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28 of the World's Best Desserts Worth the Calories

28 of the World's Best Desserts Worth the Calories


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Some people travel for the sights — the whimsical architecture of the Guggenheim Museum in Bilbao, the history-soaked formations at Stonehenge. Some go away for art, like Monet’s water lilies at the Musée de l’Orangerie in Paris or Michelangelo’s massive David in the Galleria dell’Accademia in Florence. Some would even drop everything to catch the latest art film at the MoMA in NYC.

28 World's Best Desserts Worth the Calories (Slideshow)

And then there are those who travel for food. They chase gastronomic trends across continents or state-hop their way across the country for authentic regional fare. Then there are some who will fly across the globe to Michelin-starred eateries in little towns in the Spanish countryside or tucked in corners of big cities.

It’s safe (and delicious) to say desserts are a sweet reward for any traveler on the hunt for great cuisine.

Many of us know that terrible feeling that comes after a rich and filling meal. There’s an emptiness that pangs, telling us something is missing. What is lacking is that delectable dessert. Just as countries and cities around the world have their art and architectural gems, they also have their own sweet culinary masterpieces and tasty traditions.

So travelers, indulge in that sweet tooth, satisfy those sugar cravings. Give in to fried dough, pastry, and puddings. Put those AMEX reward points and Continental miles toward something useful like a big mouthful of flaky warm apple strudel in Germany, or creamy textured arroz con leche in Peru, or even sweet chewy mochi desserts in Japan.

There’s more to Rome than the Colosseum, and there are as many flavors of gelato as colors in the rainbow to taste. Sure, the London Eye is beautiful all lit up at night, but that sticky toffee pudding can be just as memorable. Desserts are most definitely worth leaving the house for, and there’s a world of unexplored sweets out there to prove it.

Alfajores: South America

These small, round cookies are ubiquitous in Peru and Argentina as well as other Latin American countries. They are similar to buttery sugar or shortbread cookies but also include honey, almonds, and spices. These cookies are most often eaten as a sandwich with a dulce de leche cream in the center, and sometimes are even topped with coconut or powdered sugar. The word "alfajor" is rooted in the Arabic word for "honeycomb." The cookies are often served with coffee and traditionally dipped in chocolate, though "snow alfajores" are dipped in powdered sugar and coconut.
Where to try Alfajores: Cachafaz Alfajores, Buenos Aires

Apple Strudel: Germany

Apple strudel is a flaky pastry covered in caramelized or powdered sugar and filled with sliced apples, cinnamon, raisins, and roasted breadcrumbs. Apple strudel is served warm, often with whipped cream, vanilla sauce, or vanilla ice cream.

Where to try apple strudel: Theodore Tucher, Berlin.

Randi Roberts is a special contributor to The Daily Meal. You can follow Randi on Facebook.

Do you want to live the sweet life of a traveler? Read more about the world's best desserts.


24 decadent dessert recipes for when your sweet tooth is insatiable

What should you do when losing weight is the goal but dessert is the most important meal of the day? On myWW+ ™, you can watch the scale go down while still enjoying cookies, cupcakes, ice cream—whatever your sweet tooth desires.

After all, healthy eating is all about striking a balance, whether that means going for the ZeroPoint ™ salad so that you have room in your Budget for a brownie or using Rollovers to enjoy cake at a birthday party. However you choose to fit dessert into your eating plan is up to you. That’s the beauty of a flexible program.

So, while there’s nothing wrong with grabbing a sweet treat from the supermarket or bakery (hey, you’re busy!), there’s something seriously satisfying about mixing up your own dessert from scratch. Think fresh-from-the-oven cookies oozing with melty, gooey chocolate. Is there anything better? Nope, there isn’t.

Suddenly in the mood for something sweet? Well, you’re in for a treat. The 24 recipes below are almost too tasty. The cherry on top? Each recipe has less than five SmartPoints ® per serving. You can thank us later.

Chocolate recipes that are OMG good


Rich, decadent chocolate is always a good idea. Make room in your Budget for one of these mouth-watering dessert recipes.


10 Must Baked Goodies

1. Caramel Apple Pie



This one is quite a staple dessert for families with kids that just loves the taste of apples and the never-ceasing sweetness of caramel goodness, especially during the fall season, a meal can’t go out without a good old nourishing apple pie.

This baked goodness is perfect for your Thanksgiving Dinner especially if you have more kids as a guest or if you’re simply looking to spice up your grandmother’s old Apple Pie Recipe.

