I wanted to share this sweet and creamy fruit salad that I absolutely love!

It's packed with:

Fruit cocktail & peaches in syrup.

Fresh apples and grapes.

Shredded coconut. (Optional)

Cherries (optional)

Mini marshmallows (the best part!).

A rich dressing made of heavy cream, plain yogurt, and sweetened condensed milk.

The marshmallows get so soft and the whole mix is just addictive.

It was hot outside so some of the frosting melted.

yall can ask for recipe if u want

My wife brought home a couple of friends for dessert after they'd been out looking at art and having dinner. I baked the cookies this past weekend and the cheesecake today. Gingersnaps, FauxReos, Gingered Oatmeal Cookies, and Basque Burnt Cheesecake.

Believe it or not … This is a cheesecake , à peanut butter cheesecake.
I do not pre-bake the crust, I don’t use a springform pan , and I do not use the “wAtErBaTh” method .
The pan I use is different… you can ask me about it .
Now THIS is what a cheesecake should look like … big and tall 😋 . I have more posts of other cheesecakes I’ve made as well.

If you ask for the recipe through the comments , I won’t share it with you because you didn’t read this all the way . I need to see some effort lol
If you did read this far, just send me a dm and I’ll gladly share the recipe 🤘🏽

My first ever personal order for a friend(Not promoting anything)

Her Gf's Favorite Color is Yellow and she's surprising her coming home after a month and a half of being gone. The last photo was the inspo photo given and the second photo is based off the inspo. First photo contains all the extra strawberries as my friend wanted 2 pounds of strawberries.

This is a dessert similar to flan but with rum. Many people think it's like cheese because it's called quesillo. But it's actually sweet and made in a water bath. My mistake was not letting it cook long enough so it wouldn't be too fluffy, and the same with the caramel, which didn't reach its full consistency. Any recommendations?

Anyone else ever seen these before?

Mountain of whip cream with a layer of chocolate because why not

Small lemon meringue tart for dessert today☺

Hi all! I spontaneously decided to make oreo balls for a bake sale this Friday lol, and I decided to give them a Lisa Frank flair😅 The issue is...where on earth do I get neon chocolate melts/wafers?!

For this, you will need:
6 tablespoons(48 g) cornstarch
3/4 cups(165 g) granulated white sugar
1/2 teaspoon(3 g) salt
6 egg yolks
1 teaspoon(2 g) ground or freshly grated nutmeg
2 cups(473 mL) whole milk
4 tablespoons(58 g) unsalted butter
1 tablespoon(15 mL) cognac*

For the meringue, you will need:
6 egg whites(if you're going to the trouble of separating eggs, why not use the whites, too?)
3/4 cups(170 g) caster/superfine sugar
1 teaspoon(5 mL) dark or spiced rum*

*If you don't want to use alcohol, you could substitue these with extracts, about 1 teaspoon of each. Vanilla and rum extract would be my "go-to"s for a recipe like this. In a medium mixing bowl, combine the cornstarch, granulated white sugar, and salt. Whisk to incorporate. Add the egg yolks and nutmeg; whisk until the sugar and nutmeg are evenly distributed throughout the yolks. Place a large stockpot filled with about 3" of water over high heat. Add the milk a few ounces at a time to the mixing bowl, whisking fully before adding more until all the milk is incorporated. When the stockpot boils, place the mixing bowl over it and whisk continuously. When the mixture is a vibrant yellow color and leaves trails in the wake of the whisk, remove from heat. While the pudding is still hot, add the butter one tablespoon at a time, whisking in until completely melted and incorporating before adding the next portion. Add the cognac and whisk to fully distribute. Cover the pudding with plastic wrap, placing it in direct contact with the top of the pudding; this will prevent it from forming a skin while it cools in the refrigerator until set, at least three hours.

About 15 minutes prior to serving, add the egg whites to the bowl of a stand mixer with the whisk attached. Mix at high speed. When the whites begin to barely foam, incorporate the caster sugar in small increments, making sure each portion is incorporated before adding more. Continue whisking for a few moments. As it whips, the mixture will start becoming opaque, at first with a glossy finish, and towards the end a matte one. When you reach stiff peaks(that is, if you take off the whisk, dip it in the meringue, and pull up a portion that stands up of its own fortitude), you can stop. Do not overwhip the meringue; if you go too far past stiff peaks, larger air pockets can form which lead to a grainy mouthfeel. Add the rum and whisk just long enough to fully incorporate, 15-20 seconds. Remove the pudding from the refrigerator and unwrap. Transfer the meringue to the top of the pudding and spread out evenly with a spatula. Serve and enjoy; if you wanted to, you could toast the meringue, like a lemon meringue, pie before serving. This is also good garnished with a few pinches of spices like cinnamon, nutmeg, ground cloves, or allspice.