Sensible Erection | What's for dessert?

Tuesday, 13 December 2011

What's for dessert?

quote [ I made a Tang pie. Here's what I thought of it. ]

Some other sweet and fattening food in the extended.

Well, here's the Tang pie I made. I took the pictures before it had been chilled for four hours like the recipe called for, so it's a little runny. It stiffened up after the full time, though.

I'd say it's pretty good. It tastes like Sweet Tarts. It's very sweet so you'll probably want a glass of milk with it.

And now some other sweet stuff.

All the units in the recipes are American or Imperial or whatever you call the non metric stuff.

Cottage Pudding

Best fudge I've ever had

Pudding Pie

Jello Pie

Here's one I just made up. Put some chocolate and marshmallows in a bowl and sprinkle with pieces of toffee or your favorite candy bar. Microwave until the heat from the marshmallows has caused the chocolate to melt. Eat with a spoon. Someone think up a name for this.

Twinkie Trifle
Line a trifle dish with Twinkies. Cover with a layer of vanilla pudding. Cover that with whipped cream. Enjoy.
There's a bunch of recipes for this. Here are a few to get you started.
http://www.food.com/recipe/twinkie-trifle-temptation-22844
http://allrecipes.com/recipe/strawberry-twinkie-dessert/
http://www.food.com/recipe/chocolate-twinkie-trifle-378808

Schadenfreude Pie
http://whatever.scalzi.com/2006/09/26/how-to-make-a-schadenfreude-pie/

Cherpupmple Pie
It's three pies inside three cakes all layered together. You know you want to.
http://www.seriouseats.com/2010/01/photo-of-the-day-the-cherpumple-pie-cake-charles-phoenix.html

But you'll have to have them all pulled out after the Savoy Truffle.
http://www.food.com/recipe/savoy-truffles-385674

[by mechanical contrivance@2:20amGMT] [+10 Interesting]

Comments

kishi said @ 2:46am GMT on 13th Dec
Made cake pops yesterday to mail to family for the holidays. Holy fuck, that's the best (non-sexual) use of my time in the past few weeks.

Trifles are fantastic, too, because you can get pretty creative with them. My wife makes one I love that's chocolate pudding, cake, and Kahlua whipped cream. Hell yeah.

Happy said @ 2:57am GMT on 13th Dec
Those are the same plates that I had growing up. My parents got them for their wedding 37 years ago and still use them.

mechanical contrivance said @ 3:40am GMT on 13th Dec
Must have been a popular pattern.

emaag said @ 3:03am GMT on 13th Dec
This is why we're all fat fucks

KingPellinore said @ 3:12am GMT on 13th Dec [Score:3 Good]
Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted

1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

sanepride said @ 3:37am GMT on 13th Dec
Now there's a dessert for grownups.

f00m@nB@r said @ 3:47am GMT on 13th Dec [Score:1 Insightful]
My bourbon sauce recipe only differs in method:
1. Whisk butter, sugar, and egg in a bowl.
2. Toss that shit out.
3. Drink the cup of bourbon.

:P

KingPellinore said @ 3:53am GMT on 13th Dec
That isn't bourbon sauce, that's getting sauced on bourbon.

spite48 said @ 4:09am GMT on 13th Dec
I'm sorry, there's a difference?

KingPellinore said @ 4:28am GMT on 13th Dec
There is and its main characteristic is usually found at about 8 in the morning.

mechanical contrivance said @ 4:36am GMT on 13th Dec
Rush hour traffic?

Gunner v2.0 said @ 7:43pm GMT on 13th Dec
Can't we have both?! Please say we can have both...

On a related note, I think I'm going to attempt this "bread" "pudding" for Christmas potluck at my buddy's place. If, that is, I can find freakin' bourbon in freakin' Taiwan.

KingPellinore said @ 8:42pm GMT on 13th Dec [Score:1 Informative]
I left out a step in making the sauce. Sorry.

