Dessert meme
A meme scooped from Florinda.
The instructions:
1) Copy this list into your site, including the instructions
2) Bold all of the sweets you’ve eaten
3) Cross out any of them that you’d never ever eat
4) Consider anything that is not bold or crossed out your “To Do” List.
And I had to add a fifth category:
5) Put brackets around the ones you’ve NEVER HEARD OF.
Now, Florinda helpfully suggests checking outA Daily Dose of Zen Sarcasm, who provided links to descriptions of many of them. (Links which, as is shamefully evident from all the brackets on my list, I have not followed.)
I didn’t follow them because I’ve never been a super-duper dessert person. I’ve known that all along, but I learned from this meme that this is largely because:
1) I have an aversion to “too sweet”, and
2) a need for TEXTURE in my food.
I also learned that sufficient nuts will usually compensate for “too sweet”, if said dessert is consumed with a cup of strong coffee…
And now the meme:
1. Red Velvet Cake
(2. Princess Torte) Though I understand from Florinda that it has marzipan in it, and (unlike Florinda) I LOVE marzipan. In small doses, mind you, because though I love nuts, but (here we go) it’s awfully sweet. Marzipan also has a fabulous texture. Says me.
(3. Whoopie Pie )
4. Apple Pie either topped or baked with sharp cheddar. Yes, though I prefer it without the cheese.
5. Beignet
6. Baklava Loooove baklava, because I LOOOOVE walnuts. Very sweet, with all that honey, though, so a very small piece, eaten with nice, strong coffee. (Told you.) Truly luscious decadence!
(7. Black and white cookie)
(8. Seven Layer Bar)
(9. Fried Fruit pie) This is a revolting idea.
(10. Kringle)
11. Just-fried (still hot) doughnut Back when I used to make them. Not a fan of store-bought doughnuts. Don’t like cakey texture. (Which is why the only doughnuts I’ve eaten in the past 15 years have been the sour cream (unglazed) from Tim Horton’s. Not too sweet, and at least some approximation of texture.)
12. Scone with clotted cream Oh, so goooood. Best with Devonshire cream: sooo rich, but (wait for it!) not too sweet.
13. Betty, Grunt, Slump, Buckle or Pandowdy – heard of them only in books. Never actually seen one.
(14. Halvah)
15. Macaroons – love, love, love coconut! Best with semi-sweet chocolate.
16. Banana pudding with nilla wafers Don’t like pudding: too sweet, no texture.
17. Bubble tea. My kids like it. I had it once when I was with them, because I am a Good Mother. Meh. Too sweet and goopy for me.
(18. Dixie Cup) – Isn’t this a brand name for teeny paper cups?? Do people eat them?
19. Rice Krispie treats Not a huge fan. Too sweet. Texture’s okay, though.
(20. Alfajores)
(21. Blondies)
22. Croquembouche
23. Girl Scout cookies
24. Moon cake
25. Candy Apple Ate a few as a child. Never did enjoy them, even then. Never eat them now. Too sweet!
26. Baked Alaska Once, a long time ago. Can’t really remember it.
(27. Brooklyn Egg Cream)
28. Nanaimo bar (Pronounced like the place: Nah-NIE-moe.) I make a few batches of these for Christmas every year. Yum, but sweet. I tone it down by using dark chocolate and non-sweet custard.
29. Baba au rhum
(30. King Cake)
(31. Sachertorte )
32. Pavlova. Also called “Sex in a Pan”, because it’s so creamy. Oh, those Australians… Not a real fan, though. Too sweet, no texture. (Hereafter to be shortened to TS/NT)
(33. Tres Leches Cake)
34. Trifle Okay, depending on what you put in it. Tend to find it TS/NT.
35. Shoofly Pie Too sweet.
36. Key Lime Pie Meh.
(37. Panna Cotta) – is this like biscotti? I like biscotti. Almond is my fave, plain, not chocolate-dipped.
(38. New York Cheesecake) – well, I’ve had cheesecake, and I like it. Is this different, somehow?
39. Napoleon / mille-feuille
(40. Russian Tea Cake / Mexican Wedding Cake)
(41. Anzac biscuits)
(42. Pizzelle)
(43. Kolache)
(44. Buckeyes) I thought these were a kind of legume…
(45. Malasadas)
46. Moon Pie – YUK.
(47. Dutch baby) – I’m refusing to eat this one on principle. “Baby”???
