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Kardamom's avatar

What is your favorite dessert?

Asked by Kardamom (31413points) March 7th, 2015

Maybe dessert is not the right word, because I don’t care if you eat this food after dinner (the definition of dessert?) or if it’s a sweet, such as a cookie, cake, pie, donut, or ice cream that you like to snack on at any time during the day. Maybe sweets is the word I should have used.

Anyway, what do you guys like?

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18 Answers

gondwanalon's avatar

Lemon meringue pie.

Buttonstc's avatar

Flan with lots of nice caramel sauce. Not as heavy a custard as Creme Brule so nicer to me.

Second would be the old fashioned cooked pudding (chocolate and butterscotch). Years ago you used to be able to make it fairly easily from the boxed version which you could cook up in a few minutes.

But nowadays you couldnt even buy it if you wanted to. Everything is thst instant crap which you just mix and refrigerate. ITS NOT AS GOOD. Not even close. Its horrible stuff.

Kardamom's avatar

I’ve cut out a lot of these desserts/sweets because I found out that was the only sure way to drop the pounds, in addition to adding a daily exercise routine. Luckily, I’m one of those people who can still appreciate certain foods (like meat) without actually having/needing to eat them. I can enjoy them vicariously by talking about them, or by looking at them, or smelling them, or watching other people eat them.

Before I cut way back (I haven’t given up sweets and desserts altogether) I enjoyed some of the following treats:

Pumpkin Pie

Waxy Chocolate Donuts

Boysenberry Pie

Cinnamon Rolls

Creme Brulee

Brownies with Walnuts

Glazed Donuts


Lemon Ice Cream

Peanut Brittle

Peanut Butter Cookies

Lemon Bundt Cake

Lemon Bars

Nectarine Crumble

Strawberry Short Cake

johnpowell's avatar

Peanut Butter Cup Blizzard from DQ.

Aethelwine's avatar

Coffee cake (my coffee cake)

I’d also be happy with a large square of dark chocolate to suck on all night.

syz's avatar

A restaurant that I used to frequent (that is no longer in business) had this fantastic dessert that had a rich, tart raspberry filling with a creme brulee type topping and a caramelized sugar crust. So good!

DrasticDreamer's avatar

Anything and everything pastry. I love them so much that I have to disallow myself to eat any 99% of the time.

Kardamom's avatar

@jonsblond Oh my do I love coffee cake. My mom used to have a metal canister that held Bisquick when I was a little kid. This is exactly what it looked like. On the back of the tin was a recipe for coffee cake that my mom used to make that was so scrumptious. This is the recipe.

JLeslie's avatar

TooJays mounds cake. It’s basically like the candy bar but better. Three different flavors of chocolate between the cake and icings, and sweet coconut inbetween the layers. If you’re ever in Florida it’s a must try if you like coconut.

I also love cookies, it’s a throwback to childhood. Not so much like your mom had cookies in a jar, but more like some cookies are hard to find in some parts of the country and when I can get the “New York cookies” it feels like when I was young. Cookies like rainbow cookies, black and white, Archway oatmeal, and Entemann’s chocolate chip.

Other desserts I love are Starbuck’s lemon pound cake, lemon squares, Betty Crocker brownies with the Hershey packet, 31 flavors jamoca almond fudge, coconut sorbet, Lemon Meringue pie. On the home made list is macaroons, meringue cookies with cc bits and walnuts, pound cake, Coca-cola cake, almond cookies.

sinscriven's avatar

Fancy dessert: Tiramisu
Junky dessert: Tim Tams and chocolate milk.
Dessert to have with dessert: Champurrado

ucme's avatar

Bakewell tart

Kropotkin's avatar

One of my fresh croissants, an hour after or so after baking.

My mother’s carrot cake, and poppy seed cake are also sublime.

jca's avatar

It’s hard to say because there are so many that I appreciate, and I like that they change with the season or who makes them (for example, my mom).

-Homemade apple pie made by my mom is high up there.
-a good cheesecake, not too sweet, not too dry (it’s a gamble ordering it in a restaurant)
-Pumpkin pie, homemade
-anything custardy – flan, custard, rice pudding, coconut custard pie – all not too sweet but nice and cold
-tapioca pudding, homemade
-strawberry shortcake, made the way my grandmother made it (banana cake, homemade whipped cream, refrigerated so it all soaks together) is probably the dessert that trumps all.

Espiritus_Corvus's avatar

It’s strawberry time back in Florida. One of my favorite deserts is homemade strawberry shortcake just out of the oven with a thick, syrupy sauce made from big, fat, naturally sweet strawberries and freshly made crème Chantilly—Loozianna Stahl. Just keep ‘em comin’, man, I can handle it.

JLeslie's avatar

It sure is strawberry time. They are everywhere! I think the strawberry festival ends this weekend in Plant City, FL.

gailcalled's avatar

My daughter’s deep dish apple pie with local vanilla bean ice cream.

Strawberry shortcake (the Crow’s version) is a close second

A Pavlova with fresh raspberries. (Runners-up would be local blueberries, blackberries or strawberries.)

Adagio's avatar

I’m definitely more of a savoury food lover but I am partial to this cheesecake.


For the pastry:
100g butter
60g sugar
enough white flour to form a firm but malleable dough
small egg
pinch of salt
For the filling:
400g quark
250g cream cheese (not lite)
250g sourcream (not lite)
3 egg whites
3 egg yolks
small tsp real vanilla essence
100g white sugar
2 tb custard powder
First beat the egg whites until stiff.
Make the pastry: Using a food processor mix the sugar and egg, then add the softened butter, followed by the flour and salt. Rest the dough in the refrigerator (opt). Press into the base and sides of a springform pan lined with baking paper in the base and very lightly greased on the sides.
Make the filling: In a food processor mix the sourcream and egg yolk. One at a time, add the sugar, then quark, then cream cheese. Finally add vanilla and custard powder. Pour into a bowl and carefully fold in the egg whites. Pour the filling into the prepared pastry and bake in the centre of the oven at between 190o-200oC, depending upon the heat of the oven, for 1 hour. If the cheesecake begins to brown overly cover with baking paper (after approximately 35–40 minutes). It does need the entire hour’s cooking.
The cheesecake will rise up like a soufflé when it is cooking but flattens down as it cools. It will have a strong brown colour when baked. Cool thoroughly before serving at room temperature. Serves 8–16.

Stinley's avatar

@syz just described it. We are dessert twins!!

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