Be sure to temper the eggs before adding them to the sauce. To temper them, do this:

After whisking the sugar into the butter, beat the eggs until light and slightly frothy. Rinse the whisk and dip it into your butter/sugar mixture and whatever sticks to the whisk, mix into your eggs. Repeat this process another 2 or 3 times. This will prevent the eggs from scrambling when they hit the hot butter and sugar. Once the eggs are good and tempered, add them into the sauce.

cb361 said @ 8:54am GMT on 13th Dec
My mum's recipe involves adding marmalade and grated apple. Gives the pudding a fruitier (unless that's the name of person who sells fruit) flavour, and also a fresher sharper flavour.

sanepride said @ 3:39am GMT on 13th Dec
No Tang pie recipe? Is it actually made from Tang, famed drink of astronauts?

mechanical contrivance said @ 3:41am GMT on 13th Dec [Score:1 Informative]
TANG Pie

1 can sweetened condensed milk
3/4 C. Tang® powder drink mix
1/2 C. sour cream
1 (9 oz.) tub Cool Whip®
1 graham cracker pie crust

Mix condensed milk and Tang. Add in sour cream until well blended. Then fold in tub of Cool Whip. Pour into pie crust and refrigerate for 4 hours or until set and cold.

sanepride said @ 4:18am GMT on 13th Dec
Not that I would ever make this horror. I'm just amazed someone could think it up.

aliron said @ 6:14am GMT on 13th Dec
The thought of mixing tang and condensed milk together makes me kind of sick.

lilmookieesquire said @ 6:36am GMT on 13th Dec
space sickness?

mechanical contrivance said @ 11:22pm GMT on 13th Dec
space madness

Misanthrope said @ 9:48pm GMT on 13th Dec
Why isn't this in the extended?

mechanical contrivance said @ 11:23pm GMT on 13th Dec
I honestly didn't think of it. A pretty big oversight, in retrospect.
Why, are you going to make it?

Misanthrope said @ 11:08pm GMT on 16th Dec
Yes

smada said @ 3:41am GMT on 13th Dec
f the cherpumple

mechanical contrivance said @ 4:02am GMT on 13th Dec
Try a metacanloni.

mechanical contrivance said @ 4:03am GMT on 13th Dec
Damn. Meta cannoli. I hate spelling stuff wrong.

sacrelicious said @ 3:53am GMT on 13th Dec
so it's not poisonous?

or it is poisonous, but it doesn't kill you, just puts you in a coma for 24 hours?

mechanical contrivance said @ 4:04am GMT on 13th Dec [Score:2 Underrated]
It took me a long time to put this post together.

lilmookieesquire said @ 4:28am GMT on 13th Dec [Score:2 Informative]
Beautiful thread. Also, previously on SE:

Assbastard posted his secret recipe vault here:
http://sensibleerection.com/comment.php/76470/1609336 (link below)
http://comenovember.livejournal.com/

SE Challenge: The Great Cook Off!
http://sensibleerection.com/entry.php/76470

By popular demand- the SE cooking thread!
http://sensibleerection.com/entry.php/83820

Here are some of my old recipes/pictures:

Lasagna
http://www.facebook.com/media/set/fbx/?set=a.224106990372.144270.704010372&l=49cbe7e886

Pizza (w/ yeast)
http://www.facebook.com/media/set/fbx/?set=a.174375550372.133467.704010372&l=8ea6601582

Brucceta
http://www.facebook.com/media/set/fbx/?set=a.224112545372.144272.704010372&l=8a6f1a562d

Buns with feta
http://www.facebook.com/media/set/fbx/?set=a.224103240372.144269.704010372&l=ce1e6f0041

Pizza (no yeast type)
http://www.facebook.com/media/set/fbx/?set=a.59262685372.82049.704010372&l=916520a5a3

Gyoza
http://www.facebook.com/media/set/fbx/?set=a.224098300372.144268.704010372&l=06af966248

Wheat Bread
http://www.facebook.com/media/set/fbx/?set=a.225111025372.144455.704010372&l=79f60c0c96

and not mine, but cool.

