What''s your favorite dessert?

[FrekeChild]

Mine is creme brulee. Second is a Gateau Saint Honore.

What''s yours?

 

[beau13]

CHEESECAKE!! Cherry, Chocolate, Turtle Cheesecake, any kind of Cheesecake!! Or..no dessert at all!!

 

[Irishgrrrl]

Baklava, hands down!

 

[Dancing Fire]

Date: 7/11/2008 10:14:21 PM
Author:FrekeChild
Mine is creme brulee. Second is a Gateau Saint Honore.

What''s yours?

Freke
make me some!

 

[iwannaprettyone]

Creme Brulee! Closely followed by lemon brulee....

 

[Harriet]

The Ispahan. Freke, pwetty pwease?

 

[Fly Girl]

Anything chocolate!

 

[FrekeChild]

Is it your fave DF?

I don''t have all the stuff to make it. I lost my torch, but I don''t have ramekins to make it in anyway. Those are at my parent''s house.

lol Harriet. One of these days. I''d actually think about making it right now if I had the stuff, but I think it''s probably more work than I''m feeling up to at the moment...

 

[Bia]

Sorry, can''t pick one:

Flan, ice cream and a good, dense chocolate cake...yummmmmm!

 

[Dancing Fire]

Date: 7/11/2008 10:32:16 PM
Author: FrekeChild
Is it your fave DF?

I don't have all the stuff to make it. I lost my torch, but I don't have ramekins to make it in anyway. Those are at my parent's house.

lol Harriet. One of these days. I'd actually think about making it right now if I had the stuff, but I think it's probably more work than I'm feeling up to at the moment...

Freke....i'll take any dessert.

8:00 Pm. i better go get something to eat.

 

[diamondfan]

I love sweets.

Baked Alaska, Bananas Foster and Floating Island is great. Creme brulee with a nice hard sugar crust is great and I love creme caramel

I am not always in the mood for heavy chocolate.

 

[Kaleigh]

Tonight we split a chocolate souflee with friends, it was soo yummy. But creme brulee, with a hard crust is to die for. Also love cheesecake.

 

[Fancy605]

I can''t pick. I love all ice cream and homemade (non packaged) baked goods as long as they do not contain bananas, mint, cherry or nuts or that gross syrupy fruit compote junk (Fresh fruit please.) Otherwise, anything is okay with me.

It''s strange I LOVE baked sweets, but I don''t like candy at all except for maybe if it''s crushed up in ice cream.

 

[Linda W]

Tiramisu and cheesecake.

 

[brazen_irish_hussy]

Those chocolate cakes with the molten centers and vanilla ice cream. I have had it as brownies, cakes and souffles (sp) and I just love it.

 

[bebe]

Carrot Cake (mine!)

 

[pocahontas]

Mmmm, I''m such a dessert wh*re

Seriously, I''ve never met a dessert I didn''t like

 

[jewelerman]

1-brownie with carmel frosting
2-chocolate Mousse with real whipped cream
3-apple pie with whipped cream and nutmeg on top

 

[choro72]

Oh no, a dessert topic! I must write! And I must write long! So you are warned...

I''m a dessert freak, but I''m a picky dessert freak (I''m mistyping freak as freke now...

). Chocolate used to be my favorite thing, but now I tend to enjoy more subtle flavor. Vanilla and milk are my favorite. I don''t choose anything chocolate, mint, or fruit flavored dessert. The only exception I make is if it is real fruit, not flavored. I don''t like fruit syrup either. I dislike caramel with a passion.

Soft serve ice cream is my thing now, and again I always choose vanilla. No Strawberry or chocolate. In Japan, the area where my parents live is known for growing cows, so naturally the place is known for the soft serve ice cream. They have green tea, blueberry...Any flavor you can think of. My favorite is vanilla, milk, and coffee. Mmmmmm.

Restaurants tend to serve mostly chocolate related desserts, so it narrows it down for me quite a bit. I also don''t like anything typical, like apple pie, cherry pie, chocolate cake, brownies, plain ice cream...I like unusual stuff like fried bananas at a Thai restaurant, or Chocolate Calzone at Claim Jumpers.

I love cakes, but only Asian cakes. I find the cakes in the United States (or I should say California since it''s the only place I''ve had cakes...) to be extremely sweet and of too much paint-like color. Even at an Asian bakery I don''t care for chocolate or any kind of cake like that. I like simple sponge cake with whip cream and tons of fruit, like a fruit cocktail. If you go to a Chinese bakery I think you will see what I''m talking about. I''m not a fan of green tea cakes, purple cakes, yellow cakes, something Devil, and especially cakes from boxes.
I will eat cheesecakes from the Cheesecake Factory, but there are very few flavors that I will pick. Once I had the three flavor butter, milk, or something like that, and I liked it.
I''m very passionate about cakes and I can go on forever so I should stop...I can write tons and tons more about cakes.