2. Pineapple Upside Down with Muffins



If you have the time to spare to give your kids something to gobble after dinner, then this supercharged muffin is a sure hit.

You can ask your kids to help out in the preparation this way to get to learn how to prepare healthy desserts they can serve their family, and they can pass on when they get older.

What makes this another healthy dessert for your kids is that it’s baked with carrot shreds that add an extra dose of beta-carotene to your kid’s nutrition.

3. Flourless Black Bean Avocado Brownies



Here’s the ultimate alternative to those sinful brownies that you can’t live without. This pure goodness is made of vegan and gluten free ingredients.

These delicious, fudgy and scrumptious dessert recipe is made up of black bean and avocado. The sound of avocado and black bean combined together in a dessert recipe is not at all attractive, but this is a guaranteed dose of nutritious goodness.

If you are worried about your family eating more than their fair share of gluten, then this is perfect for those dinners that will require chocolatey goodness in a bite without the guilt.

Perfect for after dinner snacks or school lunch dessert for your special one.

4. Kabocha Squash Spice Cake with Chai Caramel



Here’s another gluten-free alternative that is surprisingly yummy and healthy in every bite. Vegetable produce like kabocha makes up one good alternative for pumpkin pies.

This is also ideal for children with sugar problems. This special recipe was inspired by the cookbook Baking with Less Sugar. This godly creation is infused with caramel and chai tea bursting in your mouth in every bite.

5. Chocolate Chip Zucchini Protein Bars



When your children can’t seem to get enough of store bought chocolate chip cookie, and you’re worried they are eating too many sweets without the extra amp of nutrition, this is your best option.

You can follow the directions from this recipe or simple buy cookie dough and add a spice of zucchini shreds.

This offers a soft-chewy and smooth, lasting temptation. Perfect for morning snacks or school lunch dessert.

6. Rhubarb & Apple Pie with Vanilla Custard



This sensational grandmother’s recipe will definitely make your children stay on the dinner table while it’s being served.

Packed with the bursting tastes of fresh apples coated in a pleasurable amount of extra creamy custard this is another definite treat for your kids.

7. Pumpkin Brulee Cheesecake



Cheesecakes are sinful treats. It needs to be extra creamy and tasteful. It is often times infused with fruits and other guilt-containing sweets like chocolate and caramel, but with this recipe, you get your money’s worth and that overwhelming satisfaction that your family is eating healthy dessert for the day.

Recipe is found here – Pumpkin Brulee Cheesecake by Food Network Kitchens

8. Vegan Maple Pecan Pie



Not everyone in the family can appreciate a wholesome pass on Pecan Pie Recipe. If you are on the hunt for a healthy alternative to the devil’s pecan pie, whip up and have the ingredients for this vegan alternative.

An eggless alternative that packs the same amount of maple richness and pecan signature blend.

9. Sweet Potato Pie with Spiced Cream Topping



Going heavy on dessert when you have a light dinner is ideal especially if you and your family are trying to watch what you eat due to some illness or weight loss effort.

You can never go wrong with this special recipe. It is hearty as it is healthy.

10. Chocolate Beet Bundt Cake w/ Truffle Ganache Glaze



If you’re a fan of chocolate bundt cake, here’s is a healthier version. One that is infused with beet puree made irresistible with cinnamon and espresso powder.

This sinful creation is more that you and your children can handle. It’s made with vegetable, yet it does not taste like one.


29 Runner-Friendly Summer Recipes

Fuel, recover, and impress with these outdoor favorites.

There is no shortage of summer produce or ways to use it. Whether you&rsquore celebrating America&rsquos birthday, a lazy Sunday, or a neighborhood block party, these recipes are a great way to fuel your long runs and entertain a crowd.

Hearty but refreshing, this no-cook appetizer is perfect for a hot summer day. Black beans provide lots of filling fiber and protein without a ton of calories.

This fast and easy appetizer (which takes just 20 minutes to make) combines juicy summer tomatoes and flavor-packed roasted peppers&ndashboth of which are good sources of vitamins A and C.

Watermelon? Yep, you can grill that. It makes the sweet treat even sweeter, and salty cheese is the perfect pairing.

This simple hors d&rsquooeuvre combines two of the tastiest foods ever created: bacon and guacamole. Bring napkins&mdashthese can get a little sloppy to eat, but that won&rsquot stop people.

