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What's Your Favorite Food "No-No" Treat?
Posted by Theresa111 • 8/31/09
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Anyone who knows me understands the longtime relationship I share with ice cream, but my real no -no food treat is ... Fudge Brownies with ice cream, whipped cream, a maraschino cherry and a light sprinkling of nuts.
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French pastry conversation tart. It is scrumptious! -
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Any thing with sugar in it. But I do sometimes splurge and have something. I guess it would be a coconut doughnut. the little kind so I dont do that much damage.-
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A coconut donut. Is this coconut with a glaze and then the coconut is added so it will stick and be all over your fingers? Ooh you are having fun.
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Yep I like to make my own when I have time. I will have to dig out the recipe and post it. I may even blog about it when I do the 100 recieps in 100 days. I forgot about that one hiding away. I have been buying them lately as I got lazy. I have the krispy cream doughnut recipe too. And dunkin I think. We can all get fat.
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Let us know when you find your donut recipe.
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Hhmm Mines has to be Whip cream and Chocolate.... Oops looks like I'm out whip cream, need to buy some now..-
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Oh no. If you have a wire whisk, Mixer or hand held mixer, I can give you a quick recipe right now.
1 cup heavy whipping cream
1/2 tsp vanilla
2 Tbsp granulated sugar
By hand: Using a very clean, dry bowl add all ingredients. Whip until just a little bit past (bavrois = French term; pronounced bah vayah,) which is before any soft peeks. Continue to whip being very cautious not to over whip. As soon as the whisk holds the cream in a soft peak, stir a tiny bit more five seconds and voila, you have whipped cream and it is fresh and taste amazing.
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Any kind of chocolate! Not supposed to eat it because it gives me migraines, but sometimes I just have to have it! (I was born in Hershey, PA.....chocolate is in my blood!).-
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Me, too - has to be chocolate. More specifically, I love Ben and Jerry's New York Super Fudge Chunk ice cream - sinful! -
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I bet! How hard not to eat your chocolate whenever you want it.
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Thanks Theresa111,
I'm going to try that recipe... I can't wait.... -
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For me it's cheesecake! Any kind will do but but put a chocolate cheesecake slice in front of me and it's a gonner!-
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I believe I will locate a chocolate cheesecake recipe and eat it in front of you. That is after I bake it. Just kidding. I would invite you to join me.
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Chocolate, chocolate and more chocolate. Chocolate Ice Cream, Swiss Chocolate, Starbuck's Signature Hot Chocolate and Im with AnniePooh with Ben & Jerry's NY Super Fudge Chunk-
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Now you did it! Ben and Jerry's ice cream Chocolate Fudge Brownie is supreme as well as Cherries Garcia. I'm going to tell Daniel you are trying to make me eat ice cram on my days off. Only allowed on Sundays.
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Cherry Garcia..................Yes! on top of a slice of chocolate cheesecake!
@ Theresa111: I'd be happy to join you
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I can really see a huge get together in different regions of the country in the next couple of months. It is always connecting with lovely people. Food and friends are wonderful combinations.
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Oh Theresa, your just evil! LOL
Rats, I can't get my hand through the screen.-
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If you watch Star Trek you know The Replicator can do this easily enough. What's that you're eating Angie?
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Theresa111,
Ohh you're talking my language.
Wish we had some kind of fax machine that transferrs food.
Why's hasnt that been invented yet? -
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Because the folks who would use it the most are too busy eating the real stuff??
"yeah, yeah, I'll get right on that flux capacitor as soon as I finish this hot fudge brownie!"-
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You're funny and I like funny in a personality. What's for dinner at your place tonight?
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Oooops, looks like I'm a little late here. Nothing exciting last night just some leftover clam chowder. Not a chocolate (or anything else) cheesecake in sight or sniff. Oh the sadness after having that wonderful pic placed before me. *wink*
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Well, I like, ice cream too. Here they are very good, they are made under traditional Italian style recipes. My favorite flavor of all times is sabayone.But I also like tramontana (Black cherries) lemon,dark chocolate with walnuts , dulce de leche and strawberry or raspberry sorbet-
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Sylvia...are you in Italy?
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My all time favorite, Leche Flan. I always love the caramelized sugar...hhhmmmm! Sometimes, i just can't say No to vanilla & chocolate ice cream.
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Key Lime Pie or Lemon Meringue Pie!-
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Yeah good Key Lime Pie is tough to top.
