Desserts

If you’re including a special cheesecake, consider taking the extra step of thinking about the presentation of your dessert. We get pleasure from our food with our eyes, in addition to our taste buds. Always play around with your own thoughts, but these are a handful of ideas to get you started.

New York Style Cheesecake is probably the favorite of all the cheesecake varieties. Maybe it is the most popular of all desserts. It is positively the most readily adapted to a variety of flavor additions. I like to surround it with fresh raspberries for a color contrast. The berries tart flavor offer a counterpoint to the rich sweetness of the cheesecake.

Blueberry Cheesecake: Purchase a high quality blueberry preserve. Stir in enough lemon juice to dilute the preserves so that it will come off a teaspoon on its own. Drizzle the diluted preserves in a zigzag pattern across the cake. The tartness of the lemon juice will provide a nice counterpoint to the sweet taste of the preserves and cake.

Gourmet Turtle Cheesecake: This cheesecake has a variety of flavors incorporated, so it’s best not to try to introduce a new one. Instead, place a few petals from small blooms around the platter to add to the presentation. Yellow petals particularly enhance the color of the dessert.

Pumpkin Cheesecake, a holiday season favorite, is even smoother than the more traditional pumpkin pie. Cut a festive hole in some paper–tree shaped or a five pointed star. Center the paper over the top of the slice. In the hole, gently shake cinnamon.

Low Carb Cheesecakes: A mint sprig placed on the side of the dessert will make this diet dessert seem even more wonderful without unnecessary carbs.

The presentation is impacted not just by what’s on the plate but additionally by the nature of the platter, itself. Certainly, the small plates that are part of your china set will serve your purpose. But the additional storage areas in modern homes permit many of us to have more creative alternatives. People have unique salsa and chip servers, as opposed to the widespread bowls. Why not choose plates that you use for the special dessert celebrations?

There are plenty of alternatives ranging from a matched set of plain plates to purposely mismatched art noveau that can be enjoyable to both locate and collect. Another option to think about is to present your dessert on planks made of a well grained hardwood. Wood can actually be sanitized very well, although, if that worries you, simply place a doily under the dessert itself for simpler cleaning. A friend of mine collected old license plates, sanitized them, and sometimes serves either appetizers or dessert on the well travelled plates. It brings an unusual and festive ambience to any occasion!

A great cheesecake is certainly worth the expense, even if it can not be your usual part of your diet. On those occasions when you are about to splurge, feast with your vision as well as the sense of taste!

Raw Dessert - Chocolate Cherry Tart

There are many delicious low-fat, high-fiber snacks and desserts available these days in grocery stores and natural food stores. The new nutritional labeling makes it easier than ever to know what is in a product. Be sure to look for filling low-calorie foods. Also be on the look out for trans-fats! Many store bought products have this unhealthy fat lurking inside them. Usually the most filling foods have high fiber content. High fiber is key for making the hunger pains go away and for sweeping your digestive system. You also want to look for a low sugar count as well as low sodium. Too much sugar or sodium in a food will cause you to retain water and make you feel bloated.

Some of the absolute best choices are just about any kind of fruit. Strawberries, bananas, blueberries and apples are some of the most filling fruit. Mix the fruit with a cup of low-fat yogurt for added calcium and acidophiles.

Vegetables are also great to eat with hummus or a yogurt dip. Sugar snap peas, celery, carrots and cauliflower are all easy to pack and eat. A little bit of peanut or almond butter is tasty and nutritious on celery stalks.

Process nuts and sugar in a food processor until nuts are finely ground. Beat the egg white with a fork in a small bowl until white is frothy. Add the nut mixture to the white and stir with a rubber spatula to blend. Stir in the flour, then the butter. Invert four, 2 to 2 1/2-inch across the bottom glasses, onto the work surface.

Contrasts

1. Don’t mix and match flavors nothing is worse then having a amazing dessert with multiple flavors that don’t complement each other.
2. Food coloring should be forbidden in all desserts, keep the original flair and taste and color of all ingredients(id shoot the chef if I found sky blue chocolate on my plate)
3. Temperature always serves as a mix of elements, hot and cold, frozen or tempered.

For desserts, a fruit crisp or cobbler is easy and delicious! If you like chocolate, these Dutch cocoa fudge brownies will surprise you with their rich chocolate flavor and fudge like texture. They’re a fast and simple treat. Combine 2 tablespoons butter, 1 cup of sugar, ½ cup unsweetened applesauce, 1 egg, and 2 teaspoons of vanilla in a bowl and mix. Then slowly beat in ½ cup unsweetened cocoa powder and ¾ whole-wheat pastry flour. Bake for 25 minutes in a 350* degree preheated oven. Quite a treat!.