This particular recipe has a lot in common, taste-wise, with classic French Onion dip, excluding the added salt-and-vinegar kick. It pairs best with wavy potato chips.

The recipe is deceiving&mdashdespite containing cheese, sour cream, and beer, the finished product is much lighter than you&rsquod expect, and the rosemary adds some fresh notes.

Burgers aren&rsquot the only food you can throw on a grill&ndashcook up summer vegetables, such as fresh zucchini and eggplant, and toss them into this pasta salad.

No summer picnic would be complete without sweet, juicy watermelon. Here it&rsquos balanced out with salty feta cheese&mdasha good source of calcium and phosphorous, which regulate bone growth.

Few things taste more summery than fresh tomato and basil. Eat them with farro&mdasha healthy whole grain , similar to barley&mdashand mozzarella for a nourishing side dish or even a filling meal.

If you have access to fresh, ripe tomatoes this time of year, try combining them with watermelon, mint, and a few other ingredients. The result tastes like summer.

Traditional potato salad recipes call for mayonnaise, a tasty but heavy mixer that&rsquos known to go very bad, very quickly in the sun. To avoid poisoning the guests at your next barbecue, try this alternative preparation. The combined flavors of the cider vinegar, stone-ground mustard, onion, and garlic more than make up for the missing mayo, and hey, there&rsquos bacon.

The spicy-sweet flavor from the apples and curry powder elevates this recipe above traditional coleslaw. The apples, along with the raisins, break up the cabbage crunch with some softer textures.

Mixing whole grains into the ground meat helps reduce the saturated fat content without affecting the flavor. The extra fiber from the grains also makes for a more filling&ndashbut not heavy&ndashburger.

Salmon is a good source of healthy fats that boost the absorption of vitamins A, D, E, and K. Swapping in lettuce for pita provides a bit of crunch while saving you calories.

Spicy peppers and tangy sauerkraut make for flavor-packed toppings on these chicken sausages, which contain less fat and fewer calories than pork versions.

Grilled shrimp gets a flavor-boost with this vitamin C&ndashpacked salsa. Minimize your prep time by using already peeled and deveined shrimp.

Get the same great crispy texture of fried chicken (without the saturated fat) by rolling chicken pieces in whole-wheat panko breadcrumbs and then baking the meat.


200-400 calorie recipes

Low in calories yet still super-satisfying – try our pick of lighter recipes that make the most of flavoursome ingredients, including salads, stir-fries and stews.

Avocado & black bean eggs

Set yourself up for the day with this healthy veggie breakfast with eggs, avocado and black beans. It takes just 10 minutes to throw together and makes a great lunch, too

Summer fish stew

This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours

Creamy tomato courgetti

Four ingredients are all you need to make a filling, low calorie supper in minutes

Sweet potato & cauliflower lentil bowl

Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day

Thai fried prawn & pineapple rice

This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month

Vegan chilli

This vegan chilli packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper


I just wanted to be healthy. I just wanted to be happy!

During my senior year of high school, I went vegetarian in that attempt. I loved the challenge, the changes made for the better, and discovering new foods (like tempeh and alfalfa). In certain aspects, my diet was healthy, but overall, my meals were not balanced. I ate bread, fruits, and veggies all day. I didn’t do research on how to do veg the right way! Without knowing what harm I was doing to my body, I quickly jumped into veganism.

While I enjoyed the new lifestyle, my meals soon became monotonous. I got bored of the same “safe” vegan meals every day. I found myself sitting in the cooking/baking section of Barnes & Noble for nearly six hours trying to find some of the best cookbooks. I came across Vegan Cookies Invade Your Cookie Jar and bought it immediately.

Cookies? CHECK.
Vegan? CHECK.

Life Complete? Yeah, I sure thought so. I’m confident I made almost every recipe in that book! While the book was beautifully written and taught me a lot about vegan baking and substitutes, I didn’t like how I felt every time I baked the cookies. With every cookie that came out of my oven, I got the same feelings I had gotten before going vegan: sugar-rushes, sugar-crashes, feeling out of control, and unable to stop at just one (or two or five) cookies. They weren’t filling, so I’d get hungry again in an hour. I hated those feelings. They were what prompted me to change my diet and go vegan in the first place.

