I'm looking for recipes for ice cream without added sugar—recipes you've made and can vouch for, preferably. The ones I've tried haven't been that great and I want to try again. Any flavor, any base ingredient (dairy-based creams and milks, almond milk, coconut milk, etc.), and any kind of sweetener (sucralose, xylitol, erythritol, stevia, etc.). What's the stabilizer or thickener in store-bought no-sugar-added ice cream that gives it the texture of real ice cream? Xanthan gum? Guar gum? Alcohol? [more inside]
This summer our family is going to try to wean Grandpa off his "pint of ice cream per night" habit. Help me with your ideas? [more inside]
I stupidly agreed to bake desserts for a party of 100 this Friday. I'm a decent baker, a little rusty, but never for so many people. I also need to transport the desserts using NJ Transit and MTA. I need some help getting this organized. [more inside]
My friend is hosting a cocktail charity event for between 60 and 80 people on Saturday. Her caterer isn't providing desserts. She asked for my help and I have 18 hours to figure it out and 53 hours to deliver it. [more inside]
Can I pay someone to make 30 of a specific cake? Is that a thing? [more inside]
I like elaborate cakes, with complicated and/or interesting combinations of flavored fillings, icing and other add-ins-- the sort of thing one sees all the time at restaurants, but that seems to turn up surprisingly infrequently in cookbooks. Thus, two questions: first, what especially yummy, original cake flavor or texture combinations have you encountered in the wild, or in restaurants, etc.? And second, anybody have any excellent recipes for flavored fillings, or similar interesting stuff to add to a cake? [more inside]
My soon-to-be-9 year old stepson has requested that I make him a birthday "pizza" of sorts for his big day. His vision involves a brownie base, ice cream as the "pizza sauce" and cookies as the "toppings." I'm a decent baker and this seems like a thing I could accomplish in a straightforward way but I'm wondering if any MeFites can point me to proven recipe winners for this sort of thing. No food allergies or restrictions. He is a chocoholic. Thanks in advance!
I have too many tangerines, and I'm hoping to convert them into a tasty dessert for my dinner party tonight. I've got most other dessert basics (flour, sugar, eggs, butter, etc) on hand, but I'm doing a grocery run anyway. What will wow my guests? Skill level: Martha Stewart and Bree Van De Camp's lovechild.
Help me identify this Italian dessert that my wife had several years ago. She describes it as layers of Gorgonzola cheese, mascarpone cheese, and dried fruit. Possibly there were other elements but that’s all she remembers, aside from it being delicious. [more inside]
I've been assigned dessert for a Thanksgiving food drive. Everything needs to be dropped off this week, so it will have to sit around for a bit before it gets eaten. What's your favorite supermarket dessert that will still taste good in a week?
I am not a big fan of sweets, desserts, etc. However, my wife is. I would like to try my hand at baking desserts for her. But, since she doesn't want to eat a whole cake/tray of brownies before it goes bad, I'm searching for recipes that are easy to partition and preserve. [more inside]
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
Is there any place on this Planet Earth where I can pick and choose the freezer pop flavors I like such as lime (lemon lime) and orange and not just get a box of "Assorted"? [more inside]
I am in charge of making dessert for an informal lunch for 50-60 people this weekend. I'm looking for delicious dessert recipes that are ideally not too labor-intensive. I am abroad and don't have access to boxed cake mixes, but otherwise have most normal ingredients (except peanut butter and blueberries). If it's something I can make the day before, even better! Thanks for your recipes.
