Ok then...a different dessert poll...

[Julie in CA]

Since y'all didn't like being limited to just selecting between apple pie and peach cobbler, it's clear I'm going to have to allow you to order off the full menu! :D

Let's try this with the full selection...

I do other things seasonally, but I'm not "goin' there" in this poll--you only get to choose from what's on the menu right now!

(The peach cobbler/apple pie thing hasn't been resolved yet though)

ETA: Ok...just realized I typed the wrong cooking term...no one called me on it?
Free samples to the one who catches what I typed in wrong! :D

[beansprouts]

I'll take one of each.

[Miss Peregrine]

Cheesecake. Always.

[Gretchen in NJ]

Even yummier!

I'll have an order of Chocolate Lava Cake with Fresh Whipped Cream & Raspberry Confit. Please.:D

[nakitty]

I just don't think I can make an educated decision unless you provide me with some samples....thankyouverymuch!:D

[Crissy]

Creme Brulee. Above all other desserts.

[6packofun]

,,.,

[milovaný]

I would have gone for the chocolate except then I read the raspberry part of it. I don't like my chocolate fruitified. So I voted for the Key Lime Parfait -- that sounds delish! I'm digging the sour thing lately.

[Mrs Mungo]

mmmmm...I vote creme brulee but I was torn between that and key lime pie parfait.

[Jenny in Atl]

Creme Brulee. Above all other desserts.

When eating out... oh yes!

[beansprouts]

I just don't think I can make an educated decision unless you provide me with some samples....thankyouverymuch!:D

Absolutely!! We must have samples before we can vote :D

[melissel]

The lava cake, in a hot minute. I would also be tempted by the key lime, but really prefer it in pie form, with a graham cracker crust. The raspberry confit would put the lava cake over the top for me.

[Julie in CA]

I would have gone for the chocolate except then I read the raspberry part of it. I don't like my chocolate fruitified. So I voted for the Key Lime Parfait -- that sounds delish! I'm digging the sour thing lately.

Darla,
We serve the raspberry confit well off to the side (just in case someone doesn't like it)--so you're safe either way!

[hsmom]

I have to say cheesecake, but chocolate, strawberries, or cherries. I am not a fan of blueberries or caramel.

[Nancy in SoCal]

Creme Brulee. Mmmmmmmmmm......

[milovaný]

Whew! Good to know. I would switch my vote, then, to the lava cake if -- and ONLY if --

















There's milk on the menu. If I had to choose a last meal it would be rich, gooey-yummy chocolate cake w/ a large glass of ice-cold whole milk served alongwith.

[Julie in CA]

The lava cake, in a hot minute. I would also be tempted by the key lime, but really prefer it in pie form, with a graham cracker crust. The raspberry confit would put the lava cake over the top for me.

I layer the graham cracker crust in the Key Lime Parfait, too! It wouldn't be the same without the crust. :)

[milovaný]

I think you ought become the official WTM Dessert Fairy -- traveling around the world with your complete dessert tray for all board members who have at least 340 posts and 2 green squares to enjoy. I nominate Washington as the state in which you begin. You could start in the center part of the state and spiral out from there.

[melissel]

I layer the graham cracker crust in the Key Lime Parfait, too! It wouldn't be the same without the crust. :)

OK, seriously...this is just not right :glare: I'm stuck here with the kids and POPCORN for dessert! DH is going to have to take me out this weekend...

[beansprouts]

OK, seriously...this is just not right :glare: I'm stuck here with the kids and POPCORN for dessert! DH is going to have to take me out this weekend...

I know. Why is she tormenting us anyways? Next she'll be posting pictures...

BTW the graham cracker layer won my vote for the Key lime parfait.

[abbeyej]

I'd make dh order one and I'd order another, so I could have at least two of 'em! :)

[laylamcb]

Creme brulee, hands down. :drool:

[Julie in CA]

I think you ought become the official WTM Dessert Fairy -- traveling around the world with your complete dessert tray for all board members who have at least 340 posts and 2 green squares to enjoy. I nominate Washington as the state in which you begin. You could start in the center part of the state and spiral out from there.


Lol! WA isn't that far from CA, right? I could make it in a couple of days...
I think the spiral thing would make me a little dizzy though.
HEY! I've always thought "Julie in CA" was WAAAY boring. Maybe I should change my board name to "WTM Dessert Fairy".
Hmmm.....:lol:

[JFS in IL]

I just don't think I can make an educated decision unless you provide me with some samples....thankyouverymuch!:D
yes, I , too, am waiting....