I resorted to finding some different recipes online. I discovered this website called FoodGawker and searched for some healthier vegan options. I discovered A TON of new recipes to try, but that’s not all I found. I found this weird thing people called a “food blog.” I subscribed to about eight blogs in a few days, including Oh She Glows, Edible Perspective, and All Day I Dream About Food. It was on these websites that I learned a bit more about a healthier take on food. “Healthy” does not mean vegan (if you go veg the wrong way like I did), nor does “healthy” mean gluten-free, fat-free, calorie-free, etc. I finally understood why I felt so awful after eating highly processed foods and incredibly sugary cookies — the processed flours, the excess refined sugars, the high sodium contents, and the large quantities of butter, margarine, or shortening (the things your tongue loves and abs hate). Even though those delicious cookies were vegan, they certainly were not healthy.

During the summer before college, I quit veganism altogether. I realized I wasn’t doing it the healthy way, and being healthy was the reason I went vegan in the first place! I found this out by meeting with a Registered Dietician (something I would recommend everyone do!). She asked me lots of questions, I asked her a lot of questions, we had a great talk and I learned a ton. She took my body weight and BMI, gave me a list of suggested foods to eat for a balanced and varied diet (something that sure didn’t describe my bread+fruits+veggies vegan diet!), and scheduled me in for a follow-up appointment the next year.

When I moved to Arizona to attend the University of Arizona (BEAR DOWN!) and study Nutritional Sciences and Dietetics, I gave up baking because my dorm’s shared kitchen was tiny and horrendously filthy. Two months into my freshman year, I felt some serious baking withdrawal symptoms. I found myself prowling through FoodGawker almost every single day for recipes to bake the second I returned home for summer vacation.

I came across dozens of food blogs claiming to be healthy. When I took a deeper look into some of the recipes, however, I asked myself, “Why is there so much sugar in this recipe?” “Why are there three sticks of butter if this is claiming to be healthy and balanced?”

What makes a recipe truly healthy is the batter as a whole and by looking at the ingredients that make up that batter.

Using whole grain flour doesn’t automatically make a recipe good for you. It doesn’t negate the sugar, the butter, and the oil. Making a recipe sugar-free doesn’t necessarily mean we can go to town on that cake, especially if it’s made with bleached all-purpose flour, hydrogenated oil, and artificial food dyes. And so on… My realization not only applied to baking recipes, but cooking recipes and store-bought foods as well.


Strawberry tart with cinnamon-oat crust

PREP TIME: 20 minutes
TOTAL TIME: 1 hour
SERVINGS: 6

For the crust:
⅔ c rolled oats
½ c whole-grain pastry flour
1 Tbsp sugar
1 tsp ground cinnamon
¼ tsp baking soda
2 Tbsp canola oil
3 Tbsp fat-free plain yogurt

For the filling:
¼ c strawberry all-fruit spread
½ tsp vanilla extract
1½ pints strawberries, hulled

1. PREHEAT the oven to 375°F. Coat a baking sheet with cooking spray.
2. COMBINE the oats, flour, sugar, cinnamon, and baking soda in a medium bowl. Stir in the oil and 2 Tbsp of the yogurt to make a soft, slightly sticky dough. If the dough is too stiff, add the remaining 1 Tbsp yogurt.
3. PLACE the dough on the prepared baking sheet and pat evenly into a 10" circle. If the dough sticks to your hands, coat them lightly with cooking spray.
4. PLACE a 9" cake pan on the dough and trace around it with a sharp knife. With your fingers, push up and pinch the dough around the outside of the circle to make a 9" circle with a rim ¼" high.
5. BAKE for 15 minutes, or until firm and golden. Remove from the oven and set aside to cool.
6. MEANWHILE, in a small microwaveable bowl, combine the all-fruit spread and vanilla extract. Microwave on high power for 10 to 15 seconds, or until melted.
7. BRUSH a generous tablespoon evenly over the cooled crust. Arrange the strawberries evenly over the crust. Brush the remaining spread evenly over the strawberries, making sure to get some of the spread between the strawberries to secure them.
8. REFRIGERATE for at least 30 minutes, or until the spread has jelled.

NUTRITION (per serving) 166 cal, 4 g pro, 34 g carb, 15 g sugar, 5 g fiber, 3 g fat, 0.2 g sat fat, 59 mg sodium


10 Most Labor-Intensive Desserts

Forget quick, simple and easy-to-master dessert recipes -- sometimes what you need is a serious baking ordeal. For the 2011 New York Auto Show, Buddy Valastro of "Cake Boss" created a cake that was a combo of a yellow Camaro and "Transformers" star, Bumblebee. Calling it the hardest cake he'd ever made, Valastro and his team spent four days (including one all-nighter) constructing the 1,500-pound (680-kilogram)confection, which boasted of moving wings, lights and pyrotechnics. The result surprised and delighted auto show attendees.

