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Found 1,497 results

  1. Gifted Gourmet

    Crumb topping for Coffeecakes

    Crumb topping for Coffeecakes Serves 12 as Dessert. This recipe makes a large amount of streusal topping and can be used for two cakes depending on how much cake topping is desired. 3 sticks of butter 2-1/4 c white sugar 3 c all purpose flour 1-1/2 tsp cinnamon Mix well in a food processor or in a large bowl with a pastry cutter. Put into the refrigerator overnight, covered, or in the freezer for 1 1/2 hours. This is better when frozen first! Crumble by hand over the baked coffeecake. Keywords: Easy, Topping/Frosting, Kosher, Dessert, Cake ( RG1589 )
  2. Recently in a topic, Graham Cracker Alternatives, someone suggested crushed pretzels which then led to the subject of the Margarita Pie, which caught my fancy big time. (I had my first Margarita summer before last and I really did like it. LOL.) So, Margarita Pie. I googled it and the results, as usual, were varied. Not much sugar in crust or filling to more sugar than I could imagine. Most call for whipped cream and condensed milk. Oh, I don't know about that. Who has a recipe for Margarita Pie that I might like to make?
  3. snowangel

    Burnt Sugar Cake

    Burnt Sugar Cake I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food. Cake 2/3 c White sugar 1/4 c Boiling water 1/2 c Butter 1-1/2 c White sugar 3 Eggs, separated 2-1/2 c All purpose flour (divided) 1 c Cold water 2 tsp Baking powder 1 tsp Salt 2 tsp Vanilla Frosting 1 c White Sugar 1 c Whipping (heavy) cream Preheat oven to 350. In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter. You may have to add a bit more water. Set aside to cool. Cream butter. Add sugar, beat well. Add egg yolks, vanilla and cold water, again beat well. Add two cups of flour. Add burnt sugar, being careful to NOT scrape out the pan -- just pour and leave some of the burnt sugar in the skillet. In separate bowl, beat egg whites until stiff peaks form. Fold beaten whites into batter with 1/2 cup flour and baking powder . Pour into prepared pan(s) -- three 9" round layers, one 9 x 13, or a bunch of cupcakes, depending on how full you fill them. My kids really like the cupcakes filled to the point that the batter sort of overflows, leaving nice crisp little "collars" around them. My grandmother always said that the tradition was to first eat the collars, making a wish with every bite. Bake until barely done -- cake springs back and a toothpick comes out almost clean. When the cake is cool, make frosting. DO NOT WASH SKILLET WITH BURNT SUGAR WHILE YOU ARE WAITING FOR CAKE TO COOL. For the frosting, in the skillet, add the cream and sugar. Cook until the burnt sugar mixes in with the cream and sugar and pour into a saucepan. Continue cooking, stirring constantly, until the frosting reaches the soft ball stage. Remove from heat, and beat (with a wooden spoon) until just before spreadable -- if you beat it too long, the frosting may become a little to hard to spread, especially if you are doing layers or cupcakes. I usually burn a bit more sugar and double the frosting recipe -- particularly if I am doing layers. One must make sure that there is enough frosting left in the saucepan for licking. Keywords: Dessert, Intermediate, Cake ( RG424 )
  4. I was poking around Johnny Iuzzini's website and found a recipe for a Double Meyer Lemon Tart. It looks and sounds really good. I need help adapting it for my use. The main issue with the recipe as printed is that it's too big. It makes 6-8 individual tarts. It doesn't say how large, but just looking at the amounts of tart dough, it certainly seems to be a lot more than I need. Also, I only have two smaller individual tart pans in addition to a larger (I think 9" ) tart pan. Basically, I want to use the ideas here. A lemon tart with two "layers". A lemon flan (an 'app'??), then a lemon curd on top. The recipe is here. http://johnnyiuzzini.com/storage/recipe/spring/beg/Meyer%20lemon%20tart.pdf I have made sweet tart doughs before. So, that's not much of a challenge to overcome. Next up is the meyer lemon flan app.. first, what is an "app"? Never heard of that term. For amounts, could I simply halve everything? I think it may wind up making enough. The baked tart shell gets filled halfway with this, then baked to set the flan. After that, comes a lemon curd. I've made lemon curd before, so that's not a huge deal. I just wonder if the curd in this recipe would setup thicker than what I have made before. I would think that I would want it fairly firm. Note that the recipe doesn't call for the curd to be baked or anything like that after it's made. It just goes into the tart shell after the flan has been set and cooled. The final part is the Italian meringue. I've never made that before, but I have made marshmallows, so I am familiar with hot syrup into beaten egg whites. The problem with this recipe is the sugar amount. The recipe lists 113 g of sugar with 100g of whites. But the method section calls for 223 g of sugar. Also, could the meringue be made advance? Like several hours and held in a container, then piped out and torched just before service? If not, how long can the meringue sit on a finished tart before service? Any help people can provide would be much appreciated. Has anyone actually made this themselves? I think if I can figure it out, this will be Easter Sunday dessert.
  5. Cusina

