The Dessert Menu

[HudsonHawk]

With temperatures in the 90s, SGF baked up this cooling Key Lime pie:

My only quibble is the graham cracker crust. But that's like asking for "tastes great" AND "less filling".

And I mean this with the utmost respect to both of you...you won the girlfriend lottery, my friend.

 

[HudsonHawk]

FF! When I'm in New York sometime, I am stopping by your place for dessert!

He's taking us for pizza, then back to his place for one of SuperGirlFriend's creations!

 

[Fading Fast]

FF! When I'm in New York sometime, I am stopping by your place for dessert!

It would be wonderful if you did - SGF would bake up a storm in advance.

 

[Fading Fast]

My only quibble is the graham cracker crust. But that's like asking for "tastes great" AND "less filling".

And I mean this with the utmost respect to both of you...you won the girlfriend lottery, my friend.

The graham cracker crust is stupid good - it is one of those pies where you enjoy the crust as much as the filling. And that don't happen often.

And, yes, I absolutely hit girlfriend lotto - which is why she's super girlfriend / she's no mere mortal girlfriend.

 

[Fading Fast]

He's taking us for pizza, then back to his place for one of SuperGirlFriend's creations!

Absolutely and all on me - glad to treat both of you.

 

[HudsonHawk]

The graham cracker crust is stupid good - it is one of those pies where you enjoy the crust as much as the filling. And that don't happen often.

I love graham cracker crusts, I really do, and I'm sure that one is delicious. I'd drive a day out of my way for a slice of that pie. But a traditional key lime pie has a regular flaky pastry crust. Some traditions are just traditions, and I'm a crusty old curmudgeon who picks and chooses which ones he wants preserved.

 

[Fading Fast]

I love graham cracker crusts, I really do, and I'm sure that one is delicious. I'd drive a day out of my way for a slice of that pie. But a traditional key lime pie has a regular flaky pastry crust. Some traditions are just traditions, and I'm a crusty old curmudgeon who picks and chooses which ones he wants preserved.

Hey, we're all on Fedora Lounge because, at least, some part of us loves traditions. I have no qualms with your preference for the traditional flaky crust, but I will note that I, too, was suspicious years ago when SGF switched over to the graham cracker crust, but it is so honking good - I'd eat the crust without the rest of the pie - that I've been converted.

 

[Fading Fast]

A first-time attempt by SGF at an egg-nog layer cake: spiked with rum and egg-nog cream between the layers. She did it without a recipe (or, as we call it, no net). It is (at least) as good as it looks:

 

[Fading Fast]

SGF baked this Mimosa cake - with leftover champagne, tangerine, orange & lemon zest

 

[Fading Fast]

Vineyard Cake (SGF made this for a friend, so sadly, I didn't get a chance to taste it, but it looks and smell awesome)

Olive-oil-based cake with sweet fortified wine (3 quarters of a bottle!) and dark grapes with a sugar-butter crust

From Ottolenghi & Goh's "Sweet" cookbook
​

 

[Trenchfriend]

I had salted-caramel icecream Mochi for the very first time and I really liked it! Ate three of them and then I looked on the calories chart, haha.