Ask MetaFilter questions tagged with dessert

How can I make a Dessert Curry?

trojanhorse — Tue, 22 Dec 2009 12:21:19 -0800

I had this idea to make a dessert curry (similar to the idea of a desert pizza) but am not sure if the idea is even possible. My plan so far involves curry spices and a chocolate syrup based curry and perhaps add marshmallows and a substutue for meat or vegtables. Any ideas on how to proceed?

Utterly butterscotch recipes!

orange swan — Mon, 21 Dec 2009 10:53:38 -0800

Please hit me with your best butterscotch cake/dessert recipes. I'm planning a company dinner and when it came to deciding on a dessert, I found I had a hankering for something butterscotch. What are your best butterscotch cake or dessert recipes? I'm thinking something relatively simple that can be served with ice cream, because one of my company is four-year-old boy who loves his ice cream.

What can I do with sweetened condensed milk?

just_ducky — Sun, 20 Dec 2009 10:58:26 -0800

I have about 5oz of left over sweetened condensed milk from making a Key lime pie (yum!). What can I make with this? And how long will it keep in my fridge? The first time I have ever used sweetened condensed milk was for this pie, so I have very little idea what else I can use it for, especially such a small amount. Does anyone have a magical dessert recipe that calls for 5oz of sweetened condensed milk?

Piece of Cake

misha — Mon, 28 Sep 2009 13:38:42 -0800

My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. I'm especially looking for recipes that go well with seasons or themes (for example, for Fall/Halloween, maybe a pumpkin or haunted house chocolate bundt cake), but I'd enjoy anything from your favorite, easy-to-make staples to the most exotic variety. Again, don't forget to include special glazes (and yes, I have seen the top 20 on allrecipes.com).

Frozen Egg White Recipe?

cranberryskies — Wed, 23 Sep 2009 16:06:35 -0800

Help me find the recipe of a delicious frozen dessert I had years ago? A few years ago, I was at a gathering where someone brought a delicious homemade frozen dessert.

All I can recall of this dessert was that it had been frozen, and seemed to be made of egg whites (it had that airy, light, melt-in-your-mouth texture, and was not chewy). It may or may not have had nuts. It was nice and light, not too sweet. The dessert was shaped like a big pile of meringue, with lots of peaks. I remember it being crumbly and breaking apart easily (the piece that ended up on your plate was a pile of messy frozen dessert).

Any idea what this dessert might be, and perhaps even a recipe? I've checked online, and the closest dessert I can find is the pavlova, but I don't think that's what the dessert was - the shape is different, it was definitely frozen, the inside was not marshmallow-y, and there were no fruits or whipped cream involved. This did not help.

The person who made the dessert was originally from Israel, if that helps.

Do you want some tasty brains?

Meg_Murry — Wed, 09 Sep 2009 16:45:30 -0800

How can I bring homemade white chocolate cupcake toppers cross-country without melting or breaking them? I've been asked to recreate these cupcakes for my husband's dissertation defense. I have the mold and bought some Ghirardelli white chocolate chips and food coloring. A test batch indicates this should work out, but I'm concerned about how to transport them as the defense is in another state. I won't have time (or access to a kitchen) to mold the mini-brains when we get there, so I'm planning to make them before the trip and take them on the plane with us. I'll be getting some gel frosting from the supermarket and cupcakes from a local bakery.

My current plan is to pack the brains in tupperware containers layered with waxed paper, and bring the containers in my carry-on bag.

Questions:

Is there a particular brand of white chocolate that will hold up better than others?

Is there a way to prevent the brains from softening or breaking in my carry-on?

Gone gone o form of man, bring me now some Marzipan!

mephron — Wed, 09 Sep 2009 06:40:05 -0800

Looking for recipes for marzipan. Actually making it, not things to do with it. The woman I'm seeing loves marzipan. I mean, she really, really loves it. I can get Ritter Sport dark chocolate filled with marzipan; there's Ben and Jerry's Mission to Marzipan.

But it occurs to me that if I want to really impress, I should find a way to make it myself. I'm aware this is over the top, but it's a skill that can be useful in the future (at the very least, I can make some neat dessert things with it). I've found ones at cooks.com, but it occured to me that the Great Hivemind might have better pointers, or a family recipe, or tips to making it from those recipes.

