HOME > Chowhound > Home Cooking >

Dessert Recipe

j
Janine Feb 5, 2008 06:06 PM

I've been asked to make a dessert this weekend and was wondering if anyone had anything they love to make for dessert to inspire me. I have made the banana peanut butter cake that was posted on chowhound and it was fabulous but I was wondering if anyone else had anything spectacular. Maybe I would be lucky twice on this board. thx.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Deenso RE: Janine Feb 5, 2008 06:15 PM

    One of my favorite desserts for company dinners is a frozen concoction called Apricot Victorian. It's a recipe I got from a B&B we used to visit in Ludlow, VT, called The Governor's Inn. It probably wouldn't be suitable if you have to travel with your dessert but, if you're serving it at home, this one's a definite winner.

    Governor's Inn Apricot Victorian
    Deedy Marble, The Governor’s Inn, Ludlow, VT

    1 pound canned apricot halves, drained
    ¼ cup lemon juice
    1 lb.apricot jam
    heavy cream

    Purée apricots. Add lemon juice. Melt down apricot jam. Strain out solids (I use a food mill) and add liquid apricot to purée. Freeze in shallow container.

    When ready to serve, place a *small* scoop in a pretty glass dessert dish (mini martini glasses work really nicely) and cover w/2 oz. of heavy cream. The cream freezes instantly over the surface and becomes almost like a thin coat of wax. I always put a small pitcher of cream on the table when I serve this because people really love it.

    Last time I made it, I also improvised a version with canned pears and pear preserves, then served a mini-scoop of each. It worked great.

    1. p
      porceluna RE: Janine Feb 5, 2008 07:28 PM

      I, too, love the Elvis cake, and don't know if it's toppable. :) But a huge hit at my friends' gatherings is Jamie Oliver's version of sticky toffee pudding (think it's in Dinners, but not entirely sure). My friend is the one who always makes it, but I've checked the recipe, and it looks fairly straightforward. Seriously, it is requested *every* single time we get together!

      1. Emme RE: Janine Feb 6, 2008 12:24 AM

        Two of my most requested are quite simple...

        Gramercy Tavern Gingerbread (on Epicurious)

        Tyler's Ultimate Cheesecake (on Food Network) w/o the Sauce

        1. Tehama RE: Janine Feb 6, 2008 03:39 AM

          Hi Janine! Depending on what purpose and the number of people you are serving, here are some ideas. I have posted about several of these before (I love to bake), so feel free to click on my screen name and look through my posts:

          *Tiramisu
          *Italian Cream Cake
          *Crème brûlée
          *Grandmamma's orange cake (you need to make this at least the day before)
          *Molten chocolate cakes
          *Cheesecake - I just tried this recipe a couple of weeks ago and was highly impressed; it was much more creamy than the recipe I had been using. http://www.foodnetwork.com/food/recip...
          *Red Velvet Cake

          2 Replies
          1. re: Tehama
            j
            Janine RE: Tehama Feb 6, 2008 05:29 AM

            Hi Tehama,

            I clicked on your name and found the tiramisu and orange cake but didn't find the italian cream cake. Can you post me a link? thx

            1. re: Janine
              Tehama RE: Janine Feb 7, 2008 03:09 AM

              Hey Janine, good morning. The link for Italian Cream Cupcakes is at http://www.chowhound.com/topics/483217 With that said, you will see in my post that I wanted to make a cake out of it instead of cupcakes. I ended up making cupcakes as called for in the original recipe and they were absolutely divine. I was really anxious to try that version of the Italian Cream Cake recipe and it was wonderful with the hazelnut syrup incorporated into the batter and icing.

              This is the original recipe for Italian Cream Cake that I have been making for 15 years and it has never failed to win many compliments. Plus, it is very pretty to look at with the toasted shredded coconut. As with many cakes, if you can make it the day before, the flavors seem to get richer.
              *****************************
              Cook at 350 degrees in (3) greased and floured 9-inch cake pans for 18-20 minutes.

              Cream 2 c. sugar and 1/2 c. vegetable shortening in a large bowl. Add 5 egg yolks (you will use the whites separately). Alternately add 2 c. flour + 1 teaspoon baking soda and 1 c. buttermilk. Stir in 1 small can of shredded coconut and 1 c. chopped nuts (I usually use pecans). At this point, fold in 5 egg whites which have been separately beaten until stiff and standing on their own. Pour batter in equal amounts into the greased/floured pans.

              After allowing cakes to thoroughly cool, frost the cake layers, top, and sides. If desired, cover with {toasted} shredded coconut.

              Frosting: Beat 11 ounces softened cream cheese and 6 tablespoons softened butter in a medium bowl. Incorporate 1 tsp. vanilla. Then blend in 1 and 1/2 c. sifted powdered sugar until well-blended and mixture is thick but spreadable.

              Good luck! And thanks to everyone else for their ideas. I can't wait to try some of them.

          2. chowser RE: Janine Feb 6, 2008 08:22 AM

            I like this chocolate ganache cake--it's really pretty, too. I used coffee instead of water.

            http://www.foodnetwork.com/food/recip...

            I've also recently made dulce de leche cheesecake which everyone liked. I used this as a base recipe but fooled around w/ it a lot--increased the amount of cream cheese, used sour cream instead of milk, more eggs; added sugar (both brown and white) to the crust. In hindsight I probably barely used the recipe but kind of improvised.

            http://www.dianasdesserts.com/index.c...

            2 Replies
            1. re: chowser
              d
              dolores RE: chowser Feb 7, 2008 03:49 AM

              chowser, can you share? Did you use 4 pkgs. instead of 3, 4 eggs instead of 3?