48. Boston Cream Pie – not a big fan of cream pies. TS/NT.
49. Homemade chocolate chip cookies Yum. I use (surprise!) dark chocolate chips.
50. Pralines Love nuts of just about any description. Like ’em better without all the sugar, though…
51. Gooey butter cake Sounds revolting. It’s just gotta be TS/NT like crazy.
52. Rusks/Zweibacks Hello? Who put these on this list? I quite like them — but they’re NOT DESSERT. Teething biscuits, yes. Good for topping with bruschetta stuff, too. But dessert? Not.
(53. Daifuku)
(54. Green tea cake or cookies) Though I like green tea.
55. Cupcakes from a cupcake shop Don’t like cupcakes, period. (Can we all say it together? “TS/NT.”
56. Crème brûlée Love this stuff, though!
57. Some sort of deep fried fair food (twinkie, candy bar, cupcake) This is a quintessentially American idea, and, apologizing to my lovely American friends in advance, I find it utterly, utterly revolting. Let’s take something basically bad for us, and DEEP-FRY IT! Woo-hoo! Feel them arteries hardening, and the ass getting wider… Eeww.
58. Yellow cake with chocolate frosting Is “yellow cake” a particular cake, like “red velvet”, or does the Betty Crocker “Golden” count? Because, yes, then.
59. Jelly Roll TS/NT.
60. Pop Tarts Meh. But at least we’re labelling them dessert, not breakfast!
(61. Charlotte Russe)
62. An “upside down” dessert (Pineapple upside down cake or Tarte Tatin) Meh. Not for years and years.
(63. Hummingbird Cake)
64. Jell-O from a mold Did anyone get through years of childhood birthday parties without seeing this at least once? Probably not since I was eight, though.
65. Black forest cake Too sweet. Very pretty, though!
66. Mock Apple Pie (Ritz Cracker Pie) I like apples. I do not like Ritz crackers. Why trade down?
(67. Kulfi)
68. Linzer torte My grandparents were German. This is ringing a very faint bell. I may have had it, way back when.
(69. Churro )
70. Stollen (Again with the German grandparents, but I don’t recall whether I liked it or not.)
71. Angel Food Cake Meh. TS/NT.
72. Mincemeat pie Not a fan.
(73. Concha)
(74. Opera Cake)
(75. Sfogliatelle / Lobster tail)
76. Pain au chocolat Saw it while in France, but have never been a fan of the bread-chocolate thing. Chocolate bagels? Ugh. Chocolate waffles? Bleah. Chocolate pancakes? Puh-leeze.
77. A piece of Gingerbread House Meh. Not a fan of gingerbread.
(78. Cassata)
79. Cannoli At a wedding, I think… Not sure.
(80. Rainbow cookies)
(81. Religieuse)
82. Petits fours Meh. Too sweet, though in my mind, “flaky” is a texture.
83. Chocolate Souffle This rings all my “TS/NT” bells.
(84. Bienenstich (Bee Sting Cake))
(85. Rugelach)
(86. Hamenstashen)
87. Homemade marshmallows You can make these? WHY? TS/NT up the wazoo.
(88. Rigo Janci/Hungarian Chocolate Cake)
89. Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
90. Divinity
91. Coke or Cola cake I hate Coke. Not a big fan of cake, either. Put them together? Eeeewwww….
92. Gateau Basque
93. S’mores While on camping outings as a teen, baked in the fire. Of course. Nowadays? Too sweet.
94. Figgy Pudding
95. Bananas foster or other flaming dessert
(96. Joe Froggers)
(97. Sables)
(98. Millionaire’s Shortbread) Though I love regular old normal-people shortbread!
99. Animal crackers I run a daycare. ‘Nuff said.
(100. Basbousa)
I’m with Florinda: Where are the BROWNIES? (Un-iced, double chocolate, with walnuts. Yummmm…)
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It's Not All Mary Poppins 
I had to go gluten free last week and this post is a nightmare of cravings. 🙂
You really should try a Brooklyn egg cream though. I used to drink them all the time when I lived in New Jersey and I can’t find them much in Texas. So tasty.
Oh, sorry! Is this a permanent or temporary dietary change? All right. I’ll put that one on my to-do list. Where do they sell them, I wonder?