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Fall is comming and my DH has been talking about a big pie of of just picked from the tree apples. Lord, I hate making pie crust.
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Let me give you great dough recipes. i am planning on these additions very soon. Make them to use right away, the next day or freeze. Use as you need them. Also after the dough is set up or rested, you can roll out cut rounds with Large cookie cutters, Sur la Table has these, and freeze or prepare small individual pies. Freeze and pull as you need them, brush w/milk and add sugar bake frozen. After you stock up you'll always have pies.
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I make 2 pies a year at most. One at Thanksgiving and maybe of more "IF" DH buggs me enough lol. I'll admit though that the idea of small frozen crusts isn't a bad idea at all and I might just do that.
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monte cristo sandwich. it's a heart attack on a plate!-
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I make these at home and everyone - even the little ones - loves them!
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What are they? Do they take less than 30 minutes to make?
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Here you go: en.wikipedia.org/wiki/Monte_Cristo_sandwich
It's like a ham, turkey, cheese stuffed sandwich dipped in egg wash (like you would do for French toast) and fried. So bad, but so good - and yes, under 30! I need to photo when I make them next so I can post the recipe. -
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Please do
It's french toast with all the other ingredients? -
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Very close, yes!
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@theresa111 that looks like godvia cheesecakeeeeeeeeeeee
sigh -
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I have yet to go to a Cheesecake Factory. There is one about twelve miles from me. Perhaps I will try your choice.
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There is nothing like Juniors Cheese cake. the best part, they will ship everywhere! -
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Another no-no is a vegetable bowl filled with vermicelli and whatever I'm in the mood to mix in. I love pasta. No I can't eat the whole bowl, but I try.
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Don't tell ... but I love to squirt real whipped cream into my mouth with the spray can.
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I like to try to make the "NO" foods so that they are more heart friendly. Therefore, they will no longer be in the "No" category. It really is not that hard to do, as I am sure all of you good cooks know. It is just a matter of will and imagination. I also do not like to use "fake" food, as a matter of fact, I never use "fake" food. I do not believe that anyone can make something better for you than nature and God. Use butter and sugar in moderation. Usually a recipe calls for too much sugar or fat, cut it in half. Well, I am preaching I know, but there is no reason to deny yourself when you can use your imagination and "have your cake and eat it too". -
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Nothing like the real thing. I believe in butter, butter, butter.
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Anything with dark chocolate... and.. Juniors Cheesecake! Absolutely love it!
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It's time to make ganache with couverture chocolate. It is over $60.00 a box, but it is really worth it.
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I looked ganache up, since I had know idea what it was. It sounds like a dessert made in heaven. What type of ganache are you making?
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I love Lindt and Dove chocolate, I cannot imagine what a $60.00 a box chocolate tastes like, must be good.
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Here is a link for E. Guittard French Couverature Chocolate.
www.chocosphere.com/Html/Products/guittard.html
About half-way down the page. the larger boxes of coins. -
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Ganache is what Truffles are made from. The center is ganache filled, usually.
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I love good ganache! The chocolate is indeed very important!
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Taste and quality is everything.
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My favorite French bistro has an incredibly decadent and evil dessert that I literally think of the minute I walk through the door:
A flight (YES!) of the most decadent, perfect creme brulees: Ginger Vanilla, Bitter Chocolate and Espresso.
I never get to eat at this restaurant (very expensive) so when I do, I really splurge and go all out. Last time I went, (over 2 years ago and a financial lifetime ago) I had grilled fois gras with truffle oil, roasted duck in a decadent sauce, and the creme brulee flight.-
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I have a recipe on my recipe page for creme brulee that I learned to make in French Culinary School. Please give it a try. It is incredibly simple to prepare.
Here you go:
www.halfhourmeals.com/recipe/creme-brulee -
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LOVE Crème brûlée!
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Lately it is any kind of pasta, and what I mentioned before.
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Time for ice cream!
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... and it was really good because I only allowed myself two small rounds of the creamy stuff and only a very modest drizzle of chocolate sauce. I am improving. (pat on the back)
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Cinnabon. I've only been to Cinnabon 2 or 3 times in my life, and I walk by our local one all the time. I think I'm so afraid of losing control I won't let myself get started!-
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My husband and I have a particular love of the Cinnabon store. The heavenly aromas are so hard to resist, but he tugs my arm and leads me away, most of the time. They really are experts on those cinnamon rolls!
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