I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe. [more inside]
posted by ErWenn on Dec 8, 2008 - 5 answers

What's good to eat at Russian-immigrant grocery stores and bakeries? [more inside]
posted by Bookhouse on Sep 2, 2008 - 10 answers

A friend has requested that I make him a birthday dessert with the following ingredients: cheesecake, bananas, and chocolate. [more inside]
posted by angiewriter on Aug 21, 2008 - 17 answers

Do you know any easy-to-make cookie (or just dessert) recipes that have no eggs? Bonus points if there are no ingredients that would require a trip to the grocery store (no buttermilk, no special chocolate, no fancy egg-substitute, etc.).
posted by flibbertigibbet on Jun 14, 2008 - 19 answers

Looking for a way to bake some treats without baking the entire apartment. [more inside]
posted by melissam on Jun 2, 2008 - 25 answers

Help me recreate (or buy) this amazing halvah-based dessert. [more inside]
posted by liketitanic on Apr 23, 2008 - 6 answers

I'm planning a birthday which I celebrate enthusiatically only once every 7 or so years...anyways...I'm planning on baking lots of sweet things and feeding all my friends. I need to start baking early to get it all done and would like suggestions for small(portioned) sweet treats that can be made in advance and transported easily. [more inside]
posted by beckish on Mar 19, 2008 - 19 answers

This year when I host the Swan family's Easter celebration as I always do, I'd like to serve an apple-based dessert for the sake of one of my nieces, who LOVES anything apple. She doesn't seem to much like cake of any kind. She does love apple pie and apple crumble/crisp, but they seem too ordinary. What recipes do you have for a *special* apple-based dessert?
posted by orange swan on Jan 16, 2008 - 21 answers

Please recommend a delicious, decadent, primarily chocolate dessert that I can make for Thanksgiving. Some constraints inside. [more inside]
posted by peep on Nov 14, 2007 - 36 answers

Your best red velvet cake recipe! The caveat: I want to make it the traditional way, with red sugar beets instead of red food coloring. I've heard the beets add a moistness that simple cakes with food coloring cannot hold up to. Does anyone, anywhere, have tried-and-true recipes? I have Googled a few but know not their reliability.
posted by schroedinger on Oct 6, 2007 - 11 answers

It's almost that time of year again. Please share your favorite THANKSGIVING DESSERT AND SIDE DISH RECIPES. I am sick of making the same things every year. I have 15-20 guests, same group every year. [more inside]
posted by Lylo on Sep 23, 2007 - 33 answers

Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
posted by anonymous78 on Mar 17, 2007 - 5 answers

Who has some great tasting, SUGAR FREE, dessert ideas? There's a little bit [more inside]
posted by keep it tight on Oct 30, 2006 - 12 answers

What the Buddha Craves. What does this phrase mean to you or how does it make you feel or what does it make you think of? [more inside]
posted by dobbs on Sep 5, 2006 - 60 answers

Following up on this AskMe, I have my first customer: dessert for 15 ppl in late August. (Woohoo!) However, I still need to come up with a name for this dessert/catering company. Suggestions? [more inside]
posted by dobbs on Jul 13, 2006 - 59 answers

I'm considering starting a small catering company. I know nothing of catering, waitering, or anything connected to the business. I just like making desserts, dips/spreads, and soups that just about everyone who's tasted 'em thinks I should sell 'em. Advice? Book recommendations? Next steps? Caveats? What should I charge? More questions inside. [more inside]
posted by dobbs on Jun 2, 2006 - 21 answers

Anybody got a good recipe for galub jamun? The "Urban Peasant" recipe that keeps popping up on Google isn't quite what I'm looking for. As authentic as you've got, please and thank you.
posted by briank on May 25, 2006 - 6 answers

What sweet was I eating when I studied in Nepal? [more inside]
posted by anonymous78 on Apr 28, 2006 - 6 answers

What's the secret to baking cookies that stay soft? [more inside]
posted by macadamia on Dec 14, 2005 - 44 answers

A friend of mine is starting a catering business focusing on sweets. She has decided that her theme for her menus, business cards, etc will be an in-motion bee. She would like to continue this theme to her desserts as kind of a signature. Any ideas where to find bulk quantities of a tastefully rendered bee that would look appropriate attached to, or set along side, a dessert. I'm picturing something the size of a quarter or half-dollar. Thanks in advance!
posted by jbradley on Jul 25, 2005 - 14 answers

I need help reverse-engineering a dessert recipe. It was a pear calzone, with white chocolate inside with the pears. I can do the calzone dough no problem, but what do I do to soften up the pears (and do they need sugar like an apple pie?) and how do I bake it so the chocolate inside doesn't go all horrid?
posted by krunk on Nov 3, 2004 - 18 answers

Cake! I'm looking for a fabulous, over-the-top cake recipe for my Mother-In-Law's birthday. [more inside]
posted by Secret Life of Gravy on Sep 30, 2004 - 20 answers

Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted by DevilsAdvocate on Sep 15, 2004 - 13 answers