Dessert Inspiration

[Anonymous]

Sacher torte.

[Anonymous]

Anonymous wrote:I have made the cranberry curd tart and plum torte in previous years and can recommend them!
Another really nice fall dessert is a French style pear almond tart.
This year, I’m doing a giant cheesecake with a few different toppings that folks can add to their portions. I’ve planned caramel pecan topping and cranberry compote so far; may add another!

A Tarte Bourdaloue! Looks lovely. Easier to make than it looks. Adding that to the list.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

That's just 12 plums. And also a very basic cake recipe (similar for what I use for pineapple upside-down cake). For OP I'm sure you can double this and bake in a 9X14. If you can't find plums I'm sure apricot halves would work.

Thanks to the PP who gifted the link, btw. I'll make some versions of this and report back!

[Anonymous]

could you make it with frozen apricot/plum halves??

[Anonymous]

Banana rum cake

[Anonymous]

Chocolate mousse is super easy, put it in a pretty dish with a dollop of homemade whip cream and it'll be an empty dish before you know it. Or, put in the demitasse plastic cups for individual servings if you prefer that. Can be made ahead of time

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

The plums called for in the recipe are actually the Italian prune plums that are only available for a short time and they are quite small -- a little bigger than my thumb, and of course the pit comes out. So it actually isn't as much fruit as it sounds like. And I think it is 24 plum halves, so 12 plums total. I would say maybe 2 to 2 1/2 cups of cranberries, and remember you are adding sugar to that. When I make this with frozen mixed berries I think I use about 2 cups.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

That's just 12 plums. And also a very basic cake recipe (similar for what I use for pineapple upside-down cake). For OP I'm sure you can double this and bake in a 9X14. If you can't find plums I'm sure apricot halves would work.

Thanks to the PP who gifted the link, btw. I'll make some versions of this and report back!

Awesome, please do!

I've tried it with the Italian plums called for in the recipe, regular black plums, cranberries for Thanksgiving, frozen mixed berries, and fresh blueberries. All worked out great.

[Anonymous]

Anonymous wrote:could you make it with frozen apricot/plum halves??

Yes, I've made it with frozen fruit (mixed berries) and it came out great. Put it on there frozen, and bake away. It's a very easy recipe.

[Anonymous]

I love Sally's Baking edition for ideas- just got her new cookbook. But from her website:

https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/


https://sallysbakingaddiction.com/cranberry-curd-tart/

https://sallysbakingaddiction.com/unbelievable-peanut-butter-pie/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

The plums called for in the recipe are actually the Italian prune plums that are only available for a short time and they are quite small -- a little bigger than my thumb, and of course the pit comes out. So it actually isn't as much fruit as it sounds like. And I think it is 24 plum halves, so 12 plums total. I would say maybe 2 to 2 1/2 cups of cranberries, and remember you are adding sugar to that. When I make this with frozen mixed berries I think I use about 2 cups.

The local Asian markets carry Italian plums, but like you said, it's definitely seasonal, and yes, much smaller than regular plums. And freestone. I can see why one would want to use that. I forgot to pick up cranberries on the last grocery run, but found some long-lost frozen cherries, and might try it with those instead. Maybe add some orange zest or something to make the flavor a little more interesting.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

The plums called for in the recipe are actually the Italian prune plums that are only available for a short time and they are quite small -- a little bigger than my thumb, and of course the pit comes out. So it actually isn't as much fruit as it sounds like. And I think it is 24 plum halves, so 12 plums total. I would say maybe 2 to 2 1/2 cups of cranberries, and remember you are adding sugar to that. When I make this with frozen mixed berries I think I use about 2 cups.

The local Asian markets carry Italian plums, but like you said, it's definitely seasonal, and yes, much smaller than regular plums. And freestone. I can see why one would want to use that. I forgot to pick up cranberries on the last grocery run, but found some long-lost frozen cherries, and might try it with those instead. Maybe add some orange zest or something to make the flavor a little more interesting.

This is the perfect thing for some long-lost frozen fruit.

[Anonymous]

Anonymous wrote:I love Sally's Baking edition for ideas- just got her new cookbook. But from her website:

https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/


https://sallysbakingaddiction.com/cranberry-curd-tart/

https://sallysbakingaddiction.com/unbelievable-peanut-butter-pie/

I'm at the point where I won't use anyone else's recipes for baking things. Hers are the best and I'm not great at baking and her instructions are so detailed that I don't mess up. I made her cherry pie bars ( https://sallysbakingaddiction.com/cherry-pie-bars/ ) this week and they are amazing. Made her pound cake ( https://sallysbakingaddiction.com/cream-cheese-pound-cake/ ) a couple of weeks ago and finally, a pound cake that worked out for me. It's delicious.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love Sally's Baking edition for ideas- just got her new cookbook. But from her website:

https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/


https://sallysbakingaddiction.com/cranberry-curd-tart/

https://sallysbakingaddiction.com/unbelievable-peanut-butter-pie/

I'm at the point where I won't use anyone else's recipes for baking things. Hers are the best and I'm not great at baking and her instructions are so detailed that I don't mess up. I made her cherry pie bars ( https://sallysbakingaddiction.com/cherry-pie-bars/ ) this week and they are amazing. Made her pound cake ( https://sallysbakingaddiction.com/cream-cheese-pound-cake/ ) a couple of weeks ago and finally, a pound cake that worked out for me. It's delicious.

I find her recipes to be pretty foolproof as well. They may not be the most exciting ones, but will turn out well. The one that I'm saddened doesn't work for me much, are the Preppy Kitchen ones; pretty uneven results. Although I find inspiration everywhere, I really like Natasha's Kitchen recipes (baking ones; haven't tried others). Super consistent results for me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

The plums called for in the recipe are actually the Italian prune plums that are only available for a short time and they are quite small -- a little bigger than my thumb, and of course the pit comes out. So it actually isn't as much fruit as it sounds like. And I think it is 24 plum halves, so 12 plums total. I would say maybe 2 to 2 1/2 cups of cranberries, and remember you are adding sugar to that. When I make this with frozen mixed berries I think I use about 2 cups.

The local Asian markets carry Italian plums, but like you said, it's definitely seasonal, and yes, much smaller than regular plums. And freestone. I can see why one would want to use that. I forgot to pick up cranberries on the last grocery run, but found some long-lost frozen cherries, and might try it with those instead. Maybe add some orange zest or something to make the flavor a little more interesting.

This is the perfect thing for some long-lost frozen fruit.

The butter and eggs are coming to room temp I decided to 1.5x the batter (my springform pan is a bit large), and kind of eyeball the amount of fruit, keeping in mind that it can handle more than I think.