Favorite Dessert

Marathon Bar

Tiramisu

Spoon Candy

Vanilla milkshake, or Toll House cookies, warm, with ice cold milk.

R1, you know the candy was cheap shit. It was that 12" ruler that sold you.

Homemade pies (Apple, Cherry, Peach) ala mode. Specifically, Ben & Jerry's Vanilla.

I recently had homemade Chantilly Cake that was very good.

As an adult I love Italian Rum Cake (photo below), hated it as a kid and pleaded with my mother not to have it for my birthday.

Not much of a sweet tooth, but when I was kid I loved profiterole.

I worked as a substitute teacher for a high school cooking class a few years ago, and seven teenagers made the best damn pumpkin roll I ever had

This……

Layered chocolate cake (with chocolate frosting).

Creme brulee.

Pecan pie with a good crust & whipped cream and/or vanilla ice cream.

Key lime pie.

Hazelnut dacquoise with buttercream filling. At Windows on the World. So leaving now something of a bitter-sweet after-taste.

My Nana's butter poundcake, lemon poundcake and lemon coconut layer cake. I can still taste the batter I got to lick from the mixing tools - what child didn't love that treat?!

My grandparents loved me so much.

An Atlanta restaurant I used to go to served a warm chocolate cheesecake that was divine.

Tomate Confit aux Douze Saveurs, courtesy chef maitre Alain Passard

Stewed tomatoes stuffed with fruit and spices, served alongside anise ice cream.

Pavlova drizzled with fresh passion fruit and served with fresh Australian/New Zealand cream.

Bananas Foster served table side at The Restaurant at Convict Lake in the Eastern Sierra.

R9 - Isn't that like a trailer park version of a profiterole?

A sfogliatelle from Termini's, since St. Joseph's Cakes(zeppoli) are not available year round.

Aunt Max's Chocolate Upside-Down Cake. Vanilla ice cream is de rigueur.

Bread pudding, with raisins( don't throw things) As good as it is warm it's even better next day cold. Mit Schlage. Danke.

Homemade lemon sorbet, with lemon brown-edge cookies.

My late MIL's fruit cobblers. Peach or blackberry, both are great. Oh yeah, vanilla ice cream again.

Walnut/Cranberry pie.

Julia Child's Chocolate Mousse. I always add a little orange zest.

Crêpes Suzette!

Pineapple Upside-Down Cake

I saw this in an old '60s magazine. If I ever made it, I'm certain it would be my favorite dessert ever.

R21, that looks good

Semen

Chocolate souffle

Rum raisin ice cream. Judge however you’d like.

Key lime pie

Chocolate creme brulee

Another vote for bread pudding with raisins, R18, and for thin brown-edge lemon cookies - Nana baked both. Thanks for reminding me.

Maybe I'll bake some lemon cookies this weekend. Funny, bread pudding is the only food in which I tolerate raisins.

Shortnin' Bread

A really good coconut cake.

Sahara. Oh, wait --

R9 My favorite cream puffs are made from the recipe that used to be on the Stella D'oro Anginetti cookie package. It's a bit white trash (cool whip & cream cheese form the base of the filling), but I love it. I still wish they made those Anginetti cookies. They were wonderful.

Edwards Key Lime Pie

My mom's lemon meringue pie. Real meringue, not that marshmalloy shit you get in a grocery store.

Carrot cake with cream cheese frosting.

plain chocolate

My favorite dessert is a second large pizza with extra 2x cheese, pepperoni, and baco-bits. And of course a 2-liter Dr. Pepper to wash it down.

mille feuille 😋

Jello Cheesecake.

I first had it at a Hawaiian restaurant. (In Manhattan Beach California, of all places) and it was amazing!

It's not as sweet as it looks.

R39 something about the Jell-O does not sit right with me. Seems like it wouldn’t taste that good. But I’m willing to give it a try if someone made it for me!

Coconut cake. My aunt made the most amazing seven-layer coconut cake.

Rice pudding

Black bottom pie. My mother’s favorite.

Black Bottom Pie sounds like a porno

A simple scoop of vanilla ice cream on top of a brownie with a generous drizzle of chocolate sauce and a handful of fresh raspberries.

