Fun Stuff > CHATTER
My favorite dessert is...
Elizzybeth:
I don't "get" creme brulee. Maybe I've only had poor examples of it, but the custard part has always tasted too sweet and the sugar part always too burnt.
I'm a sucker for brownies, though, particularly the fresh-out-of-the-oven type. BJ's Restaurants makes something called a Pizookie, too, which is basically a gigantic, fresh-baked chocolate chip cookie smothered in ice cream--unbelievably good.
Uber Ritter:
Key Lime Pie. Key Lime motherfucking Pie. Has to be real, though, none of this foodcoloured-green bullshit. Preferably with merangue, like Mom's, not whipped cream like some otherwise passable entries by restaurants. Now I'm not a momasboy or anything, but that woman makes one mean-ass Key Lime Pie. I've been to Key West (aka the nicest overgrown t-shirt-shop ever to engulf an island) and had award-winning Key Lime Pie and it was about as good as my mom's, though somewhat subtler.
jimbunny:
If I were to be honest, cheesecake.
But fuck conformity, I love PISTACHIO ICE CREAM.
ForteBass:
List threads.
BrittanyMarie:
Better than Sex Cake
INGREDIENTS
* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
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