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Made any good desserts lately?

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  • just_Tomekjust_Tomek Posts: 8,005Member Member Posts: 8,005Member Member
  • snowflake954snowflake954 Posts: 4,348Member Member Posts: 4,348Member Member
    just_Tomek wrote: »
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    Lookin' good!
  • bearly63bearly63 Posts: 212Member, Premium Member Posts: 212Member, Premium Member
    Share your homemade desserts! Link or post recipes if you want. I’ll start!

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    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!!!
  • xelsooxelsoo Posts: 154Member Member Posts: 154Member 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.
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    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 :)
  • acpgeeacpgee Posts: 4,470Member Member Posts: 4,470Member 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: 487Member Member Posts: 487Member 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!

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  • vamanvaman Posts: 156Member Member Posts: 156Member 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.
  • miss_zita_2020miss_zita_2020 Posts: 2,521Member Member Posts: 2,521Member Member
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    Triple Chocolate Brownies with Pecan Nuts.....
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