#gritty melted strawberry ice cream
Text
Pink drink..why do you taste like this..
#man they were out of matcha so my brother got a pink drink instead#its...what is this#its like clumpy or whatever#acidic milk with strawberries on it#gritty melted strawberry ice cream#my brain short circuted after the first sip#if any1 wants it i beam it 2 you with my mind bc i cannot finish it#elliot rambles
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One of the best parts about working at a sex shop is the employee discount, and yeah that means excellent deals on sex supplies but that's not the big brain part.
You come to my house. Something is cooking in the kitchen- it smells wonderful. What is it? It's novelty dick-shaped pasta. I've set up a sensual sexy Italian dinner. There are candles set up on the table. They're melting too fast, dripping everywhere- they're low temp waxplay pillar candles. For dessert, I serve you a delicious ice cream topped in penis-shaped rainbow confetti sprinkles and strawberry body paint drizzle, and afterwards, serve coffee with roasted hazelnut warming lube.
We play a board game while we drink. It's sexy monopoly. It's your turn. You roll the dice. They come up as 'whisper into' and 'butt'. I lost the original dice. We're using the sexy dice. You move four spaces.
After dinner, I run you a bath. A bubble bath. The bubble gel? Sensual ocean breeze. There are candles lined up around the tub. The scent is overpowering. Why? They're three-in-one fruit flavored massage oil candles. I'm using so much. It's so wasteful. Do you want to shave? I have conditioning shave cream that smells like limes. And an electric body razor, but you can't use that in the tub.
How about a bath bomb? You toss one in. It's cherry blossom scented. As it dissolves, three sexy bath sex suggestion cards fall out. They're all variations on doggy style, probably because fucking in a bathtub is probably the easiest way to break your hip.
The water cools. You get out an dry off with a novelty towel. If you wrap it around your chest, it looks like you have gigantic tatas bursting through the fabric like the Hulk.
You walk into the bedroom. I'm there, reading an instructional book titled "The Housewife's Guide To Every Day Stripping". I'm wearing a neck pillow designed to look like a massive curved weiner. Also a pair of fake leather bondage leggings and an oversized men's christmas T-shirt that says "Jingle My Bells" across the front.
I see you come in. I put down the book, take off the pillow. Offer you a massage. You accept. I already burned up all the massage candles so I pop a new bottle of CBD massage oil that says something wrong about Chakras on it. It's very gritty. That's because there's little chunks of amethyst in it for some fucking reason. It's fine, though. You say you don't mind.
I don't do massages very often. It's bad. You end up more tense than before. One of your muscles starts to cramp- it's okay. I whip out a bottle of Lidocane topical masculine performance numbing spray. You immediately feel like your shoulder went to the dentist. It's not ideal, but it's better than cramping.
You're not in the mood to bone after that. Which is good, cause I'm actually pretty asexual, but it hasn't come up yet so I'm relieved to avoid the conversation. Instead we get ready for bed. (The weather is terrible, and I insist you stay over.) I set up the futon, then realize it smells like cigarettes from the previous owner and shyly ask if you wanna cuddle in my room. You're down.
I crawl under the covers, placing my penis-shaped pink glitter pride bottle on the side table in case one of us wakes up thirsty. Once you're settled in, I turn off the glowing bare ass night light and the room goes black.
It takes a few seconds for your eyes to adjust, but when they do, you look up at the ceiling. It's dotted all over with little green flourescent lights. Are they plastic stars? No. I've pinned up a thousand glow in the dark condoms. God bless
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> sent to rose is a box of food from Jack's prototype printer, in it is two 8 ounce containers of "milk", one plain, one chocolate. Both are thick like drinkable yogurt and the "chocolate" is gritty like cheap cocoa mix. There's "bread", toasted and untoasted, it's a little too chewy and yeasty bit is otherwise buttery and good. There's "cereal" that looks more like dry pet food, tastes like Graham crackers and refuses to absorb any milk. For dessert there's weirdly warm "icecream" that refuses to melt, it's topped with some kind of "fruit pulp" that might be strawberry and tastes pleasantly artificial, like candy.
A short stutter of banded static as a camera is turned on and the stream begins.
"...So the second one, then. Alright so first of all, I'm not drinking this, thanks." She just kinda shoves the milk to one side, maybe she'll use it later as like a yogurt base but not right now thanks.
She examines the bread for a minute, poking and prodding at it with a finger, cutting the pieces and finding that yes, her Order does fix it somewhat, though there's only so much it can do for something that was never normal to begin with. She shrugs and takes a bite of each, both natural and "Fixed". "Not too bad, these ones, could certainly be better but not bad. Probably just an issue in converting the raw forms into the finished forms, if I had to guess, because the proportions still feel off even after magically correcting the texture... 6 out of 10."