    Farmer's Apple Cake

    Farmer's Apple Cake Serves 8 as Dessert. I found this recipe among my grandmother's things. I think it originated in a Hastings, Nebraska YMCA neighborhood cookbook. She and I have tweaked it enough to feel like it is our own. It is a very filling dessert that would make a wonderful coffee cake, if you were inclined to have it for breakfast. 4 apples, large, granny smith and golden delicious mixed 1/4 c sugar 1 tsp cinnamon, good quality 1/2 c unsalted butter, melted 1 c golden brown sugar, packed 1 tsp salt 2 eggs, large 2-1/4 c flour 1/2 c milk Peel and slice apples; spread evenly in the bottom of a buttered 10" round cake pan or equivalent. Sprinkle 1/4 cup sugar and cinnamon over the top of the apples. In a medium mixer bowl add the remaining ingredients. Beat well, pour batter over apples and smooth. Bake in a 350 oven for 45 minutes. Serve warm with vanilla bean ice cream or real whipped cream. Keywords: Cake, Dessert, Easy, Fruit ( RG830 )
  6. QbanCrackr

    ginger & crown royal dessert?

    watching the cocktail episode of TC:Desserts (i know i know i'm behind on that one), got me thinking of a dessert for one of my favorites...ginger ale & crown royale only thing that came to mind was a ginger crown panna cotta (i'm kind of limited atm with what i can mold/freeze since i've only got 70mm demispheres)...i tried it a couple of times..well a few times with different ratios + flavorings and none came to my liking. i did a double layered panna, one with fresh ginger infused into it and the other with a bit of the whisky, that one was ok. i did another with a whiskey panna that had ginger infused into it and it was ok. pure ginger ale (and ginger ale reduction) didn't flavor it as strong as i wanted. so i'm thinking some other ways to get a strong ginger ale flavor--top it with a gelee? i'm guessing for any kind of soda/cola gelee you have to let the bubbles subside (let the drink get flat) right? i made some other cocktail desserts, a bit on the simple side just using mousses and infused genoises since i haven't learned much about other creams & techniques yet--the taste i liked alot more than the panna, much more pronounced since theyre using fresh fruits & whatnot i've got xanthan, agar & gelatin with me so i can use any of the 3 but i've never made a gelee (nor do i even know which flavored what would give me the best result) i gooooooooogled like a mad man but came up short with anything regarding soda or alcoholic gelees, and my searches came up short on the site for like a base idea on the gelees anyone done this sort of thing before that can at least point me in the right direction? pastry-wise i'm learning on my own, day by day something new (i just learned how to make a genoise a couple of days ago lol), hopefully one day i'll be able to help people in my spot like you guys have helped me out time and time again thanks dd
  7. I'm dreaming of a pumpkin pie that incorporates a thin layer of chocolate to the crust, a Black Bottom Pumpkin Pie I suppose. Traditional black bottom pie recipes call for a custard filling that is not baked after assembly, so I'm worried about what will happen to the chocolate if it's baked along with the pumpkin filling. To further complicate matters (maybe), I'd like to use a graham cracker crust. Any suggstions for how to pull this off?
  8. Hi folks, I will be getting married in Toronto in the Autumn and I would love to order a small (16 ppl) wedding cake. I checked out the Dufflet site and their cakes looked busted. Why? Their reputation is very good, so I'm not sure if it is just a lame web photographer. Oh well, any suggestions? Thanks, Jen
  9. I found a terrific cheesecake recipe I'd like to try. I've made hundreds over the years, all types, flavors and textures, but never a double decker one. Sugarella and K8MEMPHIS gave me some good advice on how to prep and assemble a double decker cheesecake-- freeze the baked cakes and then assemble,or bake both batters in one pan together. Now I come across this chocolate pumpkin cheesecake recipe from Marcel Desaulnier's book, "Death by Chocolate" and I'm a bit confused. Have any of you tried it??? According to the recipe, after baking the cakes in 2 pans simultaneously, and cooling to room temp, he refrigerates the chocolate cheesecake for an hour. However, he leaves the pumpkin one out at room temp. After the hour, he pours a ganache over the cold chocolate cheesecake. He inverts the room temp pumpkin cheesecake (which was NOT baked in a springform pan) on top, wraps in plastic wrap, and refrigerates the double decker for a few hours. How does the top layer, the pumpkin, come out of the cake pan so soon after being baked, and not fall apart? I've always chilled/frozen mine first. What's to keep the pumpkin layer from sliding off? I am obviously missing something here, but can't see what it is. Thanks for your help.
  10. While I am not thrilled with all of my youngest (and only one left at home) daughter's 8th grade teachers, I still thought it correct to bring a cake into the teachers' room - as some do desreve it - in mid June to wish them all a good summer holiday. I am quite capable with chocolate, any ideas of how to make a cake with perhaps a glaze/ganache etc? What shape/flavor? Thanks!
  11. I'm looking for a recipe for a cake or bar cookie or pastry that I can make on a Friday night, leave at room temp (no room in the fridge or freezer) and then serve on Sunday night. It needs to be relatively simple to make and if it could have rhubarb, that would be awesome (it's for my birthday party, which is themed: Klary's favorites ) I thought about brownies, but, silly as it sounds, I'd rather not do chocolate this time. any ideas appreciated! oh and should serve about 25....
  12. Katie Nell