How to bake bread w/o a machine
http://www.instructables.com/id/How-To-Make-Bread-without-a-bread-machine/

How to grow lettuce
http://www.ehow.com/how_1988_grow-lettuce.html

How to make mayo
http://www.justhungry.com/2006/02/basics_mayonnai.html

How to grow tomatoes
http://gardening.about.com/od/growingtips/tp/Tomato_Tips.htm

How to cure bacon
http://www.ehow.com/how_2074481_cure-bacon.html

How to roast a pig
http://homepage.mac.com/juggle5/travel/Hawaii2000/Cooking.html

From: http://sensibleerection.com/entry.php/47210 (thanks Joe!)

lilmookieesquire said @ 4:29am GMT on 13th Dec
Sorry, I shoulda hid that with a button. :(

lilmookieesquire said @ 4:34am GMT on 13th Dec
That said, I've been making a lot of creme brulee, quiche and alcohol icecream these days.

I'm trying to make my own cheese with non-animal rennet, but haven't done it yet.

I made a nice cinnamon-bread stuffed with apples topped with Chocolate-Vodka/White Russian Icecream (it was about 13% and delicious) here:
https://www.facebook.com/photo.php?fbid=10150393384365373&set=a.214245575372.142526.704010372&type=3&theater

mechanical contrivance said @ 4:42am GMT on 13th Dec [Score:1 Good]
I thought all rennet these days was made from genetically engineered bacteria.
I've always wanted to make cheese. Maybe I'll do it one day.

I made this once. Clone of a Cinnabon
Not the easiest thing to make, but they were amazing.

lilmookieesquire said @ 4:49am GMT on 13th Dec
You can still get the old school animal stomach scrapings I think. But ya, these days it's all the bioengineeded bacteria methinks.

mrcucumber said @ 1:27pm GMT on 13th Dec
Who's Mike Nutile?

lilmookieesquire said @ 2:48pm GMT on 13th Dec
He's a dirty whore!

happiest_sadist said @ 1:03am GMT on 14th Dec [Score:1 Funny]
Like John Galt?

foobar said @ 1:56am GMT on 14th Dec [Score:1 Insightful]
He's a tease. He promises to railroad you, then just leaves.

lilmookieesquire said @ 3:27pm GMT on 14th Dec
It was just that one time.

one_inch said @ 11:14am GMT on 13th Dec
I'd love done alcohol ice cream suggestions, I've done choc, orange and scotch and it worked ok but I only used 2 tablespoons of scotch for 1L of ice cream as I was worried it wouldn't freeze. It worked out pretty well though..
I like the idea of a tequila sunrise I've cream, perhaps a lemon gelato with an orange gelato centre with tequila in there somewhere, or everywhere.
I have Jezebel by Sade stuck in my head and life could be worse.

lilmookieesquire said @ 2:48pm GMT on 13th Dec [Score:1 Informative]
If you use gelatin that you let soak up water fr two minutes than heat until warm for three minutes, then add refrigerated booze (too cold will set the gelatine) it will let you add about 1/4 a cup of vodka and 1/4 cup of something like kailua.

swiggy said @ 7:05am GMT on 13th Dec [Score:1 Insightful]
No one? Seriously? Alright, I suppose to falls to me.

Bend over, I'll taste your tang pie.

sacrelicious said @ 8:44am GMT on 13th Dec
that was uncalled for.

assbastard said @ 9:05pm GMT on 13th Dec
This is Sensible Erection! Have some decency, for fuck's sake!

foobar said @ 11:57pm GMT on 13th Dec
Bend over, I'll have your decency.

tickaz said @ 7:32am GMT on 13th Dec [Score:1 Funny]
OK so maybe you're one of madpride's sockpuppets.