Resource Author Francisco R. Higueras
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My childhood period was a little unusual compared to most other children.  You see, I actually liked some vegetables better than sweets.  I suspect that many of you mothers and fathers might be wishing that you had an ideal child like I was.  My unique appetite may have had something to do with my mother feeding me baby foods until I was around twenty-eight years old.  In retrospect, I realize that none of the [major babyinfant] food companies squeeze a pureed slice of a brownie into a little glass jar.

I also ate very little candy.  On Halloween, I would come home from trick or treat, and  my mother and I would sit on the floor sorting my take for the evening.  We would sort my collection into three piles.  I didn’t really get to assign anything to a particular pile; I was mostly an observer in the annual ritual.  Into one of those piles would go everything that was made by the generous Mrs. Robertson.  Immediately after sorting, that pile went straight into our garbage can.  My mother was sure that Mrs. Robertson let her eighty four cats walk all over the counters in her kitchen at will.  My mother knew this because Mrs. Robertson’s sister-in-law had told her this (both the number of cats and the freedom that those felines were given.)  The second pile contained a couple of apples and a small box of raisins.  That pile was mine.  I was never too sure what happened to the third pile, the one that had candy of every sort imaginable and popcorn balls.  As soon as the sorting was finished, my mom hastily took those into my parent’s bedroom.  They never again appeared.  The only time I ever was allowed to have candy was when I visited one pair of grandparents.  (My other grandparents just read me Bible verses all day, and convince me that God was not particularly enthusiastic about any behavior of a typical child.)

I subsequently learned not to blame my mother for my almost sugarless upbringing.  I now know that somewhere there is a hidden school for mothers where they learn to protect their children from all things with a pleasurable flavor.  I know this because my wife exhibited the same behavior with our son on Halloween that my mother employed.  However my wife has never revealed the exact curriculum of this top secret school.

When I became a full fledged adult at the magical age of twenty-nine, I began to learn that applesauce, vegetables and meat in their natrual form do not really have the same texture.  I also discovered the wonders of dessert in the wonderful form of a gourmet cheesecake.  Well, I guess it really wasn’t gourmet.  It came from a discount food warehouse, in a flimsy box with a cellophane peep hole that revealed the only attractive portion of the product.  Remember that my taste buds had been accustomed to the miracle recipes of the baby food makers.  To me, the cheesecake was the definition of heaven.

Later in life, as I belatedly went through my experimental wild years, I learned that cheesecake could taste much less like cardboard than my first sample.  (Please don’t ask why I know how cardboard tastes.)  In addition, I discovered that cheesecake, the wonder food, actually comes in lots of different flavors.

Dessert is now my reason for living! My favorite way to complete a nutritious mean of two jars of beef, two jars of mashed peas and a pureed apple with cinnamon is with a turtle cheesecake.  But please don’t tell my mother; she’ll just take it from me.

The saddest part of this story is that I don’t even know how to make a cheesecake.  If you have a recipe for one that doesn’t involve using either a mixer or an oven, please let me know.  I do know how to use a blender, though, because I watched my mom prepare the Thanksgiving turkey one year.

Author’s note:  I may have taken some creative liberties with slight exaggerations here and there, but I’m not concerned about being caught.  My mother is still not sure what the Internet is.

Some old friends came by unexpectedly not long ago. We had a good visit with them, remembering old times, catching up on current events, and discussing politics. As the evening progressed, I realized I should serve them refreshments. This would be a difficult task, as I haven’t been to the market recently and my supply of food was down to almost nothing. I surveyed the cupboard, trying to find a good choicebut couldn’t find anything appropriate. I refused to serve these dear people stale crackers, slightly moldy cheese, or overripe fruit. I quickly scanned the contents of my refrigerator and freezer. How lucky could I be? Wedged between the fish sticks and popsicles in my freezer was a wonderful option…cheesecake.

Cheesecake can be stored for several days in the refrigerator or frozen for months. It tastes as fresh as the day you purchase it. It thaws in just a few minutes, is easy to slice into serving portions and simple to serve. Its creamy texture makes it easy to swallow, as well. It can be served in a variety of ways so as to not be boring.