These days we're all looking for fast recipes that take less time to make than they do to eat. But some of the best, most elaborate and delicious recipes are the ones that take a little bit (or a lot) of extra work to make. You might not whip up these labor-intensive treats on an average Wednesday night, but if you're willing to put in the time and effort (and we do mean time and effort), your stomach will be happily rewarded.

So what makes a dessert labor-intensive? The dishes featured here are either time-consuming to make, require a ridiculous number of steps, involve overly complicated procedures or include temperamental ingredients -- and sometimes all of these things at once. If it's likely to elicit an exasperated cry from a frustrated baker, then it might just be on this list.

10: Amish Friendship Bread

Amish friendship bread isn't that difficult to make, but the attention span required for this 10-day start-up may be more than some are willing to attempt.

The starter (yeast, sugar, milk) required to make this cinnamon sourdough bread is passed along from person to person much like a chain letter. Once you receive your starter, you begin the 10-day process of preparing the ingredients. Each day you perform a task -- stirring, adding other ingredients, waiting -- and at the end of the 10 days you finally get to bake and eat the bread. But that's not all -- on the 10th day you split your starter mixture, keeping a portion for yourself and passing along the other portions to friends, along with a nice little note explaining the process and the story.

The whole procedure harks back to the days when making fresh bread was a little more complicated than buying prepackaged ingredients and dumping them into a bread machine. So much for instant gratification!

There's a reason baked Alaska always seems rank high on the list of desserts people dread making: It's kind of a pain. The first step alone can be daunting: Make a sponge cake. If you have time to let it get slightly stale or dry it's even better, as the cake won't get soggy when topped with ice cream and coated with meringue. Then you add a nice big loaf of ice cream (bonus points if you make it yourself), shaped into a dome or whatever form you choose. The ice cream needs to be really frozen before it bakes (that's right, against all logic you're putting ice cream in an oven), so the cake and ice cream go into the freezer for a while.

Once it's good and frozen, you slather the whole thing with a soft meringue -- made from scratch, of course -- and bake the entire delicious mound for about five minutes, just long enough for the meringue to brown. An alternative to baking is to brown the tips of the meringue with a blowtorch, if you have one lying around and aren't too attached to your eyebrows.

Why doesn't the ice cream melt? The cake and the meringue insulate the ice cream just enough to keep it from turning to liquid during its brief stint in the oven.

The temperamental nature of souffles makes them a notoriously difficult dessert to master. Egg whites beaten until they're light and fluffy are what makes this showcase dessert puff up with its characteristic top-hat-shaped cylinder when baked. Many a sit-com episode has centered on the souffle gone wrong.

The ingredients you include in the souffle, whether it's chocolate or lemon or some other sweet combination, have to be the right density. If the flavoring is too dense, it might weigh down the souffle and prevent it from rising. If it's not dense enough, you might get a runny mess. All of the ingredients must be handled carefully and delicately so as not to lose the foamy lightness of the eggs that is crucial to the success of this dessert.

Then there's the cooking process -- if you undercook it, the soufflé will deflate. And if you overcook it, it could also deflate. Most importantly: do not open the oven while it bakes! Otherwise -- you guessed it -- it might deflate.

Think souffles are just for dessert? You can just as easily make a savory souffle, with cheese, ham, spinach, mushrooms or any other flavor combination you can think up.

If you used store-bought dough, this recipe would be so easy it wouldn't even come close to making our list. But what truly makes this dish a culinary nightmare is the laborious process of making puff pastry dough -- from scratch.

Soft and delicate, often with as much air inside as there is dough, puff pastries are tasty but can be a nightmare to produce. What makes them so light and flaky is precisely what makes them so complicated to create. The dough is repeatedly rolled and folded over on itself with pats of butter between layers, producing layer upon layer that separate with pockets of air when baked. The result is a light, airy texture that's all too easy to mess up if you don't get the steps right.

And let's not forget the most frustrating part of the puff pastry-making process: you have to keep the dough cold at all times. If it gets too warm the butter will melt into the dough and you'll lose the layered effect, so you might need to refrigerate the dough for 15 to 20 minutes after every couple of folds. That's right roll, fold, chill and repeat in a process that can take several hours.

