Chocolate, cayenne and cinnamon cookies.
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Strawberry shortcake, which comprised of yellow cake, soaked in a light French brandy syrup, with a layer of fresh strawberries/real whipped cream, and a layer of vanilla custard. Topped with real whipped cream and surrounded with puff pastry crumbs.
Marie Callender's triennial pie sale is on this month. So far I've had no sugar added razzleberry, no sugar added apple, and cherry. I'm down to my last slice of cherry, so I will be picking up a peach pie tomorrow.
Saturday night at a restaurant (that we absolutely have to offline at, and it's in fort lauderdale), the owner gifted us a 500ml of 2005 Bussola Recioto della Valpolicella and brought along a cheese plate. I realize this is painfully obvious to many of you, but I've just concluded that a proper dessert wine and a cheese plate is far and away, the greatest dessert (except for Michael's S'more Pie in a Jar, except that).
We plan on making Bananas Foster for the first time tonight, after eating some jambalaya.
Marie Callender's peach pie and a cup of Peerless Hawaiian blend coffee with agave nectar and half & half
Apple pie from a bake sale at my church.
Pear tart in almond crust - deelish!
Lent
Think I pass this gourmet delite
Think I pass this gourmet delite
Come on, Sir Loin of Beef, are you serious? I may be missing a joke or something and, not having had a Marie Callendars pie in my life, but....really?
Different strokes I guess.
If I'm not going to make it myself, or it's not made by someone who's a great cook or baker, I usually pass. Seems wine drinkers usually pass on dessert tho. For me, in the winter it's usually apple tart or raisin pie, maybe almond/pear tart or some kind of chocolate cake, now we're heading into spring and it's going to be strawberry cheesecake, blueberry cheesecake, and raspberry cheesecake, followed by peach and later pumpkin in the fall. Cheesecake usually wins out! And most assuredly not purchased somewhere.
If I'm not going to make it myself, or it's not made by someone who's a great cook or baker, I usually pass. Seems wine drinkers usually pass on dessert tho. For me, in the winter it's usually apple tart or raisin pie, maybe almond/pear tart or some kind of chocolate cake, now we're heading into spring and it's going to be strawberry cheesecake, blueberry cheesecake, and raspberry cheesecake, followed by peach and later pumpkin in the fall. Cheesecake usually wins out! And most assuredly not purchased somewhere.
quote:Originally posted by BRR:
Come on, Sir Loin of Beef, are you serious? I may be missing a joke or something and, not having had a Marie Callendars pie in my life, but....really?
Have I ever lied to you before?
The peach pie is finished and I have just enough time to get one more pie before the sale is over until June. I'm thinking French apple.
BTW, do you know the difference between French apple pie and Dutch apple pie?
quote:Originally posted by GregT:
Seems wine drinkers usually pass on dessert tho.
Not in these parts, GregT. At least not the ones I'm exposed to. Some dessert eating sumbitches down here.
PH
Big pass on the Marie Callendar's pies. Nothing special IMHO. Although, I am spoiled. The wife is an excellent baker. Add that to the fact that we grow our own peaches, mexican key limes, Meyer lemons, blueberries and blackberries (ollalieberries). If I am going to purchase a pie, I will drive out to the Julian Pie Company (especially in the fall for Apple Mountain Berry pie with my home made vanilla ice cream - YUM).
"BTW, do you know the difference between French apple pie and Dutch apple pie?[/QUOTE]
No, but if you hum a few bars, I can fake it.
No, but if you hum a few bars, I can fake it.
The best Strawberry Rhubarb Gallate in the world !
Flourless chocolate cake.
quote:Originally posted by billhike:
Flourless chocolate cake.
I'm not a dessert guy, but I do enjoy this when well executed.
quote:Originally posted by irwin:
No, but if you hum a few bars, I can fake it.
The crumb topping on a French apple pie has chopped nuts, the topping on the Dutch apple pie does not.