We are having an open-house style barbeque on Monday. Meat and grill duties will be taken care of (along with vegan veggie dogs/burgers and salmon burgers and grilled corn) by my other half. I am not working Sunday and am thus in charge of All Other Things. Feed me some ideas that I can feed my guests. [more inside]
I really love baking although I don't love cooking. I made donuts for the first time over the weekend and it was fun! I'd never fried anything before! I'd like to try some more new challenges! What are your suggestions? I have the basic stuff (food processor, stand mixer, dutch oven, double boiler) but nothing particularly fancy. What desserts -- tarts, cakes, pies, cookies, donuts, candies, new types of desserts I have never before encountered -- will make me try new things in the kitchen and help me feel proud of the tasty and beautiful creation I have created? [more inside]
Surely I can get good gluten-free, dairy-free cake in San Francisco. Where is it? [more inside]
I'm having dinner at a friends house tonight, and for Passover-related reasons, I'm a bit leery of bringing my usual bottle of wine or dessert over. But I feel rather rude showing up empty-handed. Any suggestions for non-food/booze related host gifts? [more inside]
Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
I need to find a great place to have dessert after a concert at Lincoln Center in New York on Saturday night. This is a date situation. [more inside]
I am a huge fan of that really intense almond taste you get in certain desserts. I like eating raw and roasted almonds, in granola, sliced in cookies - but that's not the almond taste I'm talking about. I mean that strong, sharp, sweet almond taste like you get from eating Good Humor toasted almond bars and marzipan and amaretti cookies. Ben and Jerry's Mission to Marzipan was basically my favorite dessert of all time. Does that specific flavor come just from almond extract? And what are your best dessert recipes that really highlight that awesome extreme almond flavor?
What can I do with the pulp from four Sharon fruit (a.k.a. kaki or persimmon)? I just bought them but they were already so soft that when I went to cut the tops off, they turned into goop. They taste fine, though. Does anyone have a good, simple dessert recipe to use them in?
I've been invited to Shabbat dinner at a colleague's house and been tasked with bringing a parev (neutral-- doesn't include dairy or flesh) dessert. Any suggestions? I'll be making it Thursday evening and will be able to store it in a fridge until I serve it. A caveat: I'd prefer something that is 'naturally' parev or better parev rather than something where I'm using a ton of margarine or oil to make an inferior pie crust but will make an exception for a really amazing dessert!
I am looking for recipes for dessert made with goat's milk. Bakery items preferred, but any ideas welcomed. [more inside]
Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
I need to make a dessert for a birthday party next week. There will be about 30 people there I think, but desserts are definitely not my forte. My dessert making experience includes: Banana Bread, Chocolate chip cookies, banoffee pie, fruit crumbles and a not great cheesecake. I did not bake ANY cookies as a child and in general, I love cooking but not baking. Also, I will not have use of an oven on the night, so I need to pre-make my dessert and bring it with me. [more inside]
I don't have a clue what to make her for a dessert, I have been trying to find ideas on internet but I would really like to make something simple that doesn't call for odd ingredients I don't have. I see you can get low carb ice cream and I was thinking maybe using that as a starting point - what can I make that would be good? [more inside]
How will changing variables in this microwave chocolate cake recipe change the outcome? [more inside]
Your favorite icebox cakes / put everything in a baking dish and let it sit in the refrigerator and get really delicious-type cakes? Let me have them so I don't have to turn my oven on this summer. [more inside]
Seeking ideas for stunning desserts. Please share with me your tried and tested recipes that impress! [more inside]
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
I am attending a barbecue this weekend and have volunteered to bring an awesome dessert. Difficulty level: I will be traveling 2 hours by car the day before to get to where the barbecue is and spending that day and the next doing something else, I will have no access to refrigeration for at least 8-12 hours at a time for those 2 days before the barbecue, assume I will not be able to do anything much in terms of last-minute preparation (like whipping cream immediately before serving), no fruit please. I will need to prepare it Thursday night to serve Saturday night. I am a reasonably experienced cook. [more inside]
Inspired by dotgirl's cookie question. In college (Houston, TX, 1988-1992), the cafeteria used to make a pie I loved. It must have had a crust of some sort but I don't remember what. It had a thick layer of dry, sweet, chewy, crunchy granola-like (but not granola) stuff - topped with a thick layer of whipped cream type stuff. The granola-like stuff was the key to the deliciousness - chewy yet crunchy at the same time; somewhat rice-krispy like. I haven't run into it since, and can't find the right terms to get a hit on google. Anybody recognize it? Thanks!