Good lord. I have the biggest sweet tooth of anyone I know! I absolutely will not do this meme because it would pain me to see just how many of those sweets I’ve eaten.
Over your lifetime, Clementine. So, if you only had one a month — hardly overindulging! — 100 desserts would only be eight years’ of desserts. Heck, you’ve probably had time to work your way through that list twice, at least, at only ONE SWEET A MONTH. You’re the very picture of restraint!
Where are the profiteroles (or St Honoré)?
A sachertorte is just a fancy chocolate cake (I’ve actually had a dessert called a “deconstructed sachertorte”–talk about fancy!). Pavlova isn’t meant to be creamy–it’s mostly egg whites. A good pav shouldn’t be overly sweet, and the fruit is supposed to balance it out (and I know this because I’ve had a lot of ordinary pavs–I rarely have them now, just taste from the hubby’s plate since he loves them). Panna cotta is like a cream jelly. NY cheesecake is just a plain, baked cheesecake. I think. ANZAC biscuits are from Oz/NZ, made of oats and stuff–quite a popular kitchen activity for kids on ANZAC Day (naturally). Opera cakes are soooo yummy, but might be too sweet for you.
I think I spent a little too much time analysing this list. I’m off to have a brownie now…
The ANZAC biscuits sound pretty good. Too bad you can’t get them here.
Wouldn’t like panna cotta, then. All sorts of TS/NT. NY cheesecake is cheesecake, which I like.
Evidently the pavlova I’ve had (made by an Australian woman for a dinner I attended) was not well done. Either that, or the recipe (like trifle recipes) varies from region to region, and she was from the UBER-SWEET-AND-GOOPY region.
Oh, and no creme caramel?
Oh, and Mary, churros! Churros con chocolate! One of my favourite desserts!!! (Note the rising hysteria when I find someone who has never heard of them before.) Don’t get the Disneyland kind, mind–they are travesties of the churro world. Then again, if you don’t like bread/dough with chocolate, churros might not be for you.
And pain au chocolat. Your comments are like a stab to my heart. LOL (Although in its defense, it’s not chocolate bread. It’s a chocolate croissant and best served fresh out of the oven.)
I can’t believe I am now defending bits of dessert.
Pain au chocolat is chocolate croissants? Why didn’t it say so? That is the ONE type of bread-and-chocolate confection that I actually LOVE, and I was thrilled beyond measure when our neighbourhood got a French bakery that makes them. I figure the 2-km walk to and from must burn off some of the calories, right?
Churros. Next item on the to-try list…
The “dixie cup” is an old standby in certain parts of the U.S. (especially at concession stands at the beach and at summer camp). It’s a small white cup with a cardboard lid containing 1/2 chocolate and 1/2 vanilla ice cream. I always loved eating them with those ridiculous wooden paddles when I was a kid. Splinters in the tongue, though, were not so well-loved.
Oh, I’ve had those, just not by that name. You soon learned the technique of sucking the ice cream off the paddle, rather than (ouch) licking…
ANZAC biscuits are usually homemade. (Not that I’d know. Again with the lazy. Might try it in a couple of years when the kids are old enough to help and enjoy.)
With the pav, I think you’re right. It varies according to taste and family recipes. I admit that they’re typically sweet, but my favourite kind is not too sweet, very airy and with lots of fruit. But I also think it’s not an easy recipe to get right, which is why I am a critic and not a creator. 😀 As far as meringues go, I think I still prefer a good bombe alaska.
Ha. I wondered what you had against chocolate croissants. I’m glad we sorted that out. For my own peace of mind!
And a confession. I’ve always wanted to try deep-fried Mars Bars, just out of curiousity.
The pav I had was NOT light at all. Very goopy.
I’m feeling very virtuous right now because I walked RIGHT BY the new French bakery in my neighbourhood yesterday afternoon, and did NOT pop in for a croissant. Impressed? I sure am.
You know that urge you get when on a high bridge, to leap off into the river? I think your fried Mars bar urge is something similar.
It’s permanent. Yuck.
The tres leches cake makes me laugh- it’s a mexican cake and means “three milks”. I think it’s regular, condensed, and evaporated or something like that. The guys at my husband’s office always joke that it’s cow, goat, and breast milk. 🙂
That’ll be a significant lifestyle change, I’m betting, and inconvenient, at least as you get your kitchen organized and equipped with the right sorts of food — but undoubtedly healthier for you. Good luck with the adjustment! I hope it goes smoothly for you.