[Amy in NH]

I don't like my chocolate fruitified.

Yeah. :ack2:

I voted for the chocolate cake, but I'd order it without the raspberrry froufrou.

MMmmmmm! I have a chocolate zucchini cake in the oven right now. :drool5:

[laylamcb]

Yeah. :ack2:

I voted for the chocolate cake, but I'd order it without the raspberrry froufrou.

MMmmmmm! I have a chocolate zucchini cake in the oven right now. :drool5:

So you like your chocolate veggified instead? ;)

[Julie in CA]

I just don't think I can make an educated decision unless you provide me with some samples....thankyouverymuch!:D

I wish I could...you all have offered me so much support over the years!
Second-best, but if anyone would like a recipe, I'd be glad to share. Most of them are embarassingly easy to make. :001_smile:

[Libbie]

I picked the chocolate lava cake, but please do not put the raspberry stuff on it. Fruit messes up good chocolate. :D

[beansprouts]

So you like your chocolate veggified instead? ;)

Yeah! Get those veggies out of here. You are desecrating the chocolate!!

[Spy Car]

Not really a dessert guy...so shoot me! :D

Bill

[StacyinKS]

Creme Brulee, or the Chocolate Cake.

[Mamagistra]

I don't like my chocolate fruitified.

Fruitifed! :lol::lol: That's a keeper, although I fruitify my chocolate regularly.

(And, Julie...I'm with bean: one of each!) :drool:

[beansprouts]

Not really a dessert guy...so shoot me! :D

Bill

You know, I thought I liked you Bill...

:lol:

[Spy Car]

You know, I thought I liked you Bill...

:lol:

Not a huge fan of Frito's bean dip either, not that I'd mention it....:D

[Spy Car]

Luscious ripe figs...does that count? Mmmm...ripe figs :drool:

[*anj*]

ETA: Ok...just realized I typed the wrong cooking term...no one called me on it?
Free samples to the one who catches what I typed in wrong! :D

Was it this:

Chocolate Lava Cake with Fresh Whipped Cream & Raspberry Confit ?

So you're offering Chocolate Lava Cake with whipped cream and raspberries that have been preserved in a layer of duck fat?

Yummm...can I change my vote? :eek: :lol:

[beansprouts]

Not a huge fan of Frito's bean dip either, not that I'd mention it....:D

Maybe I should find a different brand?

[Spy Car]

Maybe I should find a different brand?

Homemade is always best :001_smile:

[sleepy]

I'm gonna have to go with the cheesecake. :D

[beansprouts]

Homemade is always best :001_smile:

Always. But the photo would have everybody wondering...

[newbie]

The chocolate-ier, the better.


Jet

[Spy Car]

Always. But the photo would have everybody wondering...

Busting a gut!!! :lol::lol::lol::lol::lol:

[Jumping In Puddles]

Was it this:

?

So you're offering Chocolate Lava Cake with whipped cream and raspberries that have been preserved in a layer of duck fat?

Yummm...can I change my vote? :eek: :lol:

I'm guessing she meant coulis? Although confit is being kind of liberally used these days!

[Robin in Tx]

I'll take either the peach or the apple! :)

[newlifemom]

Can't.eat.laughing.too.hard!

:lol::lol::lol:

Honestly, so many choices so little points left to eat them! Hmmm either the chocolate cake(and I'll take pretty much whatever fat you put on it) or key lime. I'm really torn and I too vote for the name change. Do you think you could take a pit stop in Oregon on your way up to Washington? :D

[Julie in CA]

Was it this:

?

So you're offering Chocolate Lava Cake with whipped cream and raspberries that have been preserved in a layer of duck fat?

Yummm...can I change my vote? :eek: :lol:

We have a winner!! :D
I couldn't believe it when I saw what I'd written, and I couldn't believe no one caught me at it!

Yeah...I'm skipping the duck fat in the desserts. :tongue_smilie:

[Julie in CA]

I'm guessing she meant coulis? Although confit is being kind of liberally used these days!

