OT: - Your Mount Rushmore of Desserts | Page 3 | The Boneyard

OT: Your Mount Rushmore of Desserts

RowdyFan said:
Tiramisu, Bananas' Foster Cheesecake, Cannoli, and homemade Kahlua. Retired pastry chef, here. Don't miss the holiday madness one bit.
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Ever thought of coming out of retirement and taking a vacation to hmmm... .. Central North Carolina? Asking for a buddy.

Geew1992 said:
I'm not a big dessert eater, but anything with peanut butter is #1!
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If you ever venture to the Southeast, be sure to stop by a Cookout... they have Peanut Butter Milkshakes... and at the bottom of the cup there usually is a nice glob of peanut butter.

I've eaten a few doughnuts from Krispy Kreme in my lifetime.... but the absolutely best one they have ever had was when they had the Reeses doughnut with the peanut butter filling with peanut butter chips and peanut butter icing on top. Edit... just scoured the KK menu.... apparently its a permanent menu item now.

Guess who is headed to Krispy Kreme tomorrow after my doctor's checkup to pick up a few Peanut Butter donuts...... provided I get good news

me.jpg
 
triaddukefan said:
Ever thought of coming out of retirement and taking a vacation to hmmm... .. Central North Carolina? Asking for a buddy.




If you ever venture to the Southeast, be sure to stop by a Cookout... they have Peanut Butter Milkshakes... and at the bottom of the cup there usually is a nice glob of peanut butter.

I've eaten a few doughnuts from Krispy Kreme in my lifetime.... but the absolutely best one they have ever had was when they had the Reeses doughnut with the peanut butter filling with peanut butter chips and peanut butter icing on top. Edit... just scoured the KK menu.... apparently its a permanent menu item now.

Guess who is headed to Krispy Kreme tomorrow after my doctor's checkup to pick up a few Peanut Butter donuts...... provided I get good news

View attachment 82215
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Good luck at the doc's!
 
i answer all these types of questions from a 'daily driver' perspective.
choc mousse cake
sfogliatelle
banana cream pie
apple fritters

i like most confections, but regularly eating things like fruit cake, pecan pie, napoleans, raspberry filled choc dipped cookies, and such quickly become too much. unsustainable. my big four never get old.
 
.-.

Vanilla Crème Brûlée​

Fascias Chocolates (butter crunch, caramels especially)

Ben and Jerry's (van. choc, anything with caramel)
 
My Mount Rushmore of desserts would have (in no particular order):
  • Mississippi mud cake with bourbon/espresso glaze
  • Sticky toffee cake
  • Banana cream pie
  • This coffee cake we do that's a family recipe; it has layers of cinnamon sugar, chopped nuts, and chocolate chips
Honorable mention -- I'm a bread lover too, but for a dessert I'd pick Portuguese sweet bread. Yum.
 
triaddukefan said:
This is the Holiday Season, and I would guess there are more sweets devoured in the month of December than any other month. That being said, what desserts would you place on your Mount Rushmore of Desserts?

For me. Sweet Potato Pie, Plain Cheesecake, and Pound Cake are the no-doubters. After much debate, I think I will have to put up Italian Cream Cake as the 4th.
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On my list would be brownies from scratch made with walnuts and high quality chocolate chips; cheesecake with raspberry sauce; Russian tea cookies (also known by many other names). During the summer I’d have to add a hot fudge sundae. Unfortunately, I’m not supposed to eat any of that stuff anymore
 
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CL82 said:
How many hummingbirds does it take to make a pie?
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Well, it takes four and 20 blackbirds, which are considerably smaller than hummingbirds. Assuming that a hummingbird is roughly 25% of a black bird, it would be 6 and 90 hummingbirds.
 
Plebe said:
I'm my grandma's grandson.

1. Black bottom pie
2. Pecan pie
3. Hummingbird cake
4. Lemon meringue
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Never heard of Black Bottom anything until you mentioned it a few years ago in a Southern Food thread. I still haven't seen it in any recipe... I can't even recall what it consists of.

Pecan pie got strong consideration, but came up a little short. It will be on the menu for christmas dinner, along with some concoction called Cherry Yum Yum :confused:

Whenever I'm in a cake shop/bakery that has Hummingbird Cake, I give it strong consideration, but almost always I go with the Italian Cream. Apparently they are close cousins.

Lemon meringue pie.... I just can't... just can't... I quit trying as a kid. Perhaps my palate and taste buds have changed in my advanced age..... I may give it a another try in 2023... or 2036.
 
triaddukefan said:
Never heard of Black Bottom anything until you mentioned it a few years ago in a Southern Food thread. I still haven't seen it in any recipe... I can't even recall what it consists of.
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I rerember seeing Plebe mention it, too, and I made one. It wasn’t life-changing, so I didn’t keep the recipe. I remember the black bottom being a dense dark chocolate layer. I thought the middle layer was some kind of custard or pudding and maybe whipped cream on top? But it’s really fuzzy, could have been totally different.

I just looked for a recipe, and they’re all over the place. Some have rum, one even had meringue on top. I don’t whip egg whites, so I know that wasn’t what I made.