...but maybe you are

tickaz said @ 9:39am GMT on 13th Dec
Uhhh that's meant to be

OK so maybe you're not one of madpride's sockpuppets.

Ankylosaur said @ 9:51am GMT on 13th Dec [Score:1 Insightful]
Maybe you all are!

cb361 said @ 11:07am GMT on 13th Dec
Join us now Ankylosaur. What is there to fear? Join us George Bush rapes Iraqi babies for Jesus now Ankylosaur.

ComposerNate said @ 10:18am GMT on 13th Dec [Score:3 Funny]

tickaz said @ 10:55am GMT on 13th Dec
Knock Knock.

Who's there?

Orange.

Orange who?

Orange you glad to see me?

ComposerNate said @ 10:25am GMT on 13th Dec

sanepride said @ 3:01pm GMT on 13th Dec
I was disappointed to note the absence here of any recipes for this very respectable-looking chocolate cake.

The cake, it would seem, is a lie.

mechanical contrivance said @ 11:33pm GMT on 13th Dec
Chocolate cake is well known. I wanted to inform people about lesser known desserts. I used that for the thumb because it was either something from Google image search or the tang pie, and the tang pie doesn't look very good. I wanted people to click the link, after all.

mechanical contrivance said @ 11:33pm GMT on 13th Dec
I guess you could say the cake is a ruse.

Chop-Logik said @ 9:52am GMT on 14th Dec
But what of the punch & pie, man?!

mechanical contrivance said @ 11:15pm GMT on 14th Dec
Scroll up for the pie. Here's the punch.

cb361 said @ 11:10am GMT on 13th Dec
Roughly mash a load of onion bhajis with mayonnaise and mango chutney. Too much bhaji, mixture will be too dry. Too much mayonnaise, mixture will be too oily. Too much chutney, mixture will be too sweet. Roll up in flour tortillas and serve at room temperature.

cb361 said @ 11:19am GMT on 13th Dec [Score:1 Funny]
*update* Roll themixture up in flour tortillas and serve at room temperature. Do not Roll [yourself] up in flour tortillas and engage in some sort of sub/dom sex game. Unless you want to, in which case doing your "serving" at room temperature is definitely to be advised, if you're wearing nothing but tortillas.

robotroadkill said @ 11:52am GMT on 13th Dec
Quit fucking around and tell us the right amounts of each!
You're such a tease.

KingPellinore said @ 12:55pm GMT on 13th Dec [Score:1 Hot Pr0n]
I said the same thing to my grandmother when I asked her how to make cornbread.

cb361 said @ 5:38pm GMT on 13th Dec [Score:1 Interesting]
Was your grandmother wearing a basque and thong? Like I am?

cb361 said @ 5:54pm GMT on 13th Dec
I cooked Lemon Courgette Cake last night, adding walnuts lemon frosting. Pretty nice.

I also tried Roasted Pears with Blue Cheese and Walnuts which was horrible. Perhaps I didn't make it properly.

mechanical contrivance said @ 11:36pm GMT on 13th Dec
Boy, I hope that's better than Lemon Cigarette Cake.

ComposerNate said @ 6:09pm GMT on 13th Dec [Score:4]

lilmookieesquire said @ 7:34pm GMT on 13th Dec
That's fucking ingeniousness.

radioelectric said @ 8:25pm GMT on 13th Dec
I just made this. Substituted butter for vegetable oil...

radioelectric said @ 8:26pm GMT on 13th Dec
Three bites in... pretty good. Feels like it must be a trick though.

radioelectric said @ 8:28pm GMT on 13th Dec
(by which I mean it might rely on being warm)

radioelectric said @ 8:30pm GMT on 13th Dec
This would make a pretty decent cheesecake base.

mrklipp said @ 9:57pm GMT on 13th Dec
Really? My favorite cheesecake recipe only uses 4 tablespoons of flour for a full sized 10 inch springform.

foobar said @ 8:34pm GMT on 13th Dec
I wonder if crushed candy cane would survive the microwaving...

