Made any good desserts lately?

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Replies

  • bobsburgersfan
    bobsburgersfan Posts: 6,456 Member
    Since you didn't specify low-calorie desserts, I made these:
    https://www.averiecooks.com/soft-and-gooey-loaded-smores-bars/
    They were amazing, BUT the ridiculously small pieces (an 8X8 pan cut into 20 pieces) had almost 180 calories each.
  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    bobsburgersfan wrote: »
    Since you didn't specify low-calorie desserts, I made these:
    https://www.averiecooks.com/soft-and-gooey-loaded-smores-bars/
    They were amazing, BUT the ridiculously small pieces (an 8X8 pan cut into 20 pieces) had almost 180 calories each.[/quote
    Yup, I very purposefully did not specify low-calorie! I want to see good desserts, not just low-cal. Those s’mores bars sound AMAZING.
  • acpgee
    acpgee Posts: 7,944 Member
    Cambodian coconut custard baked or steamed in a small squash looks festive, contains a serving of vegetables and you can easily swap sugar for an artificial sweetener.
    1fzqnwdcz4qd.jpeg
  • ReenieHJ
    ReenieHJ Posts: 9,724 Member
    Making an angel food cake, hollowed out, and refilled with strawberries, jello and cubed cake, covered in cool whip. Decided I'd be a nice person and make it for hubby today since it's his favorite dessert. :)
  • snowflake954
    snowflake954 Posts: 8,399 Member
    just_Tomek wrote: »
    p2hfdmi0y31b.jpg

    Lookin' good!
  • bearly63
    bearly63 Posts: 734 Member
    gallicinvasion wrote: »
    Share your homemade desserts! Link or post recipes if you want. I’ll start!

    x3sfdc7npg6p.jpeg

    These are Ugly-But-Good cookies, recipe from Smitten Kitchen. It’s basically meringue with toasted hazelnuts, espresso, and bittersweet chocolate chunks folded in.

    Wow....my three favorite flavors together! Must try these!!!
  • xelsoo
    xelsoo Posts: 194 Member
    acpgee wrote: »
    Cambodian coconut custard baked or steamed in a small squash looks festive, contains a serving of vegetables and you can easily swap sugar for an artificial sweetener.
    1fzqnwdcz4qd.jpeg

    Never tried this! Do you use a particular recipe? I used to live in Jakarta and Bangkok, I miss the types of desserts over there :)
  • acpgee
    acpgee Posts: 7,944 Member
    xelsoo wrote: »
    acpgee wrote: »
    Cambodian coconut custard baked or steamed in a small squash looks festive, contains a serving of vegetables and you can easily swap sugar for an artificial sweetener.
    1fzqnwdcz4qd.jpeg

    Never tried this! Do you use a particular recipe? I used to live in Jakarta and Bangkok, I miss the types of desserts over there :)

    The last time I used a recipe I used this one.

    https://cambokitchen.wordpress.com/2014/09/19/cambodian-pumpkin-coconut-custard-sangkhia/

    Nowadays I just do this.

    Depending on thick the stem is make 4 to 6 incisions with a cooks knife so you can lift off a square or hexogonal piece of pumpkin that is big enough to fit a tablespoon through. If making for two people you can also cut off the stem end of a large butternut squash.

    Use a metal spoon to scrape out seeds and stringy bits. If you have a melon baller, it might be easier to use that as I believe it has a sharper edge. Once cleaned fill up your squash with water and pour into a measuring cup to determine how much custard you need to make.

    Sweeten some coconut milk to taste with sugar or splenda. I use 1 whole egg for every 100 ml of coconut milk. In calculating custard amounts, an egg is approximately 40 ml.

    You should check cooking time from the recipe. I sometimes cook a small squash using the lowest setting of the microwave cooking in 10 minute increments. You need to be careful in the microwave and use a thermometer because custard sets at 70C but curdles at 80C. Steamer is the most dependable method.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    I love pears in all forms... this is just a baked Anjou pear with a little butter and vanilla with homemade whipped cream. In the middle is a preserved walnut. 😋

    Such awesome looking desserts on this thread!

    6zqvsjol7lij.jpeg
  • vaman
    vaman Posts: 253 Member
    I love pears in all forms... this is just a baked Anjou pear with a little butter and vanilla with homemade whipped cream. In the middle is a preserved walnut. 😋

    That looks delish...... preserved walnut? that's a new one for me.
  • acpgee
    acpgee Posts: 7,944 Member
    I made a meringue disk for pavlova with aquafaba for the first time. It works! So folks don't throw away the liquid at the bottom of a tin of chick peas.
  • addict3
    addict3 Posts: 48 Member
    Torani sugar free vanilla or vanilla bean, start with a Tbs per 4 oz and adjust for taste
    Top with sliced banana

    Torani sugar free vanilla or vanilla bean
    Torani sugar free orange
    Tastes like a creamsicle.

    Torani vanilla
    DaVinci sugar free blueberry (Torani doesn’t have it )
    Fresh blueberries
    Kick it up a notch with crushed graham crackers or your favorite granola.

    The possibilities are endless with all the flavors available. I hated cottage cheese but wanted to incorporate it, so I tried this, now I crave it.

    ALL WITH COTTAGE CHEESE
  • puffbrat
    puffbrat Posts: 2,806 Member
    Last week was triple chocolate mousse cake. Saturday my husband made the best blueberry pie I have ever had.

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