@Plebe you want to enlighten us?
 
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Bigboote said:
I rerember seeing Plebe mention it, too, and I made one. It wasn’t life-changing, so I didn’t keep the recipe. I remember the black bottom being a dense dark chocolate layer. I thought the middle layer was some kind of custard or pudding and maybe whipped cream on top? But it’s really fuzzy, could have been totally different.

I just looked for a recipe, and they’re all over the place. Some have rum, one even had meringue on top. I don’t whip egg whites, so I know that wasn’t what I made.

@Plebe you want to enlighten us?
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Well, I've since learned that there are about as many black bottom pie recipes as there are critters in a Southern summer. Obviously I'm partial to the one my grandma used to make, and no other variant would be as good. I do think rum would make a nice addition, but my grandparents were not the imbibing kind.

My grandma's was a three layer pie and to the best of my recollection resembled more or less this formulation:

grandmajackiesrecipes.com

Black Bottom Pie - Grandma Jackie's Recipes

This Black Bottom Pie is a three layered pie featuring a chocolate custard, a custard meringue and then a top layer of whipped cream!
grandmajackiesrecipes.com grandmajackiesrecipes.com

The chocolate custard layer at the bottom was the undisputed star of the pie. And she definitely whipped egg whites for the top layer. Although I've never attempted to make the pie or anything similar, I know that working with custards and other egg variants requires a very deft hand. Latest I heard from my aunt, she's given up trying to make the BBP because she just can't pull it off to her satisfaction.
 
My favorite desserts:
Milk chocolate candy bar with fruit and nuts
Carrot Cake
Key Lime Pie
Publix premium ice cream - Chocolate Cherish Passion - the best ice cream I've ever had
 
My top four, in no particular order:
Butterscotch bourbon bread pudding with cinnamon ice cream
Lemon icebox pie
Apple pie with thinly sliced tart apples
My mom’s homemade fruitcake

Mom turns 85 this Christmas Eve, and can’t for the life of her find that recipe. It breaks my heart. I can remember as a kid cracking pecans and pulling out the nuts so that she could chop them for the fruitcakes she would make for family and friends. No one made fruitcake cracks about her cakes!
 
triaddukefan said:
Never heard of Black Bottom anything until you mentioned it a few years ago in a Southern Food thread. I still haven't seen it in any recipe... I can't even recall what it consists of.

Pecan pie got strong consideration, but came up a little short. It will be on the menu for christmas dinner, along with some concoction called Cherry Yum Yum :confused:

Whenever I'm in a cake shop/bakery that has Hummingbird Cake, I give it strong consideration, but almost always I go with the Italian Cream. Apparently they are close cousins.

Lemon meringue pie.... I just can't... just can't... I quit trying as a kid. Perhaps my palate and taste buds have changed in my advanced age..... I may give it a another try in 2023... or 2036.
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Get back into that lemon meringue, Triad. It's good for the soul of a diehard Blue Devil.

I just polished off a bunch of brownies and blondies sent to me for Christmas by my sister from upstate New York. They surely tasted great as I watched my Deacons beat Mizzou, 27-17, in something called the Gasparilla Bowl.

Shoutout to you, Triad, for starting a thread that's had half of the Boneyard populace talking desserts for nearly a week!;)

Take care, everyone, as you go about your lives while we're enduring this brutal cold in so much of our world. Be safe, and don't exert yourself... especially after indulging in such dessert treats!
 
Vanilla Gelato
my wife's chocolate sauce
gluten free brownies (double chocolate)
 
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The deacon said:
Get back into that lemon meringue, Triad. It's good for the soul of a diehard Blue Devil.

I just polished off a bunch of brownies and blondies sent to me for Christmas by my sister from upstate New York. They surely tasted great as I watched my Deacons beat Mizzou, 27-17, in something called the Gasparilla Bowl.

Shoutout to you, Triad, for starting a thread that's had half of the Boneyard populace talking desserts for nearly a week!;)

Take care, everyone, as you go about your lives while we're enduring this brutal cold in so much of our world. Be safe, and don't exert yourself... especially after indulging in such dessert treats!
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Tell ya what.. Next time im in a Bakery and they have lemon meringue pie, I'll get a slice. If i don't like it, I'll send you the bill. ;):p:D
 
As y'all have picked up from this thread, I'm not a dessert person. But . . . My wife and daughter are. They swear by a cake called "Chocolate Truffle Bomb." It's a chocolate cake stuffed with pudding and mousse with a firm chocolate coating -- not really dipped in chocolate, not frosting.

I get it in Giant, which is owned by a Dutch multinational now. I've verified it's available in Hannaford's in Maine. I suspect it's in Stop and Shop, and for @triaddukefan , Food Lion is owned by the same company.
 
Bigboote said:
I'm a bread guy too. Today is a brewing day (proper beer is just liquid bread), and I usually make bread with some of the leftover grain. The hulls of the grain are sharp, so it doesn't rise as much, resulting in a denser loaf, which stands up to butter or cheese really nicely. I'm making a dark beer today, so probably no bread -- it becomes burnt-tasting.
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As the monks used to say in Medieval times, "Flüssiges Brot."
 
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