To turn puff pastry dough into a palmier, all you need to do is roll out the dough, smother it in sugar, roll up each side until it reaches the middle, cut into 2-inch slices and bake. The result is flaky, sugary and simply delicious.

Imagine a giant pile of sticky, sweet, decadent deliciousness, then cover it with more sticky, sugary goodness and you've got yourself a traditional French wedding cake: the croquembouche (French for "crunch in the mouth"). And it looks as fancy as it sounds: a pyramidal tower of cream-filled puff pastries dipped in chocolate or toffee, then decorated with caramel, spun sugar, nuts and chocolate. It's no small feat to make. And baking all of the little puff pastries (complicated enough by themselves) that make up this fantastic achievement isn't the only difficult part -- you have to mount it on a frame and decorate it too.

Any recipe that requires working with phyllo dough can be a pain, and baklava is no exception. Baklava's a Turkish, Greek and all-around Middle Eastern delight made up of layers of buttery, flaky phyllo dough wrapped around a mixture of nuts, sugar and spices and topped with a sweet, sticky syrup that makes it delicious.

The thing about phyllo is that you have to work quickly and methodically to keep the layers from drying out and curling up or sticking together. Also, you have to brush each layer of dough with melted butter -- usually between 9 and 20 sheets -- which can take a tremendous amount of time. And then there's the syrup, which itself can take about 20 minutes to boil down to the right consistency. Oh, but the final product is so worth the effort.

For the best chance at baklava success, don't remove phyllo from its package until you're ready to use it. Use one sheet at a time, and either rewrap the remaining sheets or cover them with a damp cloth so they don't dry out when you're not using them.

This many-leveled French delicacy has five main types of layers: nutty meringue, chocolate ganache, praline, nuts and coffee-flavored buttercream. Each of the five layers involves enough steps to constitute its own dessert, making this a seriously time consuming, multi-step recipe -- anywhere from one to six hours depending on how many corners you cut (not including chill time). And since each layer is prepared separately, by the time you're done you'll also have a large pile of dishes in the sink.

The meringue involves mixing, baking, cooling and cutting the ganache requires mixing, boiling and stirring the praline calls for mixing, simmering, pouring, cooling, cutting and blending the nuts require chopping and the buttercream involves heating, stirring, whipping and cooling. After all that you still need to assemble the dessert layer by layer. The result is delicious, but it's no wonder this is typically a restaurant-made dish.

Want to try your hand at your own layered confection but don't want to commit the time to a marjolaine? Other layered desserts that are a bit simpler to create include trifles, tiramisu, ice cream sandwiches and 12-layer gelatin.

If we've learned anything up to this point, it's that layered desserts are especially time-consuming. And not only does this next layered treat take some time to create, it also requires a special device to make it.

To create baumkuchen (or "tree cake"), cake batter is either brushed or poured in layers over a continuously revolving spit in front of an open flame. In many ways the process resembles candle dipping: it's built from the inside out as layer upon layer is added. Each layer of cake must brown before the next is added, and as the cake turns on the spit the baker carves grooves into it to create a wavy shape, so it requires constant attention and a fair amount of time to make this cake. The whole process can take up to four hours from start to finish, including making the batter -- a traditional recipe calls for 1 pound (453 grams) of sugar, 1 pound of flour, 1 pound of butter and 30 eggs!

In the end, the layered cylinder produced from the baking process is cut into smaller cakes, which when sliced look like the cross section of a tree trunk, complete with rings. Baumkuchens have been known to contain up to 25 layers, weighing nearly 100 pounds (45.4 kilograms). They're very popular in Europe and in Japan.

If you're looking for a dessert that takes an especially long time to make, plum pudding takes the cake. At a minimum you'll spend a few days preparing this fruity, liquor-soaked, cakelike Christmas dessert, but some recipes call for several weeks or even a year-long ripening and soaking process, where the raisins, figs and other dried fruits soak in cognac or brandy. Every few days, you check the fruit mixture and if it starts to dry out, you add more liquor.

After the ripening process is up, you mix the fruit with eggs, breadcrumbs, spices and other extras, put it all in a cake pan, then steam it for six or seven hours. The pudding is sometimes baked again after steaming, then it's either chilled or flambéed before serving. Not time-consuming enough for you? Some recipes also call for drying the pudding for several weeks before re-steaming and serving. Oh, and don't forget to make a batch of hard sauce to accompany it.

