Anonymous wrote:

Anonymous wrote:the NYT plum torte

What makes NYT recipes so popular? NYT recipes are referenced here quite often, as if NYT is here pumping their recipe section.

Why so popular?

For a very long time, pre-internet, the NYT was a great non-cookbook source of recipes when there were few others. They are still a good source. Their cooking editors have always been strong, so the recipes tend to be good.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Costco's pumpkin cheesecake
Cannolis from a bakery in Brooklyn or Manhattan
High quality carrot cake

Are you answering the correct thread? OP is asking for recipes because she likes to make extravagant desserts. Costco pick up is the opposite.

DP

Perhaps PP prepares the pumpkin cheesecake at Costco.

That made me laugh, but in fairness to that pp, the op did ask what is your best, most fabulous dessert, without specifying homemade.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:the NYT plum torte

What makes NYT recipes so popular? NYT recipes are referenced here quite often, as if NYT is here pumping their recipe section.

Why so popular?

Not the NYT poster, but I use NYT cooking because it also gives access to a lively community of cooks that try the recipes and post the tweaks they made.
They've also got better about testing the recipes, including gram measurements etc and have a diverse, interesting group of contributors. Overall, worth the subscription for a serious cook/ baker.

PP Good answer.

Anonymous wrote:

Anonymous wrote:the NYT plum torte

What makes NYT recipes so popular? NYT recipes are referenced here quite often, as if NYT is here pumping their recipe section.

Why so popular?

Not the NYT poster, but I use NYT cooking because it also gives access to a lively community of cooks that try the recipes and post the tweaks they made.
They've also got better about testing the recipes, including gram measurements etc and have a diverse, interesting group of contributors. Overall, worth the subscription for a serious cook/ baker.

Anonymous wrote:the NYT plum torte

What makes NYT recipes so popular? NYT recipes are referenced here quite often, as if NYT is here pumping their recipe section.

Why so popular?

OP, do you make the ladyfingers in the tiramisu from scratch? Wow, that sounds delicious.

I love this for a Christmas dessert: https://sallysbakingaddiction.com/coconut-cake/

Buche de Noel is the obvious answer here, it's the most Christmassy and you can make other flavors besides the traditional chestnut.
Other options for wow factor:
Opera cake (my favorite)
Paris Brest
Gateau St. Honore
Charlotte cake
A dacquoise cake

If you want ideas for really elaborate desserts I recommend looking for Dominique Ansel's book. It has the recipes for some of the iconic over the top items that he sells at his bakery in NYC.

It’s rustic, so not a show-stopper looks wise, but the NYT plum torte is pretty much the most delicious thing ever. They say it is their most requested recipe of all time. It is very easy, which would free you up to decorate a cake, etc.

Anonymous wrote:

Anonymous wrote:Costco's pumpkin cheesecake
Cannolis from a bakery in Brooklyn or Manhattan
High quality carrot cake

Are you answering the correct thread? OP is asking for recipes because she likes to make extravagant desserts. Costco pick up is the opposite.

DP

Perhaps PP prepares the pumpkin cheesecake at Costco.

Anonymous wrote:Costco's pumpkin cheesecake
Cannolis from a bakery in Brooklyn or Manhattan
High quality carrot cake

Are you answering the correct thread? OP is asking for recipes because she likes to make extravagant desserts. Costco pick up is the opposite.

This chocolate mousse cake is flourless and it’s very decadent, so you can cut the slices small and get a lot out of it. It’s easy to make and gets raves.

The only change I make is to use fewer eggs than the recipe calls for. I use 5 or 6. I serve it with a raspberry sauce and a dollop of fresh whipped cream.

https://www.allrecipes.com/recipe/8157/chocolate-mousse-cake-i/

Croquembouche would be impressive but probably a pain to transport.

I've made Buche de Noel in the past--you can go simple or elaborate with the decorations.

Costco's pumpkin cheesecake
Cannolis from a bakery in Brooklyn or Manhattan
High quality carrot cake

What is your best, most fabulous dessert? Or at least one you have seen that made you go WOW!!! I'm once again doing desserts (I love it, it's my thing) for a Christmas party, and open to pretty much anything. I would like to not replicate past desserts, so no trifles or pavlovas. Cakes are in, but would need to be something that requires decent amount of decorating. Easy-ish to transport would be a major plus.

I don't know for sure everything else I'll be making, but there will definitely be a fruit tart, and probably Maida Heatter's Tiramisu. I usually make cookies/brownies/maybe a cheesecake in addition to all the rest.