Cheesecake is a truly delightful treat, I like to keep a few around for just these sorts of occasions. It is so versatile, it freezes well, is easy to serve, and can be used for just about any occasion. Whether it is a sweet snack, a handy dessert, or a covered-dish item for pot-luck dinners, cheesecake is an unforgettable and appropriate choice. I’ve even been known to give cheesecake to others as gifts.

Cheesecake boasts a flavorful originality all its own, with the perfect combination of tartness and sweetness. There are a number of varieties of cheesecake from which to choose, making each a exquisitively different dessert. Of these different varieties, fruit-topped cheesecake offers a healthy and colorful option. Consider juicy, red strawberries, firm blueberries, or sweet peaches ladled generously over a slice of New York cheesecake and feel your mouth delight in the complimentary flavors. For that extra-tart, exotic pleaser, try Key Lime cheesecake. Turtle cheesecake has that decadently rich taste that is truly scrumptious.

The cheesecake flavor I found in my freezer to serve my guests was chocolate cheesecake. I brewed coffee as the chocolate cheesecake easily thawed to a slightly thicker than ice-cream texture. As we enjoyed each flavorful bite, we continued to visit and converse and joke, as my friend exclaimed: “Chocolate cheesecake makes my clothes shrink!” What delightfully clever friends we have.

Yes, cheesecake is a deliciously refreshing treat to serve in “spur of the moment” times like when friends unexpectedly stop by. In fact, all of our friends know I like to keep cheesecake on hand. I guess that it’s possible that our friends didn’t just “drop by”…maybe it was planned so they could enjoy some cheesecake…

Desserts, wow, even recalling the name is so alluring. Desserts are the favorite of one and all. No doubt, desserts are a course that usually comes after the climax of the meal but this course is much awaited throughout the meal. People feel tempted to end their meals so that they can take the joy of those luscious desserts in yummy flavors. Desserts are generally sweet food but sometimes they also come in strong flavors like that of a cheese. There are several desserts that can be relished subsequent to the meal. Few of them are cakes, fruits, cookies, custard, ice creams, candies, etc. These are the dishes that are generally served. Every place has its own types of sweet dishes and deserts that they oftenly consume. Northern part is in love with desserts made up of rice and milk, which they usually eat. On the other hand Southern part basically prepare desserts with diversified components but all comprising coconut. Every place has its own dessert variety to make their meal whole and enriched with excitement. Desserts take the credit of making the meals exciting. Not only this, people often commemorate their festivals, occasions and happy moments with these desserts. Desserts thus have become another name and sign of happiness. People cook their favorite dishes, usually sweet dishes, on the occasion of cheerfulness. It is believed that consuming sweet dishes is good in happy moments and it reflects the pleasure. Also, sweets can also be served to family members and friends meeting after a long time as it increases the sweetness in relationships and friendships. Regardless of all benefits and several advantages people should shun these desserts and sweet dishes as much as they can. These dishes can be consumed occasionally but should be surely avoided on regular basis. The reason is that if taken in excess amount, causes the abnormal increase of sugar level in the blood. This disease often termed as diabetes in medical language, has numerous ill effects accompanied with it. The common sufferers of this disease are usually professionals. Even the legendary Atlanta Plumbers(Need one?click here!), Oceanside Electricians (Need one? click here!) and Gladewater Roofers(Need one?click here!) are convicted with this disease.

Adore chocolate? Enjoy cheesecake? Think flavorful chocolate cheesecake is the best one can do to get to the incomparable ideal of delicious? You’re not alone! I believe that there are many like you and me out there: “chocolate cheesecake lovers of the world, unite!” In honor of chocolate cheesecake and all of its lovers, I have collected the following list of the most important uses of chocolate cheesecake in everyday life.

1) Fun Days and Difficult Days

Chocolate cheesecake is undeniably the perfect conclusion for both good days and bad days. What better way to end a holiday get-together than with chocolate cheesecake? Whether celebrating with family or friends, whether the evening has gone without a hitch or full of holes, whether the main course was mouth-watering or stale, providing cheesecake at the end of the holiday meal assures you that all your guests will go home talking about what a fantastic and talented host you are!

2) Three Meals a Day

Anyone who was disciplined enough to let that last slice of chocolate cheesecake stay until morning knows just how splendid cheesecake is for breakfast. Cold cheesecake with milk is a perfect way to start off your day. Chocolate cheesecake is also an invaluable addition to any lunch menu. And little, I believe, needs to be said about the compliments cheesecake makes to even the least appetizing dinners! If you still haven’t had enough, try having some chocolate cheesecake for dessert, or even your midnight snack.