Ever seen the cartoon which shows a fellow rummaging for a snack in the fridge, while his wife, who is nursing their baby calls out from the next room, “Don’t use the milk in the blue jug. It’s ‘mine’!”, and he’s snorting his coffee out his nose?
I’ve never heard of chocolate churros. Down here near Mexico they are a deep fried thingie sprinkled with cinnamon and sugar.They are nice and crunchy, so you might like them better than donuts.
Will you share your nanaimo bar recipe? At least how you do the custard. I love nanaimo bars but I too find the custard too sweet in the recipes I’ve tried so far.
I will dig that up for you!
I wish I’d thought of that fifth category – I would have saved myself a lot of time looking up stuff!
And while I am an American with strong ties to the Deep South, I share your aversion to things like deep-fried Twinkies and Snickers bars. One really CAN have much too much of a bad-for-you thing.
That’s always been my reaction. Too much of a bad-for-you thing is only … bad. Makes me feel queasy, just thinking about it. So it’s not an “American thing”, but an “American South” thing?
I’m glad Kat set you straight on pain au chocolat….the ones I’ve had were like a square pillow of croissant dough wrapped around a piece of bittersweet chocolate. Heaven!
A pizzelle is a relatively thin, crispy waffle cookie, usually not too sweet, and eaten as an accompaniment to coffee.
A fried fruit pie is sort of like a jelly doughnut, but with much less dough, and fruit filling (like a fruit pie) instead of just jelly. The dough, after cooking, is like a cross between a cannoli wrapper and doughnut materal. Not as disgusting as it sounds, honestly…if homemade. As for doughnuts, I prefer the raised doughnuts, fresh and hot, not the cake ones.
A Dutch baby, despite the name, is just an oversized puffed pancake…the pancake is cooked on the stovetop in a large frying pan or on a griddle, then is popped into the oven to rise. The edges are puffy and slightly crispy, and it isn’t overly sweet (at least the ones I’ve had have not been). One can sprinkle it with powered sugar, add fruit (like cooked apples) or just eat it with butter.
As for Pavlova, it should be crispy, not creamy! http://www.elise.com/recipes/archives/004356pavlova.php for a recipe. They should be like very light divinity.
Yes, I care far too much about defending food!
Square pillow, bittersweet chocolate. That describes the ones I’ve had — and mine have a drizzle of chocolate laced across the top, too. MMMMmmmmm…
Pizzelle is now also on my to-try list. Sounds just like my kind of dessert! Thank you.
You do make the fried fruit pie sound much better than what I was envisioning, and I realize that I’ve had something like it — though I agree: a homemade version would probably be better!
And that Pavlova recipe? It looks NOTHING like the one I had. Nothing at all! In fact, it looks quite appealing. I like meringue, I like fruit. Yum!
p.s. — here’s a fantastic recipe for ANZAC biscuits…not to sweet, lots of texture! Check out her animal cracker recipe in the recent archives as well…
http://www.101cookbooks.com/archives/anzac-cookies-recipe.html
You know you are proving to be a true challenge to my ongoing efforts to stay slim, don’t you? 🙂 Now, what is “golden syrup”? I see I can substitute honey, which is fine, but I’m curious. I think I will be making these with the tots sometime very soon! Thank you.
Golden syrup, yummmmm. I remember seeing it in England in a big tin. It’s a by-product of sugar-cane processing. It’s a bit like molasses but very light where molasses is dark (or do you call it treacle, like the British? I remember when I realized that treacle was just molasses, I was so disappointed).
Treacle is molasses? No, I didn’t know that. Though now that I know, it makes perfect sense of every mention I’ve ever read of the stuff!
Hee hee…so glad I could help in corrupting your eating habits! I was relieved to discover that Pavlova was supposed to have a crispy exterior. I would not like big splats of creamy stuff with more creamy stuff.
Do post and let us know if you make the ANZAC biscuits. Though she does say to use honey, I hope you can find golden syrup! You can order it online at http://www.lylesgoldensyrup.com
I am defintiely a dessert person and I’ve only tried 15 of those, and not even heard of 70!!!! I think it is decidedly US (or at least N America) oriented
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