She just kinda... stares at the "cereal", and hesitantly tries some. "...this is kibble. This is like fucking grahamcracker kibble. It's not even porous. I mean fuck it I'm sure Eve would enjoy it but I'm just baffled at how this happened, like the bread and milk kinda tracks as something going weird in the actual printing part but this one is just... crossed wires??? Eh, still tastes okay, 7 out of 10. Grind em to dust and make a pie crust."
The ice cream barely gets an eyebrow raise, she's had worse. "If anything the bizarre temperature thing could be some sort of novelty. At least this one tastes about right for an artificial strawberry syrup'ed sundae type thing, right texture and everything. I think you should save whatever went screwy with this one to play with for later, solid 8.5 cats out of 10."
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20 Memorial Day Dessert Recipes
New Post has been published on http://cucinacarmela.com/20-memorial-day-dessert-recipes/
20 Memorial Day Dessert Recipes
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[Photographs: Vicky Wasik]
It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.
Cookies and Bars
Sunny Lemon Bars
[Photograph: Vicky Wasik]
The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.
Get the recipe for Sunny Lemon Bars »
Lofthouse-Style Frosted Sugar Cookies
[Photograph: Vicky Wasik]
I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.
Get the recipe for Lofthouse-Style Frosted Sugar Cookies »
Quick and Easy Chocolate Chip Cookies
[Photograph: Vicky Wasik]
Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.
Get the recipe for Quick and Easy Chocolate Chip Cookies »
No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats
[Photograph: Vicky Wasik]
These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.
Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »
Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate
[Photograph: Morgan Eisenberg]
This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.
Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »
Cakes, Pies, and Cobblers
No-Bake Cheesecake With Freeze-Dried Fruit
[Photograph: Vicky Wasik]
We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.
Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »
The Best Cherry Pie
[Photograph: Vicky Wasik]
Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.
Get the recipe for The Best Cherry Pie »
The Best Blueberry Pie
[Photograph: Vicky Wasik]
The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.
Get the recipe for The Best Blueberry Pie »
Summer Strawberry Pie
[Photograph: Yvonne Ruperti]
It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.
Get the recipe for Summer Strawberry Pie »
Classic Biscuit-Topped Peach Cobbler
[Photograph: Vicky Wasik]
If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.
Get the recipe for Classic Biscuit-Topped Peach Cobbler »
Old-Fashioned Blackberry Cobbler
[Photograph: Vicky Wasik]
Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.
Get the recipe for Old-Fashioned Blackberry Cobbler »
Blackberry Cake With Cream Cheese Frosting
[Photograph: Vicky Wasik]
Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.
Get the recipe for Blackberry Cake With Cream Cheese Frosting »
Double Strawberry Cake
[Photograph: Vicky Wasik]
A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.
Get the recipe for Double Strawberry Cake »
Texas Sheet Cake
[Photograph: Vicky Wasik]
Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.
Get the recipe for Texas Sheet Cake »
Other Desserts
Rhubarb Crisp
[Photograph: Vicky Wasik]
For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.
Get the recipe for Rhubarb Crisp »
Strawberry Rhubarb Crisp
[Photograph: Vicky Wasik]
Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.
Get the recipe for Strawberry Rhubarb Crisp »
Tangy Strawberry Fools
[Photograph: Yvonne Ruperti]
A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.
Get the recipe for Tangy Strawberry Fools »
The Best Strawberry Ice Cream
[Photograph: Vicky Wasik]
Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.
Get the recipe for The Best Strawberry Ice Cream »
No-Bake Chocolate-Nutella “Cheesecake” Verrines
[Photograph: Nila Jones]
These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?
Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »
DIY Pudding Pops
[Photograph: Vicky Wasik]
Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.
Get the recipe for DIY Pudding Pops »
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New Post has been published on http://cookingtipsandreviews.com/20-memorial-day-dessert-recipes/
20 Memorial Day Dessert Recipes
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[Photographs: Vicky Wasik]
It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.
Cookies and Bars
Sunny Lemon Bars
[Photograph: Vicky Wasik]
The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.
Get the recipe for Sunny Lemon Bars »
Lofthouse-Style Frosted Sugar Cookies
[Photograph: Vicky Wasik]
I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.
Get the recipe for Lofthouse-Style Frosted Sugar Cookies »
Quick and Easy Chocolate Chip Cookies
[Photograph: Vicky Wasik]
Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.
Get the recipe for Quick and Easy Chocolate Chip Cookies »
No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats
[Photograph: Vicky Wasik]
These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.
Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »
Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate
[Photograph: Morgan Eisenberg]
This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.
Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »
Cakes, Pies, and Cobblers
No-Bake Cheesecake With Freeze-Dried Fruit
[Photograph: Vicky Wasik]
We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.
Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »
The Best Cherry Pie
[Photograph: Vicky Wasik]
Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.