DarkShadowRavenDragonGrrl69 said @ 10:57pm GMT on 13th Dec
I make those once in a while. Pretty sure I found the recipe on SE about 2 years ago.

radioelectric said @ 7:22pm GMT on 13th Dec
Brownie recipe (Hummingbird Bakery)

200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs

Method

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

3. Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.

4. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30 to 35 minutes, or until flaky on the top but still soft in the centre.

radioelectric said @ 7:24pm GMT on 13th Dec
(I've just discovered somewhere in the UK that imports eggnog, so my next plan is to make these brownies but marbled with eggnog cookie dough).

sacrelicious said @ 8:48pm GMT on 13th Dec
does the UK not normally have eggnog?

if you are anywhere or any time of the year that does not have eggnog, hear is how to make it by the glass:

one egg
some milk
some sugar
some vanilla
some nutmeg
[OPTIONAL] some rum

crack egg into the glass. add a little bit of milk. beat well with a fork. once thoroughly beaten, add more milk til it's the consistency you like (if you're like me and you cut your store bought nog with milk because it's too rich as-is, this is perfect for you). stir in vanilla and sugar to taste. top with a dash of nutmeg.

and that's all there is to it.

radioelectric said @ 9:09pm GMT on 13th Dec
No, it's not really a thing here. I can get imported tins of it that are pasteurised. I'm a bit suspicious of giving things with raw eggs in them to guests in case I make them ill.

sacrelicious said @ 9:28pm GMT on 13th Dec
meh, people were drinking eggnog long before pasteurization was invented. live dangerously.

also, if you add the rum that would probably kill alot of the bacteria.

radioelectric said @ 12:32am GMT on 14th Dec
I'm willing to live dangerously myself, I just don't tend to share dangerous food with other people when I make it.

KingPellinore said @ 1:56am GMT on 14th Dec

This will show you how to prepare safe, fresh egg nog.

sacrelicious said @ 2:25am GMT on 14th Dec
no vanilla? wut?

KingPellinore said @ 7:15pm GMT on 14th Dec
You want vanilla, add vanilla.

Bourbon has a natural vanilla characteristic. Maybe Brown felt that was enough.

Recipes are starting points, not commandments.

cb361 said @ 9:17pm GMT on 13th Dec
During the war, German U-boats targeted merchant navy eggnog freighters in an attempt to force the British to surrender.

sacrelicious said @ 9:54pm GMT on 13th Dec
but because the british did not drink eggnog the plan was a complete failure.

cb361 said @ 11:10pm GMT on 13th Dec
Indeed I don't even know what eggnog is.

sacrelicious said @ 11:31pm GMT on 13th Dec
but I just gave you the recipe!

cb361 said @ 7:20am GMT on 14th Dec
You can't expect me to read things before passing judgement. This is the internet.

f00m@nB@r said @ 12:19am GMT on 14th Dec
It's nog! With egg!

sanepride said @ 2:02am GMT on 14th Dec
...not to be confused with the famous New York egg cream, which contains neither egg nor cream.

cb361 said @ 2:26pm GMT on 14th Dec
So like a Cadbury Creme Egg then, which contains neither egg nor cream. Or creme, even.

sanepride said @ 2:00am GMT on 14th Dec
*bourbon or Irish whiskey make excellent substitutions for rum in egg nog.

landsky said @ 2:53am GMT on 14th Dec [Score:2]
NSFW

Cake

Pudding

artietude said @ 4:41am GMT on 14th Dec [Score:1 Informative]
All I could do was go uuhhhh...okay... then I saw the Pudding one and proceeded to laugh up a lung (I have a bad chest cold)!

rndmnmbr said @ 6:13am GMT on 14th Dec
We need to get a nicely formatted SE Cookbook on the interwebs at some point.