3) Monday, Friday, Whenever

Is it just me, or is that temptation for some chocolate cheesecake always around during the start of the week? And who can resist dipping in for some chocolate cheesecake at the end of a long, hard work week? But why only indulge yourself on Mondays and Fridays when you have other days that you can treat yourself to more chocolate cheesecake?

Well there you have it, chocolate cheesecake lovers of the world, if this doesn’t help you feel a little better about your admirable obsession for an admirable dessert, then consider this: you can get your cheesecake sugar-free (yes, even chocolate cheesecake)! Just go and look online for sugar free cheesecake sellers and enjoy your daily dose of cheesecake—guilt free!

Are you a professional baker who wants to master the latest pastry recipes or baking trends, a home baker who wants to improve your baking skills, or are you looking for a new career?  Whatever situation or stage of life you are in attending one of the many accredited baking culinary arts schools would advance your career and increase your knowledge of baking techniques and equipment.

Most restaurants, professional bakeries or large manufacturers of baked goods require their employees have at least a high school diploma. But because there are so many vying for the same position it is adamant that you have as much on your resume as possible.

The demand for artisan bread and pastry bakers has increased steadily through the years. This is because there are more cinnamon roll bakeries, specialty bread and bagel shops opening every day.  In addition, a lot of grocery stores and restaurants now have bakeries on their premises providing fresh baked goods daily.

It wasn’t uncommon in times past for a person to learn the baking trade while working under another professional.  This method of gaining baking knowledge can take many years.  For the doors to a career in baking to open for you it would be wiser to attend a school and get a degree offered a professional baking schools or culinary arts learning centers.

Through these creative cooking educations you will gain a wide range of information and learn the basics of menu planning and food prep as well as specialty gourmet bread and pastry techniques.  Other technical knowledge in nutrition, ingredients, icing and decorating trends will also be taught.  Each of these schools also have the latest mixing and baking machines, tools and other equipment that you will become proficient at operating and maintaining.  There are many health and sanitation laws and requirements that you will need to be familiar with as well.  Applied chemistry will demonstrate how baking ingredients are changed through heat and mixing methods.

There is a lot of physical work and technical head knowledge required to work in the baking profession.  Accredited baking schools will give you these skills, information and hands on knowledge so that you will be well informed on what the profession of a baker entails.

A professional baker has a long laundry list of tasks to perform such as scheduling his baking requests; Mixing the flour, water to make a dough or batter; Using the large and often very technical mixing machines; Forming dough into all kinds of shapes for gourmet cookies, rolls and pies, etc; Keeping up on the latest tools of the trade; Paring and cutting fruits for tarts and pies; Keeping watch on the temperatures of the ovens; At the end of the day checking that each piece of equipment is up to par, as far as sanitation and safety standards require, and ready for the next day’s jobs.

If all this sounds like something you would like to do, I recommend you do some online research into the many Baking Schools available.  There may be one near you or one located in an area of interest to you such as in the Sonoma Valley Wine country, San Francisco, Oregon, Italy and the list goes on.  Each region has their specialty baked breads and pastries which you may want to discover and bring home to your neighborhood bakery or restaurant.

You’d probably get very few definitions and plenty of specific dessert names if you were to ask a group of 100 people for their definition of a delicious dessert recipe. Probably, you may say that the most delicious dessert in the world is chocolate cheesecake. But then you still got lemon meringue pie, apple pie, ice cream cakes and a lot more. You can truly write a small dictionary of delicious dessert recipes.

Every family has a little stash of recipes, handed down from generation to generation. Every family claims there’s nothing quite like their own secret family treasure, particularly when it comes to tasty dessert recipes. It may well be that just a teaspoon of this or that ingredient can make that lemon meringue pie recipe unique and your family just wouldn’t have it any other way.

My Mom had her own little stash of wonderful dessert recipe cards, which she kept on index cards in a cute little painted metal box. Most were handed down from her Mom and Aunts. Three of my very favorite and most delicious dessert recipes are still in my possession: one is for fresh strawberry pie, a summer delight all the neighborhood kids looked forward to eating for the other three seasons of the year. The second is her Mom’s secret, to-die-for lemon meringue pie. The third is her Mom’s famous Norwegian butter cookies.

Now these are the benchmarks against which I measure any other dessert. Although these delicious dessert recipes must be duplicated – almost – in millions of other households, even Marie Callendar’s pies don’t measure up to those pies. As for my Grandma’s cookies, well, they are like a little visit to Heaven on a plate.