Get the recipe for The Best Cherry Pie »
The Best Blueberry Pie
[Photograph: Vicky Wasik]
The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.
Get the recipe for The Best Blueberry Pie »
Summer Strawberry Pie
[Photograph: Yvonne Ruperti]
It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.
Get the recipe for Summer Strawberry Pie »
Classic Biscuit-Topped Peach Cobbler
[Photograph: Vicky Wasik]
If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.
Get the recipe for Classic Biscuit-Topped Peach Cobbler »
Old-Fashioned Blackberry Cobbler
[Photograph: Vicky Wasik]
Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.
Get the recipe for Old-Fashioned Blackberry Cobbler »
Blackberry Cake With Cream Cheese Frosting
[Photograph: Vicky Wasik]
Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.
Get the recipe for Blackberry Cake With Cream Cheese Frosting »
Double Strawberry Cake
[Photograph: Vicky Wasik]
A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.
Get the recipe for Double Strawberry Cake »
Texas Sheet Cake
[Photograph: Vicky Wasik]
Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.
Get the recipe for Texas Sheet Cake »
Other Desserts
Rhubarb Crisp
[Photograph: Vicky Wasik]
For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.
Get the recipe for Rhubarb Crisp »
Strawberry Rhubarb Crisp
[Photograph: Vicky Wasik]
Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.
Get the recipe for Strawberry Rhubarb Crisp »
Tangy Strawberry Fools
[Photograph: Yvonne Ruperti]
A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.
Get the recipe for Tangy Strawberry Fools »
The Best Strawberry Ice Cream
[Photograph: Vicky Wasik]
Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.
Get the recipe for The Best Strawberry Ice Cream »
No-Bake Chocolate-Nutella “Cheesecake” Verrines
[Photograph: Nila Jones]
These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?
Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »
DIY Pudding Pops
[Photograph: Vicky Wasik]
Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.
Get the recipe for DIY Pudding Pops »
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20 Memorial Day Dessert Recipes
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[Photographs: Vicky Wasik]
It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.
Cookies and Bars
Sunny Lemon Bars
[Photograph: Vicky Wasik]
The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.
Get the recipe for Sunny Lemon Bars »
Lofthouse-Style Frosted Sugar Cookies
[Photograph: Vicky Wasik]
I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.
Get the recipe for Lofthouse-Style Frosted Sugar Cookies »
Quick and Easy Chocolate Chip Cookies
[Photograph: Vicky Wasik]
Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.
Get the recipe for Quick and Easy Chocolate Chip Cookies »
No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats
[Photograph: Vicky Wasik]
These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.
Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »
Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate
[Photograph: Morgan Eisenberg]
This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.
Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »
Cakes, Pies, and Cobblers
No-Bake Cheesecake With Freeze-Dried Fruit
[Photograph: Vicky Wasik]
We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.
Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »
The Best Cherry Pie
[Photograph: Vicky Wasik]
Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.
Get the recipe for The Best Cherry Pie »
The Best Blueberry Pie
[Photograph: Vicky Wasik]
The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.
Get the recipe for The Best Blueberry Pie »
Summer Strawberry Pie
[Photograph: Yvonne Ruperti]
It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.
Get the recipe for Summer Strawberry Pie »
Classic Biscuit-Topped Peach Cobbler
[Photograph: Vicky Wasik]
If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.
Get the recipe for Classic Biscuit-Topped Peach Cobbler »
Old-Fashioned Blackberry Cobbler
[Photograph: Vicky Wasik]
Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.
Get the recipe for Old-Fashioned Blackberry Cobbler »
Blackberry Cake With Cream Cheese Frosting
[Photograph: Vicky Wasik]
Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.
Get the recipe for Blackberry Cake With Cream Cheese Frosting »
Double Strawberry Cake
[Photograph: Vicky Wasik]
A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.
Get the recipe for Double Strawberry Cake »
Texas Sheet Cake
[Photograph: Vicky Wasik]
Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.
Get the recipe for Texas Sheet Cake »
Other Desserts
Rhubarb Crisp
[Photograph: Vicky Wasik]
For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.
Get the recipe for Rhubarb Crisp »
Strawberry Rhubarb Crisp
[Photograph: Vicky Wasik]
Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.
Get the recipe for Strawberry Rhubarb Crisp »
Tangy Strawberry Fools
[Photograph: Yvonne Ruperti]
A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.
Get the recipe for Tangy Strawberry Fools »
The Best Strawberry Ice Cream
[Photograph: Vicky Wasik]
Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.
Get the recipe for The Best Strawberry Ice Cream »
No-Bake Chocolate-Nutella “Cheesecake” Verrines
[Photograph: Nila Jones]
These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?
Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »
DIY Pudding Pops
[Photograph: Vicky Wasik]
Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.
Get the recipe for DIY Pudding Pops »
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