Ina Garten’s chocolate mousse

Anonymous wrote:I’d make lava cakes. You can prep them in the ramekins and then just bake them and serve immediately. Very easy and pretty much foolproof.

They are good—especially with whipped cream, but the hostess has to be okay with her using their oven to finish off the dish.

would love a good pavlova recipe.

I’d make lava cakes. You can prep them in the ramekins and then just bake them and serve immediately. Very easy and pretty much foolproof.

This no bake recipe is super easy and people always seemed impressed that someone made tiramisu at home:

https://tastesbetterfromscratch.com/easy-tiramisu/

Anonymous wrote:

Anonymous wrote:Actually the Whole Foods berry Chantilly cake is quite delicious.

+1

I have a friend who raves about that cake. Do they serve by the slice? Maybe OP could try it out.

Key lime pie is easy and beloved

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't understand the trifle posts.
Maybe if served in individual footed bowls. Otherwise it looks like a sloppy dump of ingredients. Like you tried to make a layer cake, failed, and made trifle.

Not the way I make it.

How do you make it so that it stays in nice layers and doesn't fall apart when served? Because while it looks nice in its bowl, it's not very impressive when scooped out.

Wow that is never something I have been concerned about.

Ok? OP asked for an impressive dessert. Slop on a plate is not impressive.

My favorite thing to bake is the plum torte from NYT. I’ve heard it is their most requested recipe of all time.

It is incredibly good. And it is as easy as it gets. The only things I’d mention is that it really is best to use an springform pan (although if you don’t have one a regular cake pan can work), and do remember to sift the flour. Oh, and don’t feel like you did something wrong when the batter is thick like cookie dough and only makes a thin layer in the pan. Plums are perfect but you can use any fruit you want—I used frozen blueberries recently.

For guests I’d serve with vanilla ice cream.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't understand the trifle posts.
Maybe if served in individual footed bowls. Otherwise it looks like a sloppy dump of ingredients. Like you tried to make a layer cake, failed, and made trifle.

Not the way I make it.

How do you make it so that it stays in nice layers and doesn't fall apart when served? Because while it looks nice in its bowl, it's not very impressive when scooped out.

Wow that is never something I have been concerned about.

Anonymous wrote:I don't understand the trifle posts.
Maybe if served in individual footed bowls. Otherwise it looks like a sloppy dump of ingredients. Like you tried to make a layer cake, failed, and made trifle.

The only time I made a trifle and it looked like that was when I didn't make it in a clear trifle dish. Which does present a problem for OP; she'll need to get on of these if she doesn't already have one:

https://www.amazon.com/European-Pedestal-Pastries-Crystal-Clear-Borosilicate/dp/B07YRW7HMV/ref=sr_1_6?crid=3QJ02AB5BJL26&keywords=trifle+bowl+glass&qid=1707768577&sprefix=trifle+b%2Caps%2C224&sr=8-6

Anonymous wrote:

Anonymous wrote:I don't understand the trifle posts.
Maybe if served in individual footed bowls. Otherwise it looks like a sloppy dump of ingredients. Like you tried to make a layer cake, failed, and made trifle.

Not the way I make it.

How do you make it so that it stays in nice layers and doesn't fall apart when served? Because while it looks nice in its bowl, it's not very impressive when scooped out.

Anonymous wrote:Large choc covered strawberries

I love these, but they are so messy to eat. I give as gifts, but never serve at a dinner party.

Anonymous wrote:I don't understand the trifle posts.
Maybe if served in individual footed bowls. Otherwise it looks like a sloppy dump of ingredients. Like you tried to make a layer cake, failed, and made trifle.

A trifle done well looks like beautiful individual layers. Plus, it is so easy. Perfect combo with the right trifle dish/bowl.

If you throw it together half-a**, then sure, it looks like a sloppy mess.

Anonymous wrote:Profiteroles (cream puffs with ice cream and chocolate sauce) are simple but impressive. Flourless chocolate cake is also a good option. There are a bunch of desserts you can easily make with frozen puff pastry. Personally, I wouldn’t bring anything that had an easily recognizable grocery ingredient (e.g., Cool Whip, low end bakery cake, boxed cake mix, etc.). If you don’t want to cook, a fruit tart from someplace like Wegmans should be fine. I wouldn’t worry about the kids; they’re not going to be picky. Something like brownies should make them happy.

Making profiteroles is a non-trivial endeavor for someone that doesn't bake. Choux is not your typical cake base, and once filled, they don't keep for long at all.