Recently I’ve really gotten in to baking desserts. I’ve been through several of the recipe sites on the net, but I’ve found the recipes hit or miss.
If you’re not too protective of it, how about sharing your best dessert recipes here?
Thanks,
J.
Chocoflan. This is a real crowd-pleaser, as it looks and tastes great. It takes some time to put together, but is worth the effort. The cool thing is how the flan and the cake invert during cooking.
Here’s a great carrot cake recipe from Deb at smittenkitchen.com. Most of her dessert recipes are solid - I find her savouries to be often too simple for my tastes, and end up flinging in a bunch more flavours.
I have never brought a piece of this cake* back home from any gathering where I’ve taken it.
The last time I sent one to work with my husband, there was a crowd outside his office waiting. It’s not hard, not expensive, and not time consuming at all.
Now, if I want something hard, expensive, and time consuming, I make this**. People know I love them very much when I make this. 
*Chocolate Kahlua Cake
** Vanilla Bean Cheesecake with Chocolate Crust and Salted Caramel Topping
Both recipes were finds on Pinterest, and both were delicious.
The raspberry pie I just made is up there.
It is pretty simple
4 cups raspberries
1 tsp vanilla
juice from one lemon
1 cup suger
3 tbsp corn starch
Mix it all together and use your favorite pie crust recipe.
Simple, but delicious. I used raspberries that I picked yesterday and real vanilla is a must. I never used to buy it because of the price difference, but once I had a real bottle, I couldn’t go back.
French silk pie
Microwave 3 squares of baking chocolate in a bowl about 90 seconds to melt them. Divide a stick and a half of butter into several chunks, and microwave them with the chocolate another 60 seconds or so. Add 3/4 cup sugar, 3 eggs, and 2 tablespoons vanilla. Beat until smooth and pour into baked pie shell.
Refrigerate 2 hours. Top with whipped cream to serve.
This is chocolateley intense and not too sweet.
[ol]
[li]Open Grand Marnier[/li]
[li]Pour into glass[/li]
[li]Drink[/li][/ol]
:d
j.
Sopapilla Cheesecake
Mix 3 packages of cream cheese with 1 and 1/2 cups of sugar, and a half-tablespoon (1-1/2 tsp) of vanilla. Unroll 1 can of crescent roll dough and press into the bottom of a 9x13 pan. Spread the cream cheese mixture on top. Top that with one more can of unrolled crescent roll dough. Pour 1/2 cup of melted butter on top, then sprinkle with about a half-cup of cinnamon sugar. Bake at 350 for about 45 minutes.
You should probably let it cool, but it’s so darn good hot.
This chocolate stout cake is always a hit. Follow the reader recommendations, though, and halve the recipe - it’s plenty for a bundt or double layer cake.
That chocolate stout cake is one of my go-tos. I actually stayed in a hotel across from the brewery/restaurant for three months for work, and went there at least once a week. Great cake!
This time of year I’m all about fresh fruit cobblers. This blueberry cobbler with blueberry saucegets rave reviews every time I make it. Gotta serve it with vanilla ice cream.
It’s not my recipe, but the best dessert I’ve ever had was mango with sticky rice in Thailand.
Oh, I want to try that stout cake! Can you buy just one bottle of Guiness? The cake doesn’t taste beer-y, does it?
StG
Fresh Fig and Pear Pie
(2 crust pie crust)
Ingredients-
1/2 cup sugar
2 tablespoons flour
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
4 cups very coarsely chopped fresh ripe figs (about 1 1/2 pounds)
1 1/2 cup chopped ripe pear (roughly 1 or 2 pears)
2 tablespoons lemon juice
1 tablespoon cold butter, cut into bits
Heat the oven to 375 degress F. In a small bowl, combine the sugar, flour, cinnamon and nutmeg—mix well. In a medium bowl, combine the figs and pears and the dry mixture, and toss gently to cover fruit. Pour the mixture into the pie crust (mounding in the center depending on size of the pie). Pour lemon juice over the figs, and dot with the bits of butter. Cover with the top crust and seal as best you can—pie will probably bubble and drip out if not sealed well. Use a fork or a knife to make steam vents. Place in the 375 degree oven and bake for 10 minutes. Reduce the heat to 350 degrees and bake until the crust is golden brown and filling is bubbling up–usually 45 to 50 minutes. Transfer to a cooling rack and cool to room temperature.
I liked it best the next day after chilling it in the fridge.