What's for dessert? Share your random sweet treats here :-)

For realz? That sounds like fun!

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No, kidding! If I couldn’t identify my own concoctions, I would have to give myself a D!

Well, I personally would enjoy this. And no doubt you’d be able to identify them!

After very serious considerations, my preferred order would be…strawberry, peach, raspberry, apricot, plum. That would be in order of intensity of flavor!

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Makes sense, but the blindfold method has its merits too! :thinking:

A neighbor, a very long time ago, said he read where most people, when blindfolded, could not tell the difference among , iirc,
gin, vodka and a brown whiskey…I think maybe rye, could have been scotch, was not bourbon.
I found that hard to believe, so you know where that led :rofl:
I was the only one to get it correct, which doesn’t mean much in the scheme of things, other than proving his point.

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The last slice of the double chocolate banana bread I made yesterday. I usually make a small batch of muffins but I was expecting guests and this disappeared quickly.

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Always up for a challenge, with a great palate! :muscle:

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Doesn’t the chocolate negate the health benefits of the bananas?

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Maybe she didn’t bake it for health benefits :wink:

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I thought chocolate was healthy and more importantly, it disguises the taste of banana!

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That’s why I only eat bananas if they’re covered in chocolate syrup as part of a sundae :smiley:

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Can’t say I like the texture either😛

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I hadn’t thought of that as I come from a country where bananas are a staple (yes, I’m literally from a banana republic), and I love the taste. But yes, as a vegetable, chocolate is relatively healthy. On a side note, I once gave my cardiologist a box of chocolates at Christmas, saying, “Chocolate is supposedly good for the heart.” She did not protest!

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I happen to love banana bread, but I dislike the flavor and texture of bananas as their own thing, so I rarely make it (I’d have to buy bananas just to let them get old and soft enough).

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I’m not put off by their texture at all. In fact, I think they’re a perfect food, portable. I have a great recipe for banana bread that uses all Whole Wheat flour, yet is very light. The smell while baking is so intoxicating.

All you have to do to ripen them quickly is place them in a brown paper bag for a couple of days. Some markets give away over ripe ones.

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Fig, Frangipane tart, a swipe of fig preserves was placed on the pastry base prior to adding the frangipane. A tender, buttery pâte sablée that was a perfect base for the tart , baked up GB&D. A scoop of sour cream on the side.

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You’re knocking it out of the park today!!!

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Well thank you very much :grinning:!

Delicious mango ice cream following this recipe. Mangoes were almost too sweet!

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