What's your favorite disgustingly delicious dessert?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tiramisu - alas I have to be gluten-free and dairy-free now so this is off my menu. I have dreams about it, though.

Roots Market in MoCo makes a gluten free and dairy free Tiramisu. It's usually in their prepared desserts aisle. Call ahead to see if they have it right now

OMG! I am near the Roots in Howard County. I will definitely ask. Thanks!

[Anonymous]

I made this chocolate pudding a few years ago and it was fantastic: http://www.nytimes.com/2009/05/20/dining/201mrex.html. I'm neither vegan not lactose intolerant, and so don't often try recipes for special diets, but you'd never guess this was made with tofu. Delicious.

[Anonymous]

Chocolate Lava Cakes

There are several good recipes on-line. Love the ooey-gooey chocolate.

[Anonymous]

Anonymous wrote:I made this chocolate pudding a few years ago and it was fantastic: http://www.nytimes.com/2009/05/20/dining/201mrex.html. I'm neither vegan not lactose intolerant, and so don't often try recipes for special diets, but you'd never guess this was made with tofu. Delicious.

Gluten-free, dairy-free poster from above: I have been disappointed too many times by tofu puddings to even try it again. Don't even tell me you can't taste the raw tofu. And I can blend it for an hour and it will still be grainy in texture. Yes, I used silken tofu and a Cuisinart blender.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I made this chocolate pudding a few years ago and it was fantastic: http://www.nytimes.com/2009/05/20/dining/201mrex.html. I'm neither vegan not lactose intolerant, and so don't often try recipes for special diets, but you'd never guess this was made with tofu. Delicious.

Gluten-free, dairy-free poster from above: I have been disappointed too many times by tofu puddings to even try it again. Don't even tell me you can't taste the raw tofu. And I can blend it for an hour and it will still be grainy in texture. Yes, I used silken tofu and a Cuisinart blender.

I don't doubt for a second that you've made many more of these types of recipes than I have, and have been sorely disappointed by them. I don't know - I used top quality chocolate and cinnamon in this one (and I LOVE mexican chocolate things), and maybe that made a difference in terms of taste. I used my POS plastic blender and thought the texture was great, but maybe that's because I'm not comparing it to other chocolate puddings - which I don't typically enjoy and so almost never eat. My "special diet" is a lower calorie one, and so I don't generally eat dessert unless it's something I find REALLY good. Waste of my limited calories otherwise. I loved this pudding, but certainly - to each their own.

[Anonymous]

One cake-of-your-choice plus this caramel-butterscotch buttercream frosting:

http://leitesculinaria.com/2860/recipes-chocolate-mayonnaise-cupcakes-butterscotch-frosting.html

Maybe some ganache for the middle layer....

[Anonymous]

Anonymous wrote:Tiramisu - alas I have to be gluten-free and dairy-free now so this is off my menu. I have dreams about it, though.

Years ago Trader Joe's used to have this amazing frozen gluten free Tiramisu and they discontinued it. Even my gluten eating DH misses it.

[Anonymous]

Guinness cake

[Anonymous]

Icebox cake: I make one very similar but a log, not a tower. You whip cream and then I use gingersnap cookies. And booze (any kind, really, but probably brandy is best). Dip a cookie in the booze. Spread cream on it. Dip another cooking in booze and make a sandwich. Then dip #3, add cream on once side, and smush it adjacent to the sandwich, lying down. Continue until you have a log. Then cover the whole thing with whipped cream and grated chocolate. Refrigerate overnight, slice on the bias.

[Anonymous]

Anonymous wrote:Icebox cake: I make one very similar but a log, not a tower. You whip cream and then I use gingersnap cookies. And booze (any kind, really, but probably brandy is best). Dip a cookie in the booze. Spread cream on it. Dip another cooking in booze and make a sandwich. Then dip #3, add cream on once side, and smush it adjacent to the sandwich, lying down. Continue until you have a log. Then cover the whole thing with whipped cream and grated chocolate. Refrigerate overnight, slice on the bias.

OMG this thing sounds divine. I can see how it would be a lovely snack to have on hand over the holidays.

[Anonymous]

Pumpkin gingerbread trifle

Banana cream pie

Chocolate cake made from recipe on back of Hershey's cocoa box.

[Anonymous]

banana pudding with crushed nilla wafers

[Anonymous]

Nutella Bread Pudding. http://www.inspiredtaste.net/8359/nutella-bread-pudding-recipe/

[Anonymous]

Ice box pie Cool whip, condensed milk, and your favorite flavor juice or fruit. I'm a fan of lemon.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pecan pie

+1

Yes.