For that matter, between granitewitch and I, we have a solid start with all the recipes posted in the various cooking threads.

mechanical contrivance said @ 11:11pm GMT on 14th Dec
Ok, do it.

foobar said @ 7:04am GMT on 14th Dec [Score:1 Informative]
Pumpkin Butter Cookies

1 cups pumpkin seed butter*
0.5 cups butter
0.5 cups white sugar
0.5 cups packed brown sugar
1 egg
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp salt
0.75 tsp baking powder
1.25 cups flour
3 tbsp milk

* Beat pumkinseed butter, butter, white sugar, and brown sugar like a rented stepchild
* Beat in egg, milk and vanilla one at a time
* Combine flour, baking powder, cinnamon and salt in a separate bowl then stir into butter mix
* Roll ping pong ball sized chunks and flatten in the palm of your hands
* Bake at 375 for 10 minutes. They'll appear very soft but they're not undercooked.

*Pumpkin Seed Butter

2 cups hulled, unsalted uncooked pumpkin seeds aka pepitas

* Lightly grease two cookie sheets and evenly spread pepitas
* Bake at 325 for ~20 minutes
* Allow pepitas to cool. Do not eat them.
* Blend thoroughly in a food processor. This part will take a while. Keep going until it is smooth, without any particles. When it starts forming a ball, you're not quite done. Keep going until it looks like this:

tickaz said @ 8:20am GMT on 7th Feb
When I saw that image the first thing I thought of was "Eat da poo poo"

KingPellinore said @ 1:42pm GMT on 7th Feb
*raises eyebrow*

mrcucumber said @ 2:17pm GMT on 7th Feb
I thought a cow had an accident in a washing machine.

Chop-Logik said @ 9:51am GMT on 14th Dec [Score:1 Underrated]

Chocolate Chip Cookie Dough Truffles.

assbastard said @ 10:57am GMT on 14th Dec
You will give me a recipe and you will do it SOON.

KingPellinore said @ 3:53pm GMT on 14th Dec
I found this one

Chop-Logik said @ 1:51am GMT on 15th Dec [Score:1 Informative]
Yep, that's pretty close. Don't need condensed milk, though. Here's another.

I ended up modifying to suit my ingredients & didn't write it down.

Chop-Logik said @ 3:08am GMT on 15th Dec
What I said at the time:
"I cobbled together bits & pieces from a bunch of ones.. The general idea is to leave out eggs, baking soda & powder, make cookie dough as usual. Reduce the flour a bit as there are no eggs, and too much overpowers the taste. For the same reason, don't use whole wheat flour. Roll the dough in balls, chill 'em in your freezer for a half hour or so, dip 'em in melted chocolate. Let set in the fridge. The dipping's the hardest part, but read up on people tips and you'll pull through."

madfishmonger said @ 6:05pm GMT on 14th Dec [Score:1 Interesting]
I have a recipe community here: http://yayfood.livejournal.com/ feel free to join and post.

Here's my favourite cake recipe:

Deep Chocolate Cake
a birthday pleaser easy to make, bake and take
2 cups sugar
2/3 cup vegetable oil
2 (or more) soft bananas
2 tsp. vanilla
3 cups barley flour (you can use other flour, but barley gives it great flavour)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2/3 cup cocoa
2 cups boiling water OR strong chai tea, re-heated

One-Bowl Method: In a large bowl beat sugar, oil and banana for 4 minutes. Beat in vanilla. Measure and distribute over the top of mixture the flour, cocoa, baking powder, baking soda and salt. Beat in the water and combine well. Pour into a greased 9x13-inch pan and bake at 350 F. for 45 minutes or until centre springs back when lightly touched. Cool, then frost with your favourite icing.

This is a nice, moist cake that stays moist for a long time.

landsky said @ 2:44am GMT on 15th Dec

mechanical contrivance said @ 2:53am GMT on 15th Dec
I want to put a spoon in it, but I can't because it's just a picture.

your monitor's manufacturer said @ 2:06am GMT on 20th Dec
do it anyway.