Turn my plain-jane banana bread into a bombshell dessert thingy.

wowbobwow — Mon, 27 Jul 2009 08:56:38 -0800

Turn my plain-jane banana bread into a bombshell dessert thingy. I am attending a party tonight and underestimated how much cake to bring. I made a 9 inch red velvet cake but it won't be nearly enough, it turns out.

I do have a loaf of banana bread, which is I think decent enough to be transformed into a dessert. It's your standard rectangular loaf, unsliced. It should be something simple to do (aka not hollowed out and filled with truffles, etc). I'm a fairly experienced pastry cook, but I'm stalling out on how to repurpose this.

I'm eager for your ideas!

Who has the best CHEWY peanut butter cookies?

invisible ink — Thu, 23 Jul 2009 19:41:12 -0800

Please help me find the perfect, CHEWY, peanut butter cookie. Requirements inside. Health Valley has discontinued my favorite Wheat and Dairy-Free Peanut Crunch Oatmeal Cookies, so I'm on the prowl for a new brand. Here are my requirements:

The consistency should be more chewy than crunchy.

Main ingredients must be peanuts and/or peanut butter. No chocolate chips, chunks, etc.

No high-fructose corn syrup

All natural ingredients

Preferably organic

Available in southern California. I have access to Whole Foods and Trader Joe's. Online delivery is also a plus!

Thanks in advance:-)

the diabetic who came to dinner

MaddyRex — Wed, 22 Jul 2009 10:36:21 -0800

What food/drink should I bring to a small dinner party where there will be one diabetic person? I'd like to get something everyone will enjoy eating/drinking but that is also diabetic-friendly. Bonus points for a dessert or something I can buy rather than make.

How do you practice moderation when it comes to fatty or sugary foods?

cranberrymonger — Mon, 13 Jul 2009 09:06:15 -0800

How do you practice moderation when it comes to fatty or sugary foods? I'm learning to eat better by using the Canada Food Guide . It's a great tool to learn how to control portions, eat a balanced diet and choose healthy options but it doesn't really take into account "treats!"

I would be miserable without the occasional dessert and I think that moderation (rather than banning certain foods) is key to my success. However, I'm not sure how often/how much is appropriate.

How often do you indulge? What do you eat when you do? How do you ensure you stick to your limits?

What to make when supplies are short?

BusyBusyBusy — Fri, 10 Jul 2009 05:48:52 -0800

Are there some tasty dessert recipes I can make that don't require baking or any of the things I have trouble getting in Ghana? I love desserts, and would like to make some for my lovely hosts here in Kumasi. I probably could find some ingredients if I really searched, but I'd prefer to make things using what is readily available. I cannot use an oven or a microwave, but can cook on a stove top.

Things that are available are... oatmeal, sugar, peanut butter, cocoa, margarine, digestive cookies, condensed milk... I also brought with me a few boxes of chocolate instant pudding.

Things that are available, but inconvenient to get are... butter, milk, breakfast cereals (rice krispies, special k), flour (I have about 2 cups).

Things I cannot find are... chocolate chips (though I could get chocolate bars), flavorings like vanilla or almond extract, marshmallows, corn syrup, brown sugar, cream cheese.

I've had some trouble finding recipes on the internet that fit this strange criteria. So far I've made oatmeal no-bake cookies, which I loooove, but I would like to make something different this time. Thank you so much for your ideas and help!

Tried and true fat-free baked dessert recipes that don't suck?

vytae — Thu, 09 Jul 2009 13:21:02 -0800

I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff. I've heard all the usual tips about using apple sauce, prune baby food, black beans, instant fat-free pudding, etc. in place of the oil. I'm not averse to those things, but I'm having trouble finding any recipes using these techniques that aren't followed by 150 reviews saying how disgusting the results are. So: I'm not looking for general low-fat baking tips, I'm looking for specific recipes that you've actually had good results with. I don't expect the results to taste exactly like the real thing, I just want a non-gross approximation, and I trust the taste of my fellow MeFites more than a slew of random complainers on the internet cooking sites.

