If I could only make one dessert, I would make . . .
I have to bring the dessert to a family function. I really enjoy baking and would like to bring a fantastic dessert that would knock the socks off of the other guests. What is your favorite one dessert that you have had or that you have made? Please include your recipe or a link to it : ) Thanks !!!!
I made this for a work party earlier this week. It was definitely in the top 5 of desserts I have made. Out of a table of ~15 desserts, this was gone before any of the others were even 1/3 finished. The only change I made to the recipe was to use Amaretto with the cherries instead of brandy. I think either would work, but I was out of brandy.
Triple Cherry Cheesecake
Swiss Orange Chip Cupcakes. My sister and I baked these for my mother's b-day and everyone loved them, even people who say they don't like orange and chocolate together. The orange is understated and not over powering and the chocolate glaze is light and dreamy.
This almond praline cake is really a showstopper. Almost all of it can be made the day ahead and then assembled. The taste was outstanding and it really looked wow. I bake a fair amount. Still, it looks so amazing my family thought I bought it from some fancy bakery when I brought it to the table. Recommend from all standpoints without reservations. Here's the epicurious link: http://www.epicurious.com/recipes/foo...
Kary - I looked up your recipe but there was one confusing ingredient with its
measurement. For the mascarpone frosting, is it 1 1/2 cantainers of cheese equalling 12 oz total? In other words buy two 8 oz containers but only use 1/2 of second container? Just want to be clear. It was listed as 1 1/2 8 oz container
of mascarpone. Thanks. This seems like an "over the top" cake - I like that!!
This is an old family recipe that is so easy, yet tastes like you spent hours on it. I actually made it today with my boys. Everyone who's ever tasted them, begs me to make them again and again.
Raspberry Oatmeal Squares
1 1/2 cups flour
1 cup brown sugar, packed
2 cups quick oats
1 tspn salt
1 cup unsalted butter
1 1/2 cups seedless raspberry preserves
Preheat Oven to 375.
Combine flour, brown sugar, oats and salt.
Cut in all but 1 tablespoon of the butter (I do this by hand, messy but efficient)
In a 9x13 pan, spread and press half the batter down.
Spread preserves over bottem layer, and cover with remaining half of the batter.
Dot with remaining butter
Bake 20 - 25 minutes.
Cool completely and cut into bars.
Makes 24 bars or 36 squares
Swedish Skillet-Baked Butter Cake - Laggtarta
This is a spectacular and different sort of layer cake. I love it because it is so rich and buttery and the edges of it get crisp and brown. It must be baked in an oven-proof skillet. Caution: When you take the layers out, do NOT grab the skillet handle with your bare hand. I have done this, because I somehow forgot that the skillet had been in the oven - duh...
david leibowitz's chocolate orbit cake........called that because it's out of this world...yum and easy
These all look and sound fantastic, that I can not pick. I have a month before the party, so I am going to try out several on my husband and pick one from that. The torture is I am low-carbing right now, and these recipes make me want to break my diet and say forget it I'll just have to love myself at the weight I am right now : )
A classic fruit crisp / brown betty. It's a great chance to highlight seasonal fruit and full of comforting cinnamon and spices. In the summer it's peach crisp. In the fall it's pear crisp. In the winter, it's apple. Yum!
Oh, and a dollop of whipped cream or ice cream, and it's a real crowd pleaser!