If you know me, you know I love a list and sweets. So why not combine the two into a list of my favorite restaurant desserts? Keep in mind, these are restaurant desserts. The homemade stuff doesn’t count. Why? Because my mom’s Pecan Pie can’t compare to any other dessert on earth. It just doesn’t compare.
In order:
1. Bahama Breeze: - “Sliced bananas and vanilla ice cream on warm banana-nut bread, with hot, homemade butterscotch brandy sauce.” Lord. Help me now. I do not. Will not. Don’t even ASK me to share this with you. I’ve heard about other desserts at BB, but I’ve never tasted them. This is THE best. Ever.
2. ESPN Zone: Mighty Duck Hockey Puck - The thickest, most delicious brownie ever. Sadly, it is no longer offered at the restaurant. It’s been about 7-8 years since I’ve had it, and I think of it often. It will be falling from the #2 spot soon. Sadly.
3. Bennigan’s:
4. Smokey Bones Barbeque: Bag of Donuts - Fresh to Order Hot Cinnamon Sugar Donuts - If you have resisted this in the past, resist no more. They recently added to their strawberry dip (yes, dip) a chocolate sauce dip. Oh, Lordy, Lordy. Dip them both and eat. Ahhhhhh….
5. Maguire’s Irish Pub: Lucky Chocolate Brownie Pie A La Mode - Baked daily, topped with ice cream. The. Best. Brownie. EVER. Trust me - I’m a professional brownie eater. If you’re ever in the panhandle of Florida, you MUST visit Maguire’s for the best food and desserts.
6. Olive Garden: Chocolate Lasagna - This dessert is only around from time-to-time, and thank goodness for that. I can only take it once every few years and in small doses. It is SO incredibly rich and thick, but SO gooooood.
OK, so I have two favorite brownies, but one is retired. I LURVES a brownie.
What are your favorite RESTAURANT desserts? (I need ideas.)
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Holy cow, I think I just gained 10 pounds reading your list….I’m a carrot cake kind of girl. Hey, I can think I’m eating healthy, it’s got veggies in it. And then there is ANYTHING chocolate and I do mean anything!!
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The only one of those I have had is the bag of donuts! Yummy! My weakness is candy. I love the stuff.
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New your cheesecake, or any of the Cheesecake Factory’s yummy choices!
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You just made me crave brownies. Bitch.
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Oh God, now I am starving…I will try to vicariously eat through you : )
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I think you love bananas too, lol!
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Umm you forgot about the chocolate melting cake on carnival cruises!!!
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OMG!!!! I love Applebees Apple Chimicheesecake!!! I looked up the recipe because now I want to make it!!!
10-12 flour tortillas (6 1/2 inch)
16 ounces cream cheese, at room temperature
1/2 cup sugar
6 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, drained very well
1/2 cup almond toffee pieces
Cinnamon sugar
1/2 cup sugar, and
3 tablespoons ground cinnamon, mixed very well
vanilla ice cream
caramel topping
Not the one? See other Applebee’s Chimicheesecake Recipes
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All of it didn’t come through….
1. Beat cream cheese until fluffy; add sugar and eggs, then beat again.
2. Add vanilla extract and mix well.
3. Fold toffee bits and apple pieces into cheese mixture.
4. On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
5. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
6. When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
7. In deep fryer heat vegetable oil.
8. When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
9. Remove from oil.
10. Preheat oven to 350 degrees.
11. Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
12. Remove from oven and liberally sprinkle with cinnamon sugar mixture.
13. Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.
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[…] A Jill of All Trades: All of it didn’t come through…. 1. Beat cream cheese… […]
I very like ice cream with fruits, chocolate stick and whipped cream or with honey, chocolate and cherry. Also I like baked apples with honey or caramel.
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