(Also, I understand that 2 bites of the real thing may be more satisfying than a huge piece of some nonfat substitute. And that adding sugar to make up for lost fat yumminess doesn't reduce overall calories. And that low-fat diets aren't a cure-all. I'm hoping to head off any derails here at the pass - just recipes, please! Thanks!)

Help me bake a cake!

DeltaForce — Mon, 06 Jul 2009 17:00:47 -0800

I have never baked in my entire life. Now I must bake an amazing cake. Halp plz n thnks! I am making a cake for a special someone's birthday. It will be a white vanilla layer cake (I'm thinking two layers? Three?) with raspberry buttercream frosting.

I will be using very good quality ingredients from a local health food store, so if I do it right, it should come out pretty good.

As I am so utterly clueless when it comes to making baked goods, I would really appreciate any "tricks of the trade" that experienced bakers would be willing to share.

I don't have more than a couple days to make this cake, so I pretty much get one go at it. Anything I should watch out for? Tips for avoiding dry cake, flavorless/over-sweet frosting, and burning my house down?

Thank you!

How do I make the best cannoli filling ever?

jroybal — Mon, 22 Jun 2009 13:34:13 -0800

Headline says it all: how do I make the best cannoli filling? Ricotta+powdered sugar+vanilla? How much of each (or other ingredients) should I use? I made it last night with 1.5 lb ricotta, 1 c powdered sugar, and 1/4 tsp vanilla, using a recipe in some old Italian cookbook, but it came out a bit chalky and not as thick/creamy as it is when it comes from a restaurant. Any specific pointers (or any particularly great add-ins)? Lots of Google hits, but I'm trying to filter out the noise. Thanks in advance.

How to make coffee ice cream pop?

dorgla — Mon, 08 Jun 2009 18:40:44 -0800

How can I make a strongly coffee-flavored ice-cream pop, not using an ice-cream maker, which has a firm but creamy texture, not an icy popsicle-like texture? Preferably low fat. Although I have a sneaking suspicion that fat content is a large part of the reason for the difference between ice cream and popsicles...

nycfilter: romantic night

knockoutking — Thu, 09 Apr 2009 08:40:57 -0800

nyc filter: need advice for a romantic night in the city (on Sat 4/11) first of all, i have been to NYC multiple times before so i can figure my way around the general area without a problem...

that said, gf is currently in nyc and i am coming up from DC to meet up with her/take her out

would like a suggestion for "simple" food -- maybe italian? -- and something else to do -- maybe broadway play? walk? desert? -- on Sat, April 11th.

things to know:
-her hotel is located on times square
-timeline is anywhere from ~6 o'clock-ish until ???
-dont want to break the bank unless i have to haha but if its worth it im all for spending the cash required
-alcohol/wine/drinks is not particularly important
-would prefer that its not TOO far of a walk from public transportation...

thoughts/ideas:
-dinner (obviously)
-broadway play/off-broadway play (but which one is the question)
-dessert (if not a play maybe dessert somewhere else?)

if it was in DC i would have a list of places to go/things to do a mile long -- but NYC is another story entirely...

Does all fortified wine taste like raisins?

DeucesHigh — Thu, 26 Feb 2009 05:06:50 -0800

Help me find a fortified wine that doesn't taste like raisins! So typically I'm a cocktail guy, but recently I've decided I want to find at least one sort of fortified wine that I'll like. Something to have after dinner, as a dessert beverage. To that end, I've been sampling the bottom-shelf offerings of my local Wine & Spirits store to get an idea of my options.

Marsala was the first stop on the fortified wine adventure, and it was so sickly sweet and raisin-y that half the bottle got thrown away. Next, a cream Sherry (might have been Bristol Cream), with high hopes. Nope, this tasted very similar. Madeira? Pretty much like the Marsala. Finally, a five-dollar bottle of ruby Port. This was... slightly better, but nothing I'd buy again.

So my question is this: am I giving myself a totally wrong idea of these wines by buying only the cheap stuff? I'm sure some aficionados will chime in with "absolutely, yes!", but clearly there's some relationship between the taste of $5 ruby port, and $75 vintage port, in the same way that Ten High and Pappy Van Winkle -- while hugely different in quality -- are both still recognizable as bourbon.