I once frequently ate in a cafeteria where they served a delicious dessert-slash-side dish of canned pears with a filling of pineapple and what I think was cream cheese, and while I've come close to replicating it, I can't get it exactly right. I've googled this to death; I've beginning to wonder if it was one of those recipes you find in, say, a Jell-o cookbook from the 1970s or on the side of a cream cheese box. [more inside]
I have a Duncan Hines Angel Food cake mix that is several years old and a non-working oven. Can I make cake or something like it? [more inside]
I'm in charge of making dessert for a dinner party. My friend is eating for her thyroid, which essentially means no refined sugar or gluten or cow dairy. I'd like dessert to be something she could eat, but also, um, delicious, and dessert-y (i know i could make applesauce, but that depresses me). It is winter in Quebec and berries are six bucks a container. What can I make that satisfies all of these dinner party requirements? Thank you!
What is this dessert I read about on a blog? It was cooked by a German person and the blog author wrote: "It was like a really, really thick pancake cooked in a huge skillet, then cut up into big chunks, and topped with a syrupy, crystallized type of peach topping that was just to DIE for. Everyone in Germany/Austria/Hungary knows what it is". I don't think she knew what it was called, but I want to, because it sounds freaking delicious!
My hello dolly bars are a delicious but crumbly mess. How do I salvage them? [more inside]
I'll be attending a holiday party and said I'd bring a dessert. There are a few specifications. [more inside]
My awesome niece, age 12, will be visiting for Christmas, and I'd like to make some homemade treats she can eat. Difficulty level: multiple severe food allergies. [more inside]
I need a Thanksgiving-related, autumn-inspired dessert to bake. I would like something with some manner of fall seasonings like ginger or cloves that will make the house smell like the holidays. I am not looking for pumpkin pie (other pumpkin recipes are welcome though). [more inside]
What's an easy pie to make? I don't really cook or bake, but I have to make a pie for Thanksgiving because of reasons. [more inside]
I like vanilla, caramel, butterscotch, brown sugar -- what are some reasonably easy-but-delicious desserts I can make that allow for multiple servings over a few days/a week and aren't too troublesome/weird to make, ie., not creme brulee? [more inside]
My friend does a ramen night every so often, where he makes ramen completely from scratch. I'm often tasked with dessert because I'm a blogger and baker... I've already made plenty of desserts with black sesame and green tea so I want to try something new. I have taro powder and was originally going to do something with taro and coconut. I already even made taro marshmallows. But then I remembered that I had bought a bag of kinako/soybean flour some time ago and I should use it... I found a recipe for a kinako chiffon cake but would an ice cream be better? [more inside]
I'm hosting a casual dinner party this weekend, and my friend's favorite part of any dessert is whipped cream, the more decadent the better. What dessert recipes feature whipped cream as the star of the show? I'd prefer suggestions that are relatively easy/quick and not too expensive, and that don't have any hard to find ingredients (I've thought of icebox cake, but haven't been able to find the wafers for sale, and don't have the time to make my own.) Thanks!
For some reason, probably a combination of sweet tooth and several years of conditioning, I don't feel full after lunch/dinner unless I eat something sweet, ie. a dessert. But I would like to change that, especially after witnessing family members dealing with medical issues which would benefit from a healthier diet and observing the daily negotiation for/extortion of candy in exchange for a few bites of food between a toddler and his mother (not me, thank god). So I'm thinking about starting a new habit, some after-meal routine which would make my brain and stomach know I'm now done with eating, in place of eating a piece of cake or chocolate. [more inside]
I'm going to a "spicy food party" this weekend, and I want to bring a dessert... [more inside]
Yesterday we went strawberry picking and ended up with nearly 10 lbs of ripe juicy berries. I need your most decadent delicious strawberry desserts. [more inside]
Found this silicone mold at the thrift store today. My guess is it's for making some sort of fruit-filled baked dessert. I'm imagining something similar to a strawberry shortcake. What is it for? [more inside]
One of my colleagues is moving away to take a job in Seattle and we're having a going-away party for him in a few weeks. I enjoy baking and I thought it would be pretty neat to have a Seattle-themed recipe for the party. I spent the first two and a half decades of my life in Seattle and used to work at the institution he's going to, actually, but I cannot for the life of me come up with a good idea for a Seattle-themed dessert to bring to the party. I see some things online that are either waaayyy too elaborate for my culinary-artistic skills (like cakes with very, very elaborate Space Needle and Mt. Rainier decorations on them) or that are just kind of ugly. What can an intermediate baker do? (It doesn't HAVE to be a dessert, but I feel like those allow for the most creativity.)