In 2011, the average wedding cake in the U.S. cost around $480, according to the BRIDES Magazine American Wedding Study. But some fetch an even higher price -- Kim Kardashian dropped around $20,000 on a 10-layer, 1,900-slice cake covered in chocolate chip frosting for her August 2011 nuptials. And that's nothing compared to the $40,000, 12-tier, 6-foot (1.82-meters) tall cake decorated with thousands of handmade sugar flowers that Liza Minnelli and David Gest featured at their 2002 wedding. That's certainly a testament to the vast amount of labor and time that goes into creating each one, as well as the significance it holds as a traditional part of American weddings. But what's money when you're buying the dessert you'll start your new life with?

Next to the dress, the cake is the showcase piece at a wedding. Cakes can take weeks to make, featuring intricate details, many flavors and sometimes even moving parts -- all customized to reflect the couple's tastes or the wedding's style. Whether it's traditional white with delicate flowers, or something more whimsical and colorful, wedding cakes are some of the most elaborate and labor intensive desserts you'll find. That's why they top our list.


59 Best Apple Desserts to Make the Most of Fall's Favorite Fruit

Put your peck from the apple orchard to good use this year.

They say an apple dessert a day keeps the doctor away, but nobody said the apple couldn't be baked into a dessert! As the weather cools and apples come into season, you may find yourself filling far too many bags at your local apple-picking orchard. When that happens, it's time to start baking.

These apple recipes will be the sweetest endings to all your fall dinners, or maybe even your Thanksgiving feast. No matter what kind of creative, fruit-infused treat you're looking for, we promise it can be found on this list, whether it's a new spin on apple pie or an apple cobbler. Of course, you've probably tried countless dessert recipes made with apples, but we doubt you've had any this good.

This roundup features a variety of absolutely delectable recipes, including an apple crumb cheesecake pie, a caramel apple poke cake, and apple snickerdoodle cupcakes. (Are you turning on your oven yet?) Even if you're an amateur baker, we promise you'll be able to whip up many of these desserts. If you'd like an easy recipe that everyone in your family will love, try the caramel apple bars, the apple streusel French toast bake, or the apple pie fries. For those who are more advanced in the kitchen, we recommend the salted caramel apple crisp, the apple hand pies, or the apple-cinnamon layer cake with salted caramel frosting. (Okay, now you're definitely turning the oven on!) No matter which apple dessert you decide on, they're all downright delicious.


How many calories are in these low cal brownies?

Okay so here’s the deal. We’ve gotten a lot of feedback that these brownies are more than 37 calories as we previously claimed. I’ll address it: when I first made these brownies the nutrition calculator I used said these were 45 calories each if absolutely no batter was lost in the process, so when I weighed it and accounted for the loss we fully got to 37 calories. Lately we’ve seen a whole lot of comments saying these have 90 calories in each brownie (which isn’t true), but let’s set the record straight!

I’ve broken it down for you here and will be changing the name to 53 calorie brownies to appease you all.

  • 3/4 cup nonfat greek yogurt – 11 calories per serving
  • 1/4 cup skim milk – 3 calories per serving
  • 1/2 cup cocoa powder – 11 calories per serving
  • 1/2 cup rolled oats – 8 calories per serving
  • 1 egg – 7 calories per a serving
  • 1 teaspoon baking power – 1 calorie per a serving
  • 1/2 cup Truvia Baking Blend – 13 calories per serving

And 11 + 3 + 11 + 8 + 7 + 1 + 13…drum roll please󈼍! This adds up to 53 calories per a brownie. I’ve checked this multiple times on multiple sites with the exact ingredients I used and the facts don’t lie.

That being said, at the end of the day, let us all remember that a 5, 10, or 40 calorie difference is not going to kill you. What’s most important is that they brownies are made with whole ingredients, low sugar, rolled oats, and protein packed greek yogurt! They do happen to be low cal, but they’re also delicious! A low calorie brownie that actually tastes good. Say what? Yeah, so I was baffled myself. But it’s true. If you cut these low-calorie brownies into 9, they are 53 calories each. CAN YOU BELIEVE IT?

I added about 1/4 cup of chocolate chips to my batter, just to live dangerously. This brings the calorie count up to about 65 calories per brownie. Not bad, not bad. You can also add some toasted nuts to the batter or dried fruit—doctor up these healthy brownies however you want! And, as Rosie says, be sure to undercook your brownies. They taste so so so much better that way!