Galaktoboureko, apple crisp(winter/fall) or peach crisp(summer) with vanilla ice cream, warm brownies with vanilla ice cream and hot fudge sauce, tres leches cake with berries. None of these are "fancy", but they are absolutely delicious and fantastic served with hot coffee.

Anonymous wrote:Chocolate mousse.

Yes! Or crème brûlée if I have enough ramekins.

Another super nice and somewhat fancy dessert is the Swedish almond cake (similar to one at IKEA, but homemade). The layers are the cake are thin and made from eggs white and folded in almond flour. They are very light. The filling and frosting is a custard, with toasted sliced almonds all over the top. It’s a good make ahead one, since it goes in the frig.

Also love to make a pavlova.

LOL!

If I’m having a dinner party, I’m serving something special for dessert, not fruit!

This isn’t fancy, but I plan to put this into rotation this summer with some vanilla ice cream.

https://www.marthastewart.com/1034356/skillet-chocolate-chip-cookie

Anonymous wrote:Trifle

Do you post this on every dessert post? Because someone does.

I’ve never actually seen trifle served at someone’s house.

Key lime pie with raspberry coulis and whipped cream.

Anonymous wrote:Summer: strawberry shortcake, or a layer cake with lots of fresh strawberries and whipped cream.

Fall: apple pie or individual apple crumbles, with homemade vanilla ice cream

Winter: chocolate pots de creme with fresh whipped cream, raspberries and mint leaves. Or flourless chocolate cake with caramel pecan topping.

Spring: carrot cake, or lemon cake with raspberry filling.

This is the dinner party I want to be invited to.

Anonymous wrote:Pie in the summer, in the cold months I prefer cake of some sort (carrot or chocolate) or crumble (apple).

Same. I tend to avoid chocolate since it's pretty ubiquitous, and I don't want to serve or be served just "fresh fruit" geez.

For more casual or kids of course brownies and root beer floats are great.

Everyone raves over my apple pies and the NYT plum tart from the 1970s when the NYT used to be a decent paper.

I cook and bake extensively but these two are the clear winners.

Totally dependent on the time of year and if I am baking or it’s a bakery pickup. For springtime, some lemony.

Fruit tarts

Trifle

Anonymous wrote:Tiramisu.

Favorite but it seems everyone makes it differently.

Key lime pie
Baklava
Cheesecake
Pumpkin roll

Summer: strawberry shortcake, or a layer cake with lots of fresh strawberries and whipped cream.

Fall: apple pie or individual apple crumbles, with homemade vanilla ice cream

Winter: chocolate pots de creme with fresh whipped cream, raspberries and mint leaves. Or flourless chocolate cake with caramel pecan topping.

Spring: carrot cake, or lemon cake with raspberry filling.