You've got it Sharon!
I don't know what I was thinkin'....raspberry *confit* :ack2:

[TXMomof4]

As I said, peach cobbler is heaven on a plate....but with praline???? That is a step above I'm sure. Now I'm going to have to go buy fresh peaches at the farmer's market tomorrow, find a recipe (hint, hint), slave over a hot stove all day so i can have peach cobbler tomorrow!!

[TXMomof4]

Luscious ripe figs...does that count? Mmmm...ripe figs :drool:

I had never had figs til we moved to this house. There's a house down the street that has been empty for 3 years and it has 2 HUGE fig trees. So I help myself. I love them! Unfortunately, they don't keep very long, so I make fig preserves for family. I can't stand the preserves, but fresh...yummy!

[Jumping In Puddles]

Your menu sounds great :)

How long have you been a pastry chef and did you go to school for it?

[Denise in IN]

Chocolate always wins for me, but the creme brulee and key lime parfait sound wonderful too.

Second-best, but if anyone would like a recipe, I'd be glad to share. Most of them are embarassingly easy to make. :001_smile:

I'd love to have your recipes, especially of my "top three. I'm probably not going to make it out to CA to be a taste tester. :drool5:

:auto:

[Julie in CA]

Your menu sounds great :)

How long have you been a pastry chef and did you go to school for it?

Well, I don't really call myself a "pastry chef" per se, because I didn't attend culinary school. I started out years ago with a simple cake decorating class from a local crafts store. I tend to become a bit obsessive when I form an interest in something, so I continued my self-education by reading all that I could, and practicing the craft often for family and church functions.

Before I knew it, people were calling me for cakes, strictly from word-of-mouth advertising. People were talking about my cakes, and I was getting calls from strangers who'd heard about me in town.

When our town was about to get it's first "real" restaurant, the owners called me to ask if I'd do all of their desserts. I didn't feel qualified, but they pretty much told me that they'd rest on my reputation alone, and would give me complete freedom to bake whatever I wished, however I wished. They also offered me pretty good $ :001_smile:

That was a couple of years ago, and though the restaurant has struggled over the past year or so, my best friend is now managing the daily operations and is in the process of buying the restaurant. I still get to keep my great job, with the same freedoms.

So, I make whatever strikes me as decadent and yummy.
My job is WAAAYY fun!

[Julie in CA]

As I said, peach cobbler is heaven on a plate....but with praline???? That is a step above I'm sure. Now I'm going to have to go buy fresh peaches at the farmer's market tomorrow, find a recipe (hint, hint), slave over a hot stove all day so i can have peach cobbler tomorrow!!

Peach Praline Cobbler

Filling-mix the following together and pour it into a greased 9 x 13 baking dish:
8 c sliced or chunked peaches
1 c sugar (either white or brown)
4 T quick tapioca
2 t lemon juice
1/2 c chopped pecans (I like to toast them first, but you don't have to)
1/2 t vanilla
1/4 t butter flavoring (yeah, I know this seems yucky, but if you have it, add it, you won't be sorry)

Topping-toss the following ingredients in your food processor and process until it's crumbly:
1 1/2 c flour
3/4 c brown sugar
3/4 c white sugar
1 t cinnamon
1 1/2 sticks cold butter cut into pieces
1/2 c pecans
Sprinkle half of the crumbs over your filling and then use the very tips of your fingers to push a bit of the crumbs under the surface of the filling, then sprinkle the rest of the crumbs over the top.

Bake @ 450 degrees for 10 minutes, then turn the oven down to 350 degrees and bake 20 minutes longer.

This is pretty good on it's own, or topped with ice cream and caramel sauce, but if you want to go that extra mile, you can add chopped sugared pecans sprinkled on the top. You can buy them or make them--I'm including a recipe for you anyway.

Sugared Pecans

Whip the following ingredients until frothy:
1 egg white
1 t vanilla
2 t water

Add 1 lb. chopped pecans and stir to coat.
Remove pecans from liquid and dredge in a mixture of:
1 c sugar
1/2 t salt
1/2 t cinnamon

Spread on greased sheet and bake at 250 degrees for about 1 hr, stirring occasionally. After the nuts cool, make sure they're broken up.

[keroro]

Yum cheesecake

[lighthouseacademy]

Chocolate lava cake but creme brulee comes in a very close second.

[Julie in CA]

Chocolate always wins for me, but the creme brulee and key lime parfait sound wonderful too.



