Let’s face it, pleasure isn’t exactly found in foods that are low in energy.

The origin of eating something sweet at the end of a meal has been lost in the confines of time, but it’s so delighting tradition it has been going on for a very long time. Most of us do not eat desserts every day, but when we do, it really has to be something special.

It’s interesting enough that the desserts, more than any other food, unleashes the imagination and boosts our creativity in the kitchen. For example, you can see how honored and special your guests feel when you serve your homemade cake.

You can of course buy prepared desserts but they don’t have exactly the same taste. The truth of the matter is that the most exquisite and fine things in life cannot be bought. I don’t mean that in order to be able to enjoy of a good dessert, you of a sudden have to become kitchen slave.

You can find thousands of delicious dessert recipes on the Web. And the best part is that most of them are very easy to make!

You don’t have to be a professional chef in order to make a good dessert.

When it comes to a homemade dessert it doesn’t have to look the way a chef would do it in a restaurant. However, if you have a little bit imagination and wish to put some excessive work, you can give your homemade dessert this special look.

It’s all about tricks and creativity. The authentic attractiveness of desserts is in that it is homemade; it brings back memories of our childhood remembering about all the sweets we used to eat.

Desserts – Little bit history

In France, in early XVIII, desserts were served after the people already eaten four other dishes. It’s interesting enough that they were served after cheese in extraordinary style.

At the beginning of a meal, they placed on the table big decorative sculptures that were pastry base made, along with baskets of fruit distributed in pyramid shapes.

When dessert time came around a myriad of desserts, which had been planned out in detail, they were spread out elegantly on the gold and crystal tableware to complete harmony.

A dessert has not stopped to be an important thing. Since this makes it more impacting, during holidays dessert was served out on the table.

Once done with the main meal, the plates that were used are taken off the table and the flower decorations are then set back on the table to make it look as decorative as possible.

Today, dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals. Because of it’s wide spread popularity there are even some restaurants that specialize in desserts.

In today’s culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal.

Some of the most common desserts are:

• Biscuits or cookies
• Ice creams
• Meringues
• Fruit
• Cakes
• Crumbles
• Custards
• Gelatin desserts
• Puddings
• Pastries
• Pies or tarts

There are a simple guidelines how to serve desserts:

• Dessert is still served before or after cheese.
• When you serve out chocolate or cookies with the coffee, it is also a good moment to serve dessert. This way the effect can be very impressive and elegant at the same time. When you serve a drinks keep in mind to serve a sweet wine to accompany the dessert. Remember though that red wine and chocolate are not compatible.
• If you have eaten a creamy meal, it would not be ideal to bring out a creamy dessert.
• If you eat melon with ham first, the dessert should not be made out of fruit.
• A dessert that has a coconut base can be the perfect end for a meal that has an Asian touch, but never if you have used coconut cream to elaborate the meal.
• If the second dish is light and simple, for example, based on seafood and salad; you can end the meal with a more generous dessert.
• IMPORTANT: please follow a heavy meal with a lighter dessert.

Another thing to keep in mind is weather: cold fruit desserts are delicious in summer, but are not adequate for a cold night. In winter seasons, cakes and puddings might be better accepted, while chocolate desserts better to be served in summer as they tend to melt.

Desserts sweeten our lives. The trends come and go… They change… but not so when it comes to the tradition of ending our meals with a sweet dessert.

Frankly, I don’t see any reason why this trend does have to leave us.

And just to leave you with a great taste in your mouth I’m adding CHOCOLATE TOMBSTOME Cookies Recipe.

CHOCOLATE TOMBSTOME Cookies Recipe

Total Time: 1 hour 30 minutes

INGREDIENTS

1 batch Chocolate Cookie Dough (see Chocolate Boo Cookies Recipe)
1 bag (14 oz) Wilton White Candy Melts, melted according to package directions
2 bottles (10 oz each) or 1 bottle
(20 oz) Wilton White Cookie Icing
Black Wilton Food Writer Edible
Color Marker

You will need: Wilton Tombstone
Cookie Cutters (4″53″ and 3″521⁄4″),
Wilton Skull Candy Mold

PREPARATION

1. Heat oven to 350°F. Line two baking sheets with parchment paper. On a floured surface or silicone baking mat, roll out dough to 1⁄3 in. thick. Use tombstone cookie cutters to cut out shapes. Place shapes 1⁄2 in. apart on baking sheets.
2. Bake 15 minutes or until firm. Cool on wire rack 2 minutes, then remove to rack to cool completely. Reroll, cut and bake remaining cookie dough scraps.
3. To make skulls, spoon melted candy melts into mold. Chill mold in the freezer or refrigerator until candy is firm, about 10 to 30 minutes. To unmold, tap mold firmly on flat surface. Repeat with remaining melted candy melts until you have as many skulls as desired.
4. To make white tombstones, heat white icing according to package directions. Squeeze icing onto half of the tombstone cookies, then spread with an offset spatula to smooth. Let stand until dry, about 1 hour.
5. Use black edible marker to draw details on white cookies. Attach skulls, if desired, with a dollop of cooled white icing.
6. Decorate plain chocolate cookies with cooled white icing. For basic designs, use the tip that comes with the bottle. For finer details, transfer icing to a pastry bag fitted with a plain #2 or #3 tip. Attach skulls, if desired, with a dollop of icing.

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