    Best Desserts in KC

    I'll be honest... this is the part of the meal I look forward to the most! I've been know to not eat all of my veggies just so I have room for dessert... who am I kidding?!? I always do this! A dinner the other night at 1924 Main (fabulous, by the way) made me wonder who has the best dessert in Kansas City. I'm sad to say that I haven't tried enough to really be a good resource, but I know what I've liked so far. The dessert at 1924 Main probably tops the list so far: I had a gingerbread waffle with spiced apple compote and cream cheese ice cream... excellent blend of flavors and textures. My boyfriend had the chocolate molten cake with espresso ice cream (I think it was espresso.) I wanted his over mine, but I was a good girl and dealt with the cards I had chosen! I really wanted to try the Christopher Elbow Chocolates, but could not attempt the port wine it came with! My favorite restaurant, while not in KC in actuality, Pachamama's, always disappoints me on desserts. They always sound interesting, but then they kind of bore me. Don't get me wrong... they're always "good," but to me the appetizers and entrees go above and beyond and the desserts just fall flat. As far as consistency in desserts, Yia Yia's is probably my favorite, although, they did get rid of my favorite dessert... the apple pie, and sometimes their desserts lack imagination. So, what are your favorites? Tell me where I need to beg my boyfriend to take me next!
  13. Gary Robins's Tamarind Sauce for Desserts To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff. This recipe will make about 1 quart, which is an awful lot. But it keeps well in the refrigerator. It is especially good on coconut ice cream, or as part of a mango sundae with ice cream (coconut or vanilla) and diced mango. 10 oz tamarind pulp 1 qt simple syrup lime juice Combine the ingredients in a non-reactive saucepan. Bring to a boil and cook for 3 to 5 minutes. Strain through a fine sieve or china cap. Adjust to taste with lime juice, if necessary. Keywords: Dessert, Easy, Sauce ( RG769 )
  14. Sandra Levine

    Sour Cream Fudge Cake

    Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )
  15. Ciambellone (Ring Cake) is an Italian favourite of mine and I would like to recreate it at home. Can anyone help? Thanks
  16. hjshorter

    Sour Cream Spice Cake

    Sour Cream Spice Cake I have been making this recipe since I was very small. My mother cut it out of Ladies Home Journal, or one of those magazines, back in the 60's. The original recipe called for raisins, but mom hates raisins and always made it with walnuts. Good with cream cheese frosting. 2 c flour 1-1/2 c packed brown sugar 1-1/4 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 3/4 tsp ground cloves 1/2 tsp ground nutmeg 1/2 c butter, softened 2 eggs 1 c sour cream 1/2 c water 1 c walnuts, chopped or raisins(optional) Preheat oven to 350 degrees. Grease and flour a 9x13 pan. Measure all ingredients and put in a large bowl. Blend with a hand mixer for 30 seconds on low speed, then for 3 minutes on high speed. Pour into pan. Bake for 40-45 minutes. Cool completely Frost in the pan, or sprinkle with powdered sugar. Keywords: Dessert, Easy, Cake ( RG472 )
  17. What can I say, I have a big sweet tooth. Recommendations for delicious dessert sit-down places or good bakeries would be much appreciated.
  18. DanM

    Strawberry Cake Base

    Wifey has asked me to make her a strawberry flavored cake with chocolate frosting for her birthday. I have been looking around, but cannot find a formula for the strawberry base. Does anyone have any ideas? Thanks, Dan
  19. johnjohn

    Dessert Bars In NYC

    I've been to Chikalicious and Room 4 Dessert - Where am I missing. I've heard of 2 or 3 other places - I think they are Asian influenced. They have either just opened or are about to open. Can anybody help with names or other places that are worth visiting just for dessert in NYC. Thanks.
  20. I recently met someone who has been searching for a recipe for an espresso coffee cake. A number of them pop up in a Google search. Do you have one you like?
  21. JeanneCake

    Ace of Cakes

    What'd ya think?
  22. 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
  23. Mamster eats a lot of dessert. +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
  24. elyse

    Sweet Potato Pie

    I have never tasted sweet potato pie. How different is it from pumpkin? I have been looking around at recipes, and I'm finding them many and varied. I'm finding they use a lot of heavy cream. Can I use evaporated milk instead? I just bought a ton at Costco as I use it for my pumpkin. So? And? Any loved recipes?
  25. 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!