Cheesecake

Indian rice pudding (kheer) is really good.

R35 Same!

Hostess fruit pies.

My grandmother was a terrible cook and slightly less terrible baker. But she mastered a simple vanilla custard pie. It was flawless.

She made one every time I came to visit. I think I broke her heart one time when I sarcastically asked about dessert and spoiled her "surprise" of pulling one out of her refrigerator. She never made one for me again. Sadly she died not long after that event and I would give anything to have one of grandma's vanilla custard pies again.

Grandma Tootie's Root Toot Tootie Beep Bom Bippity Boo Von Veepity Von Voopity Zam Zowy Sham Wow-wee Brownies

Tiramisu or crème brûlée.

You Americans are so trashy.

Sacher torte with cream.

Years ago in WDW they had an exquisite bread pudding topped with vanilla ice cream covered with bananas foster. It was insanely good.

The gelato in Italy throughout the country is wonderful though I haven't been there in years. What they call gelato in the US is a joke.

Banana ice cream with a proper hot fudge topping.

Blackberry cobbler

Sachertorte

Profirerole

Peach tart

R54 types fffffat and hasn't traveled overseas in years because the jets can't hold her.

This. I made it. It's a variation of delizia al limone. It's layers of pan di spagna bathed in limoncello syrup. Between the layers is a mixture of pastry cream and lemon curd. It's covered in a combination of whipped cream and the pastry cream/lemon curd that was between the layers. Decorated with candied lemon peel (yeah, I made that too.)

If I weren't on this diet, I'd be making a lot of this.

Pancakes Barbara!

Angel food cake with fresh berries

Not one mention of terminally overrated red velvet cake

I had the best coconut/macadamia nut cake at a private club in Honolulu. The next time I went there, I was no longer a member, and I spent most of my time trying to find a great cocoanut/macadamia nut cake to match that one. I didn't find one.

Try the “House Without A Key” at The Halekulani, R60. They have a superb coconut cake, one of the best I’ve ever tasted… although it doesn’t have macadamia nuts.

Not a difficult recipe, as it turned out.

Bumpy cak!

Home made Schwarzwalder Kirsche Torte with lotsa booze in it!

I had this apple cake at a local chain and it is to die for!

There is a French cafe in Palm Desert outside of Palm Springs that has a pastry called a white lady (probably based on the Norwegian dessert) and it’s ridiculously delicious. Also, I did a food tour in Rome where I had a cherry ricotta pie that I will never forget. And,though it’s not fancy, Arizmendi Bakery in San Francisco has a cherry corn scone I crave all the time.

There is a local, family-run Italian restaurant where we often go on a night out, which makes the best tiramisu I have ever tasted. I could probably eat a whole tray and still not be satisfied.

If I'm cooking, and especially if I want to show off to house guests (not that that has happened much in the last 18 months or more), I make rosewater panna cotta with a tangerine reduction and pistachio crumble. Sounds fancy, but it is actually really easy to make, absolutely delicious, and never fails to elicit compliments.

A restaurant on the UWS called Good Enough to Eat — once or twice a week they make a banana chocolate chip layer cake with peanut butter frosting. I can’t shove it down fast enough.

So our beloved eldergays are saying if they have a chance to be fucked senseless by him, they'll decline the offer?

Blintz filled with apricot jam.

Toll House pie from Coco's. I have no idea if they still make it because there hasn't been a Coco's in my area for years, but it was amazing - like a cross between a chocolate chip cookie and pecan pie.

Boston Cream Pie from Marie Callender's. What was great about it was that the cake was white and fluffy instead of the yellow spongey cake that a lot of Boston Cream Pies have, and the lighter flavor and texture played really well against the rest of the ingredients. They also didn't overdo the chocolate.

A local diner in my area had a dessert consisting of half a waffle with sliced banana, a scoop of vanilla ice cream and whipped cream with a drizzle of caramel. Simple but it was REALLY good.

Apple Pie!

Sticky Toffee Pudding

Pavlova

This thread reads fat.

Grace Foster.

R64 = Frodereck Fronkonsteen

[quote] Bumpy cak!