Lastly, should I go down other alleys? White Port, fino Sherry? I like the idea of drier and paler, but these are harder to find, at least in Pennsylvania liquor stores.

Best Apple Dessert

yellowbkpk — Sun, 01 Feb 2009 10:30:34 -0800

The best Apple Crisp/Cake dessert in the Twin Cities? It's my birthday weekend and after dinner I'd like to find the best Apple Crustata/Crisp/Cake a la Mode dessert in the Twin Cities area. Can the Hive Mind make any suggestions?

The best I've had so far is Bravo Cucina's version that they recently took off the menu.

Where to buy pies in Charlottesville, VA?

Bizurke — Fri, 30 Jan 2009 04:22:41 -0800

Where to buy pies in Charlottesville, VA? Where can I get a good pie in Charlottesville, VA? My favorites are apple and Key lime, but I'm always up for trying more exotic ones, too.

Feel free to mention bakeries that sell whole pies, restaurants that serve pie for dessert or any where else where pies are sold!

Where to find realistic faux food?

allisonrae — Wed, 28 Jan 2009 11:28:02 -0800

Where can I purchase the best fake cake (and fake food in general) for a fake feast fit for queens and kings? I've long had an admittedly weird, whimsical notion to create a tableau of fake food on my dining table as a sort of centerpiece. Not a bowl of plastic fake fruit so much as a three-tier cake on a cake stand, maybe a couple of plates with a t-bone steak, potatoes, and veggies. A couple glasses of "wine" or a tray of faux chocolates or petit-fours might be fun.

I've had a hard time figuring out where online to purchase this sort of stuff. All the sites I've found via google feature very small, low-res pictures. I'm wary to spend $80 on a fake cake without knowing whether it will look like a glossy lump of play-dough or something that could really fool someone. I know the realistic fake stuff exists... I've seen these sorts of items before in the occasional diner display case (although nowhere I can remember the name of or else I'd just call them up and ask).

Any suggestions?

Yes I can bake a cherry pie, Billy boy, but I'd like to make something else instead

orange swan — Sun, 11 Jan 2009 07:07:46 -0800

Last year when I hosted my family's Easter do, I served a special apple dessert for the sake of an apple-loving niece. This year it's my cherry-loving niece's turn to be indulged. What special cherry-based dessert recipes can you suggest?

Do 3 pies = 1 tasty cake?

high0nfire — Wed, 24 Dec 2008 18:32:07 -0800

Last minute Christmas dessert. Someone at my wife's work made this. It's a "cake" made by taking three pies (pecan, pumpkin, apple) and smashing them one on top of the other into a three-layer "Pie Cake". It was frosted with Pecan Coconut frosting. Apparently it was very very good. We can't get in touch with the guy who made it, so we were hoping the hive mind could help us out. If anyone has heard of this, please let us know if it is as simple as taking pies out of their tins, smashing them (gently) into three distinct layers, applying the frosting and VOILA, a weird but tasty dessert item!

A dessert to remember

rachaelfaith — Sun, 07 Dec 2008 17:54:20 -0800

What is the best dessert you have ever created? This applies to cakes, pies, cookies, et cetera. I would like to blow my family's socks off this holiday season, by way of dessert. I am pretty proficient in the kitchen, so anything ranging from easy to difficult is welcome.

I just want it to be damn good- hopefully memorable enough to be requested in the future.

Please share any recipes you are willing to fork over and why they are superb. I plan on making at least three of the suggestions I get. Thank you in advance!

American Pie

ITheCosmos — Mon, 24 Nov 2008 11:46:31 -0800

How should we class up a patriotic Jello pie? So, my friend linked me to the aforementioned pie, and we were thinking of making it for Thanksgiving dinner, both for novelty's sake, and because one has to go a little bit over the top when one is having an American Thanksgiving dinner in Canada.

However, we were wondering if there'd be a way to make it out of, you know, real foods while preserving the colour scheme and stratified nature. Something blueberry and strawberry based is the obvious choice, but how to make it structurally sound such that the stripes remain distinct? Any notions or advice are welcome.