Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Favorite baked desserts

Recommended Posts

This is a really difficult question to answer. There are so many.

I like (in no particular order):

Bavarian Cream with raspberry sauce

Brownies swirled with caramel


Lemon Roll Cake - especially if I put sliced strawberries and whipped cream on it


Four flavor cake - it's a pound cake w/ butter, rum, coconut & almond flavors

baklava - especially when it's still warm

Okay, this list made me realize something. I like dessert best when I make it myself. None of these is something I get when I eat out. There are probably more, but those are the first ones to come to mind. I can see I'll be baking tonight.

Link to post
Share on other sites

i love lemon pudding cake - the kind that seperates into 2 layers when you bake it, cake on top & pudding on the bottom. my mom and i used to make it together when i was a kid, and it's always the first thing i make when i feel summer in the air.

after that, i'm a sucker for cookies of nearly every kind - esp. crunchy, sandy kinds. a particular favorite is a toasted pecan & chocolate chip shortbread cookie which we made in a restaurant i worked in years & years ago.

let's see - what else? a really good apple pie; tart lemon bars; and just about any fruit with a nice cinnamon-y streusel crumb topping on it :biggrin:

Link to post
Share on other sites

Wow. This is a really difficult one. In our house the kids ask what's for dessert before they ask what's for dinner.

I love most desserts and cookies. These are some of the things I make most often when we have dinner guests, so I guess they must be my most favorites, in no particular order:

Rich, dense, but smooth and creamy dark chocolate pots de creme with creme fraiche & berries

Bread pudding - many varieties - with chocolate and/or caramel sauce

Orange almond cookies dipped in Belg. choc.

Cream cheese brownies with latte

Caramelized apple pie

Mascarpone cheesecake

Goat Cheese and fruit tarts

Upside down cake - nectarine, cherry, peach (my daughter's favorite)

Soft and chewy ginger cookies

Chocolate almond lace cookies

Fresh strawberry shortcake (biscuit style, of course)

Fresh fruit crisps

Creme Brulee

Geez, I could go on and on. It would probably be easier for me to write what baked desserts I don't like!


edited by et to add creme brulee (what was I thinking?)

Edited by etalanian (log)

Eileen Talanian

HowThe Cookie Crumbles.com


As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Link to post
Share on other sites

Bread pudding pure and simple (or not so simple).

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett


Link to post
Share on other sites

In no particulr order


any variety of meringue cookie, mostaccioli, frosted sugar cookies, lace cookies, florentines, brandy snaps, macaroons coconut, almond, chocolate. Do bars make the cookie category....


chocolate mud cake, chocolate banana cake-chocolate frosted, banana layer cake with buttercream and toasted extra large coconut flakes, flourless chocolate roll, occasionally a dacquoise. Lemon feather cake. I really am fussy about cakes iced with real italian or swiss style buttercream. Has to be butter no highly stable fats for moi!


there are two pies that elude me and yet I yearn for them always: peach pie and strawberry rhubarb. Almost every version I've had has included soggy wet bottom crusts, overly gluey fillings=more constarch than fruit. Thing is I've had one or two great ones and the memory of them haunt me. Sure I've made some too, but, I think there is a kind of magic that happens with seasonal fruit from its natural habitat that produces something perfect. Georgia peaches for example or Ontario strawberries and rhubarb when we've had just the right amount of rain. I know everyone thinks they have the perfect apple pie recipe but actually I really do. I like a well made frangipane tart with apricots and almonds. Ooh the sour cherry pie. And while techincally this isn't a pie, the butter tart reigns supreme in my heart - occasionally I turn it into a pie -rich and delicious. Coconut pie with a custard base loaded with coconut and topped with real whipped cream, tarte au sucre.

Jeez why don't I tell you how I really feel! :huh:

slinking off now because I am embarrassed about the amount of goodies I love!

Life! what's life!? Just natures way of keeping meat fresh - Dr. who

Link to post
Share on other sites

What? :shock: I have to choose? :hmmm:

Nope, can't narrow it down, and I see that this list is getting full iof all of my favorites already.... I will add something that I haven't seen yet, gingerbread, fresh out of the oven, with freshly whipped cream spooned upon it. Oh, and fruitcake, any kind. Send me yours, folks, don't let it go to waste!

edited by me to add: what, no one else has mentioned black and white cookies or baked Alaskas? There, I have. I feel better now.

Edited by Rebecca263 (log)

More Than Salt

Visit Our Cape Coop Blog

Cure Cutaneous Lymphoma

Join the DarkSide---------------------------> DarkSide Member #006-03-09-06

Link to post
Share on other sites
  • Similar Content

    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Kasia
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      The worst thing about my cranberry-apple cake is the way it looks. It didn't look impressive, but it was so yummy it disappeared from the baking pan before it had completely cooled down. My children said that it was a colourful apple pie, and it really was something like that. Apples with cinnamon are the basis of apple pie – one of my favourite cakes. However, the sour cranberries make it more fresh and interesting. The crumble topping was, for my son, the most important part of the cake. I had to drive him away, because otherwise the cake would have been deprived of its crunchy top.

      Ingredients (18×26cm cake tin ):
      200g of flour
      150g of butter
      3 eggs
      1 packet of powdered vanilla blancmange
      1 teaspoon of vanilla essence
      200g of sugar
      1 teaspoon of baking powder
      pinch of salt
      250g of fresh cranberries
      1 apple
      3 tablespoons of brown sugar
      1 teaspoon of cinnamon
      crumble topping
      5 tablespoons of brown sugar
      100g of butter
      150g of flour
      First make the crumble topping. Put the cool butter, flour and sugar in a bowl. Knead them until you have small lumps. Leave it in the fridge.
      Heat the oven up to 180C. Cover a cake tin with some baking paper.
      Mix the flour with the baking powder and salt. Cream the butter with the sugar. Add egg after egg to the butter, stirring constantly. Add the flour, vanilla essence and powdered vanilla blancmange. Mix it together until you have a smooth dough. Put the dough into the cake tin. Wash the apple, remove the apple core and cube it. Mix the cranberries, apple, sugar and cinnamon in a bowl. Put the fruit on top of the dough. Cover the fruit with the crumble topping. Bake for 50 minutes.

      Enjoy your meal!

    • By Kasia
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...