I'd love to have your recipes, especially of my "top three. I'm probably not going to make it out to CA to be a taste tester. :drool5:

:auto:

I'm gonna give you the Creme Brulee right now, because I can do that one off the top of my head. It's easy to make, but not for the faint-hearted, nutritionally speaking!

Creme Brulee

Heat (but don't boil) the following ingredients in a saucepan:
32 oz heavy cream
1 T vanilla extract
dash of salt

In a medium-sized bowl, mix the following ingredients:
8 egg yolks
1 1/2 c sugar

While whisking the egg mixture quickly, dribble in a ladle-ful of the hot cream.
Whisk in another ladle of the hot cream, then pour the whole egg mixture back into the pan of hot cream. This step tempers the mixture so that the hot cream doesn't *cook* your egg mixture--it's pretty important, so do it just as I described.

Ladle the liquid into (about) 8 oven-safe ramekins, and set the ramekins in a roasting pan. Add hot tap water to the roaster so that it comes up about an inch high on the outside of the ramekins.

Bake at 300 degrees for 50 minutes. When you remove these from the oven, they will look solid on the top, but will be very jiggly inside. Don't worry, *they are done*! Stick them in the refrigerator until well chilled.
When you're ready to serve these, here's what you do:
Preheat your broiler.
Spread a generous teaspoon of brown sugar (yes, use *brown* sugar) over the top of each serving.
Pop the ramekins under the broiler for a minute. You will be able to see that the brown sugar has melted, caramelized, and will be shiny and bubbly.
Take them out of the oven, and either serve right away or refrigerate.
Don't do the "brulee" (the broiling part) until close to serving time, because it won't hold overnight very well after you top them.

Enjoy!

ETA: Do I get positive rep or negative rep for ruining everyone's health *and* their waistline simultaneously? ;-)

[Peri]

I'll take one of each.
:iagree:

You give me that magnificent list and want me to just pick one ... CAN'T DO IT!

[Rosie_0801]

I'm definately going to need samples. How can this Aussie make decisions on American named desserts? How would I know a cheesecake was a New York cheesecake, and not someone else's? I don't think we have key limes here either.
Yum yum. I'll get gestational diabetes just thinking about that list!
:)
Rosie- who's top dessert experience involved a licorice flavoured creme brulee, with a mint and rhubarb salad and some sort of pastry/ biscuity thing that probably does have a name.

[Jugglin'5]

I'll take one of each.

Me too. I'm not very picky about sweets, unfortunately.

[Tutor]

Definitely cheesecake, but I'll take mine plain, please. If it's good cheesecake, it can stand on its own.

When I was in college, a lab colleague and I would often pull all-night lab sessions. Our pick-me-up would be to go to the local diner and get cheesecake and milkshakes. Now the thought is just nauseating and adds pounds just thinking about it. :D But, man, that was good cheesecake.

[milovaný]

HEY! I've always thought "Julie in CA" was WAAAY boring. Maybe I should change my board name to "WTM Dessert Fairy"

I, for one, think that's a ducky idea! Then every time I saw your name I would smile -- not just because it would make me think of dessert, but because I came up with the name, too! ;) I love naming things ....

[WTMCassandra]

Oh, MAN!

Why did you have to pit the Chocolate Lava Cake against the cheesecake! What a choice! I put the Lava cake, but it had better be top-notch!

[Ellie]

but then I figured...chocolate...what else is there to know?:D

[kls126s]

Haven't read all the other posts so I don't know if someone else got it already, but I'm guessing I would NOT like raspberry confit! LOL

Although that's the dessert I voted for because I will pick absolutely anything with raspberry. Except confit.

[Mom to Aly]

I just don't think I can make an educated decision unless you provide me with some samples....thankyouverymuch!:D
:iagree: But I have diabetes, so they all have to be carb and sugar free, but taste like the real thing--oh, and no cals, of course :D .

[StaceyinLA]

no matter WHAT the question. :tongue_smilie:

[Just Me]

UUMMM...chocolate and raspberry - is there anything better? :tongue_smilie:

[Country Mouse]

Chocolate. Always.

[sweetbaby]

Oh this is not fair! I'm on a diet here!

[ahousefullofjs]

All of the above please :D

[fivetails]

Hmmm... I'd take the homemade apple pie :D


(it was an easy choice since the only other thing on the list that I'm familiar with is the cheesecake...never had any of the other things)