As soon as the French apple pie is gone I will be making individual pineapple upside down cakes. I have this muffin pan that is as big a a 12 hole pan, but only has 6 HUGE holes. One pineapple ring in each, a maraschino cherry in each ring, and topped with a pineapple and almond flavoured yellow cake batter.
quote:Originally posted by Jorge Longcork:
Saturday night at a restaurant (that we absolutely have to offline at, and it's in fort lauderdale),
WHERE???
Yesterday I made:
Lee Anne Wong's Bourbon Bacon Chocolate Chip Cookies.
I love them, but for some reason, neither my family nor co-workers can think outside the box enough to enjoy them.
Lee Anne Wong's Bourbon Bacon Chocolate Chip Cookies.
I love them, but for some reason, neither my family nor co-workers can think outside the box enough to enjoy them.
quote:Originally posted by mneeley490:
Yesterday I made:
Lee Anne Wong's Bourbon Bacon Chocolate Chip Cookies.
I love them, but for some reason, neither my family nor co-workers can think outside the box enough to enjoy them.
Those sound awesome! Really good with some nice strong black coffee, I bet. I found the recipe and saved it to my favorites. Thanks for posting!
Dessert? I'm unfamiliar with the concept! (lately)
Today's lunch dessert was carrot cake
I won't be having dessert for dinner
I won't be having dessert for dinner
quote:Originally posted by billhike:quote:Originally posted by mneeley490:
Yesterday I made:
Lee Anne Wong's Bourbon Bacon Chocolate Chip Cookies.
I love them, but for some reason, neither my family nor co-workers can think outside the box enough to enjoy them.
Those sound awesome! Really good with some nice strong black coffee, I bet. I found the recipe and saved it to my favorites. Thanks for posting!
Only thing I would do differently next time is add 1/2-1 cup of walnuts.
So they didn't go over so well in my department, which is populated mostly with women. But when I put them out by the water cooler for general consumption, they went pretty fast. This morning I saw a note on the desk, "More bacon cookies, please."
quote:Originally posted by xhoser:
Pear tart in almond crust - deelish!
Xhoser, this is one of my faves. Did you make it or at a resto?
Tres Leches Cake.
I'm making salted caramel brownies tonight.
Homemade chocolate brownies with mint choc chip ice cream on top
Homemade Dark Chocolate cookie dough ice cream and pistachio gelato.
Rum Pumpkin Chiffon Pie
Made sticky toffee pudding the other day. Not a bad first try.
Dates stuffed with sweetened mascarpone cheese and topped with dark cocoa powder.
Apple spice cake with cream cheese frosting.
quote:Originally posted by Rob_Sutherland:
Apple spice cake with cream cheese frosting.
Any wine with that?
quote:Originally posted by VinCentric:quote:Originally posted by Rob_Sutherland:
Apple spice cake with cream cheese frosting.
Any wine with that?
My kids whined that there wasn't enough cream cheese frosting...
Otherwise it was perfect with a cup of tea.
quote:Originally posted by VinCentric:quote:Originally posted by Rob_Sutherland:
Apple spice cake with cream cheese frosting.
Any wine with that?
Wondering the same. Auslese would be my pairing.
Foie gras ice cream! It is divine, if you prefer sweet and savory, absolutely!
I serve this atop a medley of kumquat and pomegranate macarons with a light drizzle of a fig sauternes sauce.
Finally, the slightest dusting of fresh nutmeg elevates the dish with an exotic flair, positively! I trust you all will attempt this dish eventually, in my honor!
Cheers!
~W&FE~
I serve this atop a medley of kumquat and pomegranate macarons with a light drizzle of a fig sauternes sauce.
Finally, the slightest dusting of fresh nutmeg elevates the dish with an exotic flair, positively! I trust you all will attempt this dish eventually, in my honor!
Cheers!
~W&FE~
quote:Originally posted by Wine and Food Expert:
Foie gras ice cream! It is divine, if you prefer sweet and savory, absolutely!
I serve this atop a medley of kumquat and pomegranate macarons with a light drizzle of a fig sauternes sauce.
Finally, the slightest dusting of fresh nutmeg elevates the dish with an exotic flair, positively! I trust you all will attempt this dish eventually, in my honor!
Cheers!
~W&FE~
PH
Canoli