It took me a while to get used to cookies here. In Japan, cookies are made with cake flour, so it had a very light and dry texture to it. Almost like a pie crust and very buttery, and I love it! Now I also love the soft chewy cookies here too, but I don''t like macadamia nut or chocolate chip cookies. I like oatmeal cookies and I like cookies with nuts and fruit.

I do not care for filled doughnuts. I like plain simple doughnuts with coconut or sugar sprinkled. None of those colorful sprinkles or chocolate glazed. I like sugar glaze. I also like the Japanese doughnuts where it''s more dense and feels more like like deep fried bread.

I love cream puffs. Actually, I like any flour based food with whipped cream. This might disgust you, but I can eat whip cream by itself. Only real whip cream though. I cannot put the canned whip cream in my mouth. I only accept whip cream that''s hand whipped with minimal sugar. I like tasting the rich cream flavor.

I like dark chocolate, period. Not milk, definitely not white...Dark. I''m not too fond of hard candy because I don''t have the patience to lick them. I love puddings and the Spanish custard thing (I don''t know the name in English). I used to not like custard when I was growing up, but now I love the rich egg flavor.
I do NOT like pumpkin pie, and I cannot stand the Chinese Moon Cake, and I don''t like the Anin Tofu.
I like the Chinese New Year Cake, Dango, Manju, Roll Cake, Azuki, Black Sesame Soup, Sesame Balls, Egg Tarts (Macau style)...My absolute favorite Chinese dessert is Gottsai (spell? Deep fried pot stickers filled with processed sugar, nuts, and coconut). When I go for Dim Sum, it''s a requirement for me to pick up an Egg Tart.

I can write on and on about how much I love dessert, how it affected my weight, but I''m sure you''re bored already.

Just as a trivia, in 2006 the first Krispy Creme opened in Japan. It was the first time the Japanese were exposed to sweet, fluffy, airy doughnuts that melts in your mouth. Now there are 6 stores open, and each one of them requires at least a 2 hour long wait. In December 2006 FI and I saw the line, and we thought it was so hilarious that we took pictures.

Oh, and just to show how stupid I am, when I was growing up I refused vanilla. The reason was because it''s white (even if vanilla bean is not white...But I didn''t know anything about vanilla beans back then). I thought that just like paint, since all other flavor have some kind of color, the flavor must have been "added" to the white vanilla. Therefore, if I''m paying the same amount of money for vanilla, I must be getting ripped off!

Is anyone still reading this? I applaud you!!

 

[FrekeChild]

Choro...I had to log in just comment here before I go to bed.

Please, feel free to go on.

And I am sorely lacking in the Asian desserts department.

ETA: Did you know that Vanilla is technically the most chemically complex flavor that exists?

 

[CJ2008]

Hands down, here are mine

Tres Leches
Flan (no caramel though - which is like burnt sugar, when it's made from scratch - the only caramel I like is the fake kind that comes with flans you can buy at the supermarket - my mom says she'll never understand that)
Budin de Pan (bread pudding)
Rosca (an Argentinian "cake" that is made for Easter - my mom's is the BEST)
Arroz con Leche (rice pudding)
Facturas (an Argentinian "danish-type" thing)
Dulce de leche
ETA: this dessert my mom used to make us all the time when we were younger - it's one layer or pudding, one layer of lady fingers soaked in Marsala wine, and then another layer of pudding - my favorite combo was strawberry pudding and vanilla pudding - so easy to make, even I can make it!

 

[choro72]

Date: 7/12/2008 3:24:21 AM
Author: FrekeChild
Choro...I had to log in just comment here before I go to bed.

Please, feel free to go on.

And I am sorely lacking in the Asian desserts department.

ETA: Did you know that Vanilla is technically the most chemically complex flavor that exists?

Ooo, I got Freke''s permission to go on!

But...Must go sleep...I''ll continue with my obsession later.

Vanilla is complex?? You mean the imitation vanilla in a bottle?

I thought it was just alcohol with squeezed vanilla beans...
Is there such thing as "good" vanilla flavor, or what it''s "supposed" to taste like? I have experience with only the McCormick bottle, so I don''t know if there is any difference.

 

[Skippy123]

Freke, you and I must have desserts on the mind in July; I did a thread like yours this time last year , if you want to see for fun.

