They say, the love for chocolate is deep, rich, loyal like no other. It is the king of flavours, makes desserts walk in your stomach like a boss and is your 2 AM best friend that absolutely never disappoints you.
Well, I beg to completely differ! Because once you’ve basked in the delicious allure of a raspberry pecan pie – forget chocolate, you’ll embrace a whole new way of looking at the sweet universe! Strawberries dipped in cream, red velvet cupcakes, crème brûlée or the moist feel of a carrot cake – why would you want to bland it all out with boring chocolate?
Embrace the fruity side of life with five desserts that will make you wanna dive – face first, fork after. Get those forks out, loosen them pants, kiss those chocolate goodies goodbye, cause it’s the season to get fruuuiiitttyyy!
Carrot Cake With Cream Cheese Frosting
A crowd favourite, this legendary combo of carrot, raisins and cream cheese will live on for generations to come! Suitable for literally any occasion, it can take on many boozy roles with wine, rum, whiskey versions. While the cake itself is fairly easy to make (you could think of it as English Gajar Ka Halwa), the frosting gives it its edge. Eat as a sponge cake or spruce it up with cinnamon, nuts, raisins, coconut and gourmet it up! Recipe here.
Creme Brûlée
A French classic, this burnt dessert consists of a rich custard base topped with a layer of hard caramel. It can be served in many different flavour combinations, but the simplest vanilla is really the best one. It is technically one of the more difficult dishes to make, but is so light and creamy not even chocolate mousse stands a chance against a bite of this! Just before it is served, brown sugar is burnt with a blow torch for the crackling sound! Recipe here.
Blueberry Cheesecake
An all-time award winner, the blueberry cheesecake can be made any time of the year, courtesy frozen fruit. Made of fresh cheese/ricotta, eggs and sugar, it has a bottom biscuit crusty layer for a separation of taste in your palate. It can either be baked or frozen and is generally served with whipped cream, ice cream and a side helping of fruits. Refreshing and rich, this cheesecake can also be made in strawberry, coffee and pumpkin flavours.
Recipe here.
Apple Crumble Pie
One of my personal favourites, this dessert has Dutch origins. Fresh cut apples stewed in a syrup of cinnamon, sugar, cloves and spices are filled into a double pastry pie and then baked till golden. Served warm with ice cream or apple syrup, every bite gives your mouth a different texture. Subtly sweet, the natural taste of the apples lends itself to a beautiful dessert, perfect for cold wintery nights!
Recipe here.
Red Velvet Cake
This cake needs no introduction! Traditionally prepared as a layer cake consisting of alternate layers of cake and cream cheese frosting, its modern versions see itself as cupcakes, cookies and even some crepes! Made of buttermilk, flour, sugar and red food colouring, it’s a common wedding cake and tastes bloody delicious. It dates back to the 19th century and is actually red because a salesman from Texas wanted to sell more food dye in 1938!
Recipe here.
So stuff your face – and your heart – because remember, pie doesn’t ask questions and judge. It just understands.
Happy gluttony!
(A massive EDM junkie and a Jedi Padewan, Radhika believes in taking life by the fork and knife every day. She has been a media woman for the last 10 years with a huge passion for video technology. While working in content management is her day avatar, nothing gets her foodie side going like a good spicy misal pav!)
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