Oh dear! May I suggest a prescription for Valtrex?

[quote]This thread reads fat.

Duh. It's about DESSERT. Did you think it would be full of descriptions of health food?

Kitten Pie

Bumpy cake looks similar to radio/radial bars which are a DC/Baltimore/Richmond thing and have become difficult to find.

Coconut bars (known as Leamingtons in Australia) are a popular olie in the Cleveland area.

Can any of these suggestions be deep-fried?

Flummery Tart

I can think of two:

Passion fruit flan from the 4 Cats restaurant in Barcelona. I've always disliked flan, but the meal I had at this place was price fixe, so the flan was included. It was one of the most delicious things I've ever tasted.

Spoon bread from Richmond, Virginia. Kind of like bread pudding (which I'm not crazy about), but not as heavy or sweet, and with a better consistency.

Linzer torte.

Butterscotch pudding (with chocolate sauce & whipped cream) from Tommy Bahama.

Brownie with scoop of Haagen Dazs vanilla ice cream and Mrs. Richardson's caramel / butterscotch sauce.

Condensed milk blended with lard then covered in powdered sugar

A nice summertime Hummingbird Cake is always a welcome taste sensation.

Two celery sticks, three twigs, and a stone.

Oh dear, I've upset the fatties. Have another Little Debbie, R88

Sahara …maybe Kalahari.

Sorry, R89...not fat. I just have self-control. You sound like the sugar/carb addict who can't control themselves and has to skip dessert.

So many possibilities but I think the richest dessert I have ever had was Seven Layer Cookie Bars

Coconut, pecans, chocolate and butterscotch on a Graham Cracker Crust with Sweetened Condensed Milk poured over the top

Macaron cookies. (Different from macaroons, which I also like.)

My favorite is home made pie. However, being single, I don't want to make a whole pie. Besides, it's best when it's warm and even I can't eat an entire pie in one sitting.

So my favorite is to make single-serving pies using a camper pie iron. They work great on my gas stove. I make a couple of batches of pie dough, roll and cut it out to fit the pie iron. Then I stack the pieces of dough between parchment paper and stick them in the freezer. When I'm in the mood for a warm piece of pie I take a couple pieces of dough out of the freezer. While it thaws, I peel and slice and apple, toss it with a just a touch of sugar and spice, then add a spoonful of sour cherry preserves to the apple filling (the filling has the pretty color and tanginess of the cherries, and the crispness of the apple). Place a piece of the dough in one of the pie iron cavities, spoon in the filling, top with the other piece of dough, turn on the gas burner, and spend seven or eight minutes turning and toasting it till the crust is perfectly baked. Yum.

If you're single, those pie irons are the best. Quick toasty cheese sandwiches, meatball sandwiches, even pocket pizzas. A fast way to have something hot for dinner.

Sounds good, R94. I love fruit pies as well.

R11, I had hazelnut dacquoise at The Black Sheep in the spring of 1978. It was on far West 12th Street, probably @ Washington or Greenwich Street. It instantly became my all-time favorite dessert, but I moved from New York and was unable to find it again until I bought Jacques Pepin's La Methode about a year later.

I tried to make it the same day I planned to serve it. It had at least three different types of layers. I was so inexperienced at cooking, it basically took me all day, and I also had the rest of the menu to deal with, turkey Prince Orloff, in which I failed to cook the onions before putting them in the stuffing. It would have been a Mary Richards-level dining disaster, but the dacquoise was so, so wonderful. And it was even better as I ate it over the next few days.

Thanks for the memory.

r56, do you have a recipe for your variation on delizia al limone? The ones I find online are for the single dome portions. It looks and sounds delicious.

I actually don't, R56. There are some recipes out there in Italian and I used several to put it together.

I had a double recipe of lemon curd in the freezer which is how the whole thing started. I wanted to use it up. That came from Ina Garten.

The pan di spagna was a standard recipe - for each egg, use 30 grams of sugar and 30 grams of flour/potato starch. So my sponge cake was 5 eggs, 150 grams sugar, 150 grams 00 flour (or 75 g flour, 75 g potato starch). You have to beat the eggs for a long time and sift in the flour. Watch videos on how to do it. I used an eight-inch pan.

