So what is? Anything with cherries. I love cherries. I don't drink beer, but hand me a tropical girly drink at the bar with plenty of cherries, and I'm in heaven. I'm not a huge soda fan, but I can never say no to cherry limeade. Oh, and a vanilla milkshake just isn't complete without plenty of whipped cream and a bright red cherry on top. Perfection.
Smores for dessert? Absolutely. They are not just for campfires and girl scouts anymore. Smores went upscale when you weren’t looking. The concept of roasting marshmallows over an open flame has morphed into little sterno-powered flames for two. Yes, smores have become the ultimate “couples” dessert. Swanky restaurants now serve little trays of graham crackers, marshmallows and Hershey bars complete with miniature sticks for roasting. You can enjoy a posh dessert and pleasant conversation. Slow, sweet and sticky – the perfect combination.
Over the years, I have found many baking substitutions that drastically lower the fat content of my favorite treats. They do not take away from the flavor, and no one is ever the wiser that my sinful dessert is actually somewhat healthy.
If you are like me, you often spend more on desserts than you or your budget would like. I go out for a quick, cheap meal at a restaurant, but end up driving up the bill with one of the most expensive desserts on the menu. But the pictures just look so good! Thankfully, none of the restaurants that I frequent have any of the following desserts on their menus or I would be bankrupt. Here are the four most expensive desserts in the world:
4. The Fortress Stilt Fisherman Indulgence. Priced at a whopping $14,500, this small dessert is available at the Wine Fisherman Stilt restaurant in Sri Lanka. This dessert serves only one person and is made up of ingredients such as chocolate, Irish cream and fruit. It is garnished with a compote made of mango and pomegranate. A chocolate carving of a fisherman is also included in this expensive dessert. The fisherman stands on an 80-carat aquamarine, which the lucky diner gets to keep.
Ice cream used to be a pretty cut-and-dried affair. You could get vanilla, chocolate or vanilla. And ice cream never ventured out of the sweet variety. Innovation was limited to adding nuts or caramel swirls, chocolate chip cookie dough or fruit flavors.
That’s all changing. In ice cream these days, there seems to be a trend to either replicate real foods in the ice cream or create interesting flavors made from vegetables. Sometimes the results are better than your old-fashioned Ben and Jerry’s. But sometimes these flavors should be left to the root vegetables.
Here are some of the best and worst ice cream flavors I’ve had that are indicative of this new trend:
Whatever the root of my pumpkin fixation is, I got to have it this time of year. Some of my favorite pumpkin desserts include pumpkin ice cream, pumpkin rolls, pumpkin drop cookies, pumpkin lattes (not technically a dessert, but they taste like one!) and pumpkin pudding. But -- what is the absolute best pumpkin dessert of all time?