              Did you use the recipe for homemad dulce de leche?

              It looks delicious, and I love dulce de leche. TIA.

              1. re: dolores
                chowser RE: dolores Feb 7, 2008 08:35 AM

                I did the short cut dulce de leche where you boiled a can of sweetened condensed milk for a couple of hours. For the recipe itself, I think I might have used 4 packages of cream cheese and 5 eggs, a large dollop of sour cream, no flour. I reserved over a cup of cheesecake batter to mix w/ the dulce de leche. I did use brown sugar in the crust which makes it taste caramel-ly and works great w/ the dulce de leche (basically this crust: http://www.epicurious.com/recipes/foo...). Don't hold me to the exact ingredients, though--I think cheesecake is one of the most forgiving desserts as ingredients go. If you use the waterbath, and turn off the oven before the cheesecake is finished, leaving it in w/ the door ajar for an hour until it cools, it's perfect every time.

            2. a
              abud RE: Janine Feb 6, 2008 09:19 AM

              Here were two that I made over the holidays that everyone adored
              Chocolate Cream Squares
              http://www.foodandwine.com/recipes/ch...
              Chocolate Truffle Layer Cake
              http://www.foodandwine.com/recipes/ch...

              2 Replies
              1. re: abud
                chowser RE: abud Feb 6, 2008 09:50 AM

                Ooh, those both look great. I'm going to have to give them both a try.

                1. re: abud
                  d
                  dolores RE: abud Feb 7, 2008 03:46 AM

                  abud, the squares look just like the Rigo Jancsi dessert whose name escaped me awhile back. I imagine they are delicious.

                2. c
                  curiousbaker RE: Janine Feb 7, 2008 10:59 AM

                  My simplest showy dessert: Make a graham-cracker-style crust, but use gingersnaps. Press into a springform pan. Make a key lime pie filling the normal way (yes, I usually cheat and use bottled key lime juice). If you're worried about food safety, use pasteurized eggs, but I admit I use raw egg yolks. Fold in whipped cream, pour into pan, freeze overnight. The freezing helps it set, though you thaw in the fridge before serving. Top with blackberries and serve.

                  1. beetlebug RE: Janine Feb 7, 2008 11:50 AM

                    This Chocolate Bourbon Cake with caramel whipped cream is always a hit.

                    Link to report:

                    http://www.chowhound.com/topics/356047

                    Link to recipe:

                    http://www.chowhound.com/topics/35343...

                    1 Reply
                    1. re: beetlebug
                      gini RE: beetlebug Feb 8, 2008 07:43 AM

                      I can vouch that this is very, very good.

                    2. jvozoff RE: Janine Feb 7, 2008 08:47 PM

                      I've had great success with the CI coconut cake. Mmmm...

                      2 Replies
                      1. re: jvozoff
                        p
                        porceluna RE: jvozoff Feb 8, 2008 06:33 AM

                        jvozoff, is it actually pretty coconutty-tasting? If so, could you post the recipe? :)

                        1. re: porceluna
                          jvozoff RE: porceluna Feb 11, 2008 09:00 PM

                          Very coconutty -

                          Cake:
                          1 lg egg + 5 egg whites
                          3/4 cup cream of coconut (Coco Lopez-type)
                          1/4 cup water
                          1 teas vanilla
                          1 teas coconut extract
                          2 1/4 cups cake flour (9 oz)
                          1 cup sugar
                          1 tablespoon baking powder
                          3/4 teas salt
                          12 tablespoons unsalted butter, cut into pieces, softened but still cool
                          2 cups (8 oz) sweetened shredded coconut (packed cups)

                          Preheat oven to 325 F. Grease/flour 2 9" round cake pans.

                          Break up whole eggs and whites with a fork. Stir in cream of coconut, water, vanilla, and coconut extract. Mix well.

                          Put flour, sugar, baking powder and salt in the mixer bowl. Combine with paddle attachment - not too fast or you'll spray flour all everywhere. Keep at low speed and add butter a piece at a time until all is incorporated and mixture looks like coarse meal.

                          Add 1 cup of the egg mixture. Increase mixer to med-high and mix until it's fluffy. Gradually add remaining liquid while continuing to beat. Give it a good stir and then one last whirr in the mixer to combine.

                          Divide equally between the pans and bake in lower-middle oven for about 30 minutes. Should be golden.

                          Toast the coconut in oven (you can do this after the cakes come out) until light brown (don't let it get too brown!). Give a stir now and then to keep the browing even - it will not all be browned at the end but that's good because the cake looks so pretty with color variations. This will take about 15 minutes.

                          Coconut Buttercream
                          4 lg egg whites
                          1 cup sugar
                          pinch salt
                          1 pound unsalted butter - cut into 24 pieces - soft but cool
                          1/4 cup cream of coconut (coco lopez-type)
                          1 teas coconut extract
                          1 teas vanilla

                          Warm egg whites, sugar, and salt in the mixer bowl over hot water, whisking all the while until they are 120 degrees (will be opaque and warm). Put mixer bowl into mixer and beat on high with the whisk attachment until almost cool - they will be shiney. Reduce speed and gradually beat in butter. Mix in cream of coconut and extracts - beating well.

                          Assembly -
                          Cut both cakes in 1/2 horizontally. Fill and frost with the buttercream and press the toasty coconut on the outside of the frosted cake assembly.

                          Hope I don't have any significant typos there.

                          Enjoy - it's great!

                      2. im_nomad RE: Janine Feb 8, 2008 02:59 PM

                        "La Bete Noir" on the epicurious site....this is a hit every time i make it

                        Show Hidden Posts