The fresh strawberry pie had me closing my eyes, savoring the sweet delights of a mouthful of fresh strawberries, whipped cream and a flaky pastry I have yet to master. When it was strawberry season, my Grandma and Mom and all of us kids would pile into Grandma’s car and drive from San Francisco to Gilroy to buy strawberries from the farm stand vendors.

I think what made that delicious dessert recipe an all-time favorite is the fresh smell of a lot of fresh strawberries or the fact that it took all day to gather all the ingredients.

The lemon meringue pie made with fresh lemon and lemon zest is very lemony. The graham cracker crust added to its perfection.

There must be some Norwegian secret as for the Norwegian butter cookies because I cannot duplicate the plain butter cookie, with its ever so delicately browned edges, no matter how hard I tried.

So let’s hear your vote for the incomparably delicious dessert recipe! There must be thousands!

Article by Van T, you can learn more about him at his profile

Think back to the happy movies of the 1930s, forties or fifties. Picture the social event that became the turning point of the movie. Men and women in formal attire converse only in witty banter and waltz with swirling grace. In their hands, an elegant martini. These days, we tend to socialize much more casually, even though we might still attempt clever dialogue.

Most of us don’t have friends with opulent mansions; neither do we have the budgets that allow us to bring home many bottles of imported gin and tin after tin of beluga caviar. Furthermore, we not as comfortable in tuxedos as in open shirts. Exquisite coffee and a luscious dessert may be more appropriate ingredients for the relaxed social gatherings of our times.

Your section of town undoubtedly has a local bakery that sells cheesecake, or you might explore a little farther from home to find something that all of your guest don’t already experience in their everyday lives. You can have a selection of truly exquisite cheesecake delivered right to your door from across the country or a different part of your state.

Consider a selection of cheesecakes to meet the varied tastes of your guests. You might want to include a turtle cheesecake for the people who enjoy a bit of chocolate in any dessert. You can decorate with just a few shavings of dark chocolate, and all the people can pretend that they are eating a health food.

A key lime cheesecake, provides a welcome alternative for those of us who enjoy combining tart and sweet. Think about a couple mint leaves as a garnish.

Don’t overlook those who are interested in splurging without sacrificing their dietary restrictions too much. Magnificent sugar free, low carb cheesecakes are available with tastes and textures that can rival their traditional counterparts. Add a couple berries or a thin slice of fresh pear.

Tastefully label these alternatives on the buffet so everyone can choose a slice of heaven that fits their own tolerance for sin.

Of course, you’ll want to include a robust decaf option. In addition choose to present just one interestingly flavored coffee. Add to that a bold roast from Jamaica or Columbia.

This is the type of informal entertaining that does not sacrifice the good taste that has always been the necessary ingredient for any party in any era. Besides, there is no morning hangover. Doesn’t this sound more twenty-first century to you?

1. love you some pie? “Me too!” says Ramses the III!

Pies have been around for quite some time… thousands of years in fact. It’s thought that the origins of the pie are based in Egypt and were originally filled with honey, nuts and fruit – pretty well in keeping with the pecan, coconut, apple, chocolate and cherry pies that we have come to love today. Visiting Greeks took the recipe back to Europe and from Greece, to Rome, to Britain to my plate right here in the good ole USA!

1. One for You, 6 For Me!

Give or take a bite, every adult US citizen will consume 6 slices of pie in 2009.  The current population is estimated to be 306 million, 73% of which are adults. That’s 223,380,000 people who are all going to eat 6 pieces of pie… that’s 1 Billion, 340 Million, 280 Thousand pieces of pie…the USA loves pie! Pie has become so much of an American tradition that the phrase “As American as Apple Pie” has become a common expression. Citing a 2008 survey by Crisco, America’s pie preferences are as follows. Apple, pumpkin, pecan,, banana cream and cherry in that order. 18% of men say their wife cooks the best pie while only 2% of women are willing to admit their husband’s pie is superior!

1. The Upper Crust

Pie is one of the few foods that can lay claim to its own official organization! You don’t hear much about the vegemite committee of America, but sure enough The American Pie Council is alive and well. “Designed to raise awareness, enjoyment and consumption of pies”, the APC organizes several annual events including the National Pie Championships and National Pie Day (which by the way is January 23^rd – mark your calendars!) Membership has 3 levels – Amateur, Professional and Commercial and entitles you to a tart shell full of benefits not least of which is the official newsletter – Pie Times (of course it is…)

 Love pie? Wanna try the best southern pies ever! Check out America’s Best Pie