I wonder if peoples favorite desserts have changed? Mine do from time to time. https://www.pricescope.com/community/threads/what-is-your-favorite-dessert.65959/

Here is my list:
I love Nutella crepes
Bread Pudding
Opera's
Apple Pie, apple crisp w/a scoop of vanilla bean ice cream
Strawberry Pie
Fruit Tarts
Carrot cake
Tiramisu
I do love ice cream, sorbet and gelato some of the best ice cream is in Paris Berthillon http://www.berthillon.fr/ and gelato from Italy

 

[Lorelei]

Another vote for creme brulee, creme caramel, carrot cake

and tiramisu. I forgot to mention Queen of Puddings which is a very old fashioned and simple recipe.

 

[gemgirl]

A freshly made warm walnut brownie, topped with hand churned vanilla ice cream, topped with a little carafe of steaming thick and gooey hot fudge, topped with fresh home made whipped cream, lightly sprinkled with roasted walnuts. The Empire Diner in Chelsea used to make this and I got hooked.

Just bury me in warm chocolate and I''ll be happy for all eternity.

 

[Lorelei]

Date: 7/12/2008 7:51:50 AM
Author: gemgirl
A freshly made warm walnut brownie, topped with hand churned vanilla ice cream, topped with a little carafe of steaming thick and gooey hot fudge, topped with fresh home made whipped cream, lightly sprinkled with roasted walnuts. The Empire Diner in Chelsea used to make this and I got hooked.

Just bury me in warm chocolate and I''ll be happy for all eternity.

GC - you have got me SO drooling after that desciption....

 

[FrekeChild]

Date: 7/12/2008 4:30:01 AM
Author: choro72

Date: 7/12/2008 3:24:21 AM
Author: FrekeChild
Choro...I had to log in just comment here before I go to bed.

Please, feel free to go on.

And I am sorely lacking in the Asian desserts department.

ETA: Did you know that Vanilla is technically the most chemically complex flavor that exists?

Ooo, I got Freke's permission to go on!

But...Must go sleep...I'll continue with my obsession later.

Vanilla is complex?? You mean the imitation vanilla in a bottle?

I thought it was just alcohol with squeezed vanilla beans...

Is there such thing as 'good' vanilla flavor, or what it's 'supposed' to taste like? I have experience with only the McCormick bottle, so I don't know if there is any difference.

Imitation Vanilla=

Vanilla extract=

Vanilla beans=

Here we go:
The perfect vanilla bean
Vanilla is our business, pure and simple. We begin creating our pure vanilla products by carefully selecting vanilla beans. Only vanilla beans from the finest curers in the world are considered. Vanilla pods, or beans as they are called, are the fruit of an orchid. Of the thousands of varieties of orchids, the vanilla plant is the only one that produces an edible fruit. A small, trumpet-like flower grows on a vine, and is only open for part of one day. Luckily, not all the flowers open at once, but vanilla growers must check each plant daily for its flowering. Once the flower is open, it is hand-pollinated to produce the fruit.

The green vanilla fruit is totally lacking in the characteristic vanilla flavor. In order to produce this distinctive taste, the vanilla beans are cured, a process which can take from three to six months. In Mexico, where the vanilla bean originated, the beans are wrapped in blankets, then bundled in straw mats and heated in ovens for 24 to 48 hours. The beans are then laid out in the hot sun to cure, then wrapped back up and allowed to sweat overnight. This process is repeated until the beans are properly cured. Curing processes vary slightly in the other growing regions.

From here: link

So any Vanilla that is clear or white=

because it's not really vanilla. I remember we talked about how it was made, but I don't remember.
But brown Vanilla=

Because it's made from Vanilla beans. The link above has more info on how it's made.
Beyond the liquid Vanilla flavorings though, it's all about the Vanilla beans themselves. I think they are the second most expensive spice in the world (about $12 per bean) behind Saffron, and it's because of the labor involved. With Saffron it's about picking the individual stamen from the plant at the perfect time, and with Vanilla beans it's all about the curing process. That is what develops the Vanilla flavor, and it's what makes the flavor so complex.

The company that I posted above has their products at Williams Sonoma. Right now I have the "Vanilla Bean Paste" from them, and I think it was about $14 for the jar. My other Vanilla is McCormick extract, but I don't really use it that much. lol.

Anyway, I think I'm going to have to find out where they sell their rose water so I can think about Harriet's Ispahan.

ETA: This thread was a bad idea. Now I'm craving all kinds of desserts.

 

[Bliss]

Pinkberry!!!!!!!!!!!

Or lychees!!!!!!!!!!!!!!

There''s nothing better than summer fruit, perfectly ripened.

In second place, flourless chocolate cake with maple syrup or coffee ice cream!

 

[Selkie]

Flourless chocolate cake with raspberry drizzle and whipped cream (real!) for me too, please! Just had that last night, in fact.

 

[Bliss]

On second thought, I like a little FLUOR in my chocolate cake! LOL. Improves the color.