The syrup was water 35 g, sugar 35 g, and limoncello 70 g. I had made limoncello which is how I ended up with all the lemons to make lemon curd.

Pastry cream - I honestly don't remember the recipe I used but it was just a standard recipe with milk, eggs, sugar, flour (wheat or rice), etc. Cook it with the zest of a whole lemon.

Candied lemon peel, just google it. I did. It's a garnish and not necessary.

Whipped cream: I'm providing the link to the stabilized whipped cream. I used the gelatine variation.

It sounds complicated but I was lucky to have the limoncello and curd already. But you can make the all the pieces in advance. The lemon curd can be frozen (mine was). You can make the syrup a week ahead and keep it in the refrigerator. You can easily freeze the sponge cake too. The pastry cream should be made the day before. Candied lemon peel...months ahead.

Assembly: Mix the lemon curd with the pastry cream. Cut the pan di spagna into three. I put the limoncello syrup in a squirt bottle and used that to soak the layers (not too, too much but don't be afraid to get it wet). Top two layers with about two thirds of curd/pastry mixture, using the syrup on each layer as you go along. Whip the cream according to the directions and fold the remaining curd/cream mixture into it. Frost and pipe that onto the cake and refrigerate for about three hours before serving.

Confession: I'm a failure at pastry cream and this time was no exception. Don't be afraid to cook it long enough. Mine was too loose and I ended up using xanthan gum to get it thick enough to use.

It can probably be simplified and would still be delicious but I had rice flour, potato starch, xanthan gum, 00 flour, gelatine powder etc in the pantry. I think it ended up using 18 egg btw. Anyway, good luck.

I was going to post Bumpy Cake before R63 but thought it might be too regional to Michigan.

Kristen Bell mentioned in an interview recently she used to go to Meijer's at night with her friends for Bumpy Cake ice cream when she was in high school.

Yellow cake with buttercream frosting.

R89, I'm sure you have self-control. Just like how you look 42 even though you're pushing 60.

The classic Kraft recipe for plain cheesecake that has a sour cream topper and lemon zest in it. It was my godmother’s way of making it and is my favorite.

Also, chess pie.

Classic chocolate layer cake served with Coke over ice. Mmmmmmmmm.

Reese’s peanut butter pie from Baker’s Square. It put Marie Callender’s to shame!

R99 you are right, it is regional. But there are many Michigan ex-pats around the country that have it shipped to them. I’m sure they tell their friends about it too. I give Sanders as gifts at Christmas time. My friends love their hot fudge sauce. My mother got me addicted to bumpy cak way back in the 70s. I try not to order from Sanders too often. Maybe once or twice a year.

I randomly found Bumpy Cake at Vons grocery store in Glendale, California a few years ago, and had to inspect it to make sure I was seeing correctly and it was legit

I've waited in line at See's Candies and ordered a box of only Butterscotch Squares, which are chocolate-covered packed brown sugar squares.

And - oh yes I did say yes to the free custom gift wrapping!

Werther's hard candy. Perfect for long afternoons of watching tapes of MURDER SHE WROTE on my VHS before 8pm bedtime.

When there were more independent bakeries in LA, you could find more regional stuff. I would bet that the bumpy cake place in Glendale was also the bakery that carried Cleveland style coconut bars, which a Jewish bakery in West Hills also used to make.

Trader Joes, Coffee Bean Blast Ice Cream.

Toasted Almond Ice Cream Bar

Coconut Chocolate Balls

r112 Is that the original recipe from 'South Park' or the one from Pete Schwetty?

chocolate crossiant

I’m going to sound like a white trash, DL fattie here- but the under $5 Pepperidge Farm Lemon cake, found in the freezer aisle and thawed out for an hour rivals pretty much any and every premium NYC dessert I’ve ever had, and I’m a jaded bitch who’s been around a block or two.

It’s heavenly if you like lemon.

It’s a rare treat and my husband and I eat just a slice after a big meal- and then have to throw the rest of the box out-

because it will absolutely taunt us from the fridge to eat the rest of it until we do.

r115 If you really want to test your willpower/won't power, stack a thin slice of the lemon cake with one of PF Coconut Cake. The only thing going into your trashcan will be the two empty boxes.

