: butter, parmesan and caciocavallo (or pecorino), ham and/or salami, the egg yolks and the chopped basil. Stir well after each addition. Once everything has been added taste if the salt is OK. Usually the cheese will make the "dough" of this cake salty enough, but it's better to check twice. Whip the egg whites and fold into the potato mixture. If the mass feels too resistant to stirring you should add a bit of warm milk. Do this carefully, a few tablespoons at a time. Take a 25 cm round cake pan, butter it and coat with bread crumbs. spread half the potato mass at the bottom. Lay the mozzarella and provola on top and cover with the rest of the potatoes, spreading them to obtain a nice flat top. Dust the top with bread crumbs and place a few tiny pieces of butter on top. Bake for 30-40 minutes in the pre-heated oven, until the breadcrumbs on the top start to brown. Wait at least 30 minutes before serving for the cake to firm up while cooling, while the cheese remains melted. I like it even better after a few hours, once it reaches room temperature. No more melted mozzarella but the flavours will have had time to blend better. Keywords: Potatoes, Italian ( RG1153 )
  25. Holly Moore

    Truffles for Dessert

    At a wine dinner this evening at Fork in Philadelphia the dessert course was truffles. Three truffles and a strawberry. I picked up one and took a bite. Then I looked around the table. It was like the Seinfeld show where George unwrapped a Snickers bar, or some other Mars product, and proceeded to eat it with a knife and fork. All my table companions were consuming their truffles with knife and fork. I continued hand to mouth. This was not covered in my upbringing. I have fried chicken down pat. But what is the proper way to consume a dessert plate of truffles?