A friend told me this.

And he's right about everything.😉

So funny when OP asks us to identify a favorite dessert, and the power bottoms have to list 5 or 6 desserts LOL

[quote] It’s a rare treat and my husband and I eat just a slice after a big meal- and then have to throw the rest of the box out

This is why the world hates us.

[quote] So funny when OP asks us to identify a favorite dessert, and the power bottoms have to list 5 or 6 desserts

power fat-ass bottoms.

R118, my aunt once had half a dozen different birthday cakes prepared for my husband’s surprise party!

She quickly had them all packaged in Tupperware and insisted every last one be removed from her home because she knows how to avoid gaining weight.

[quote] She quickly had them all packaged in Tupperware and insisted every last one be removed from her home because she knows how to avoid gaining weight.

By always making everyone else look fatter than her?

Lolz @ R121!

It’s not technically a dessert but the apple pancake from the Original Pancake House. It’s deeeelishious!

I love guys with spare tires and dessert-fed fat asses and all this little girl fat-shaming is irrelevant

Gateau Diane made with pineapple instead of chocolate.

Tres Leches. Can’t make one because I will eat the whole thing by myself.

Coconut cream pie. It was imprinted on my young brain from Gilligan's Island reruns and continues to have a Pavlovian effect on me.

They were simpler times. I never questioned how Maryanne had the ingredients to make it whilst stranded on a desert island.

Used to make a 4-layer lemon cake with lemon icing infused with whipped cream and fresh strawberries on top.

It was so good. Hell, I should do that again.

No, wait, I'm now a fat person with high cholesterol.

R127: At least we know they had coconuts.

Amygdalopita

R72 Same! apple pie

Spice cake with cream cheese frosting. I'm drooling just thinking about it.

Croquembouche: a tower/tree of custard-filled cream puffs, bound with spun sugar.

One year and ten pounds later.

Bump.

At a Morgantown restaurant in college: Passion fruit sorbet w/a "cherry" on top, made of fresh cherry & habañero sorbet. This was years and years ago, and I'd just never considered that something which was physically cold, could be spicy. And that "cherry" garnish definitely was both. I ate it off the top, all at once, not realizing It was meant to be consumed a bit at a time, w/the passion fruit component.

At a different meal, they also served a selection of chocolates from Central and South America, which was lovely.

The specific restaurant where I had these experiences closed several years later, but the (straight) couple that had had that place, opened another in Morgantown, which I believe is still in operation (linked below). I still think about those desserts, and that sorbet experience was eye-opening.

Cassata cake (the Cleveland version, not the Sicilian one)

Eton mess

Key lime pie

Tres leches cake

To R6, I love Italian Rum Cake, had one for my 61st birthday this week (so delicious). The best one IR cake I ever had was in Philly-Cafe Roma's in Roxborough!!! Key Lime Pie (I make that). It's delicious.

Blueberry pie is delicious.

Some things I'd make myself:

yellow cake with chocolate whipped cream frosting

yellow cake with lemon curd, whipped cream, and berries

cobblers and crisps (crisps are easier)

Boston Cream Pie (can't get away from yellow cake)

fruit tarts

peppermint brownies soft and chewy chocolate heave n

Grape Jello with Prunes!

Profiteroles

pineapple dream is the best i've ever had!

A good brownie, large piece, with a scoop of good vanilla ice cream.

Way back in the day there was a restaurant near Lincoln Center named The Ginger Man. They had a chocolate and a nut roll that melted in the mouth like cotton candy. The restaurant is long gone but to this day I've never had anything I've liked better. I was about 12 the first time I went there and I thought I'd died and gone to heaven, that nothing in this world could taste that good.

A crème brûlée that I got in Cannes one summer. It was brought to the table in the small copper skillet it was prepared in. Perfect temperature. He torched the caramelized sugar perfectly, so that when I tapped the center with my spoon, it cracked uniformly to the outer edge. Heaven.

Mississippi Mud

Mama's Cannolis and Claim Jumper I Declair