Sexy sweet delicious treat

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Life, But Better - Food. Facebook Twitter. CNN — Imagine the best dessert on Earth. Then ask other people their favorites. Bet you dollars to doughnuts, their answer is different from yours. From childhood treats to a grandparent's favorite recipes, beloved foods are deeply personal.

This seems especially true of desserts, which often take pride of place at celebrations and traditional holidays.

Sexy sweet delicious treat

For all the nostalgia of sugary treats, though, some sweets rise above local flavors. And like dan tats, many of these recipes aren't desserts at all -- the eggy tart is more often eaten as an afternoon snack. The idea of serving a sweet at the end of a coursed meal is relatively recent, and in some destinationsincluding Africa and Asia, desserts are a foreign import.

But with food, like language or culture, determining what's "foreign" turns out to be complicated. Tiramisu relies on chocolate, coffee and sugar that arrived in Italy through global trade, while Hong Kong's most iconic sweet has roots in Portugal. This list blends the personal with something more broadly appealing.

It's the fruit of my nine years in the pastry kitchen, when I traveled to explore new flavors everywhere. In alphabetical order, here's a list of some Sexy sweet delicious treat the best desserts around the world:. Alfajores, South America. Step into a neighborhood bakery from Argentina to Peru, and you're likely to find these tender, filled cookies piled high behind the counter. The crumbly bite of shortbread gives way to a sweet layer of dulce de leche, a caramel-like candy made by gently cooking sweetened milk until it turns into a rich, mellow treat.

The very simplicity of the cookies has proved to be the perfect base for creative cooks across Latin America. Try versions that are dunked in dark chocolate, coated in a sweet layer of white chocolate, rolled in coconut and dressed up with spices, or opt for the classic -- it's among the world's most comforting snacks. Apfelstrudel, Austria. For a floury lesson in gluten's architectural wonders, whip up a batch of traditional strudel dough. The real thing is stretched -- not rolled -- into an improbably thin sheet; according to legend, it should be transparent enough to read a newspaper through.

Once extended, the delicate dough is wrapped around a sweet, apple filling that's enriched with buttery fried breadcrumbs, raisins and sometimes walnuts. The delicious result can be found in pastry shops around the world though Vienna provides the classic experience. Baklava, Turkey. Dozens of delicate layers melt into a single tender bite in this syrupy confection, which is among the sweetest legacies of the Ottoman Empire.

While it remains a sought-after treat through the Levant, Balkans, the Caucasus and North Africa -- regions that were once ruled from Constantinople -- the spiritual home of baklava is surely the modern-day country of Turkey. There, pastry shops serve great trays sliced into diamonds, filled with ground nuts and dripping with honeyed syrup.

This is just the most famous of the Ottoman Empire's syrup-soaked pastries, but it's snagged the limelight for good reason. With a simple list of ingredients and endless variations, it easily ranks among the world's most tempting treats. Black Forest Cake, Germany. Along with fairy tales and mountain-top castles, Germany's Black Forest region is known as the namesake -- if not the origin -- of the country's most luscious cake. Dark rounds of chocolate cake are doused in a cherry syrup spiked with kirschwasser, a sour cherry brandy, then stacked atop a thin, chocolate base with deep layers of whipped cream and fresh cherries.

If that wasn't flavor enough, the whole thing is swathed in more cream, dusted with shaved chocolate and studded with cherries. Borma, Middle East and Turkey. Thre of crisp, golden knafeh dough wrap around a rich nut filling in this sweet dessert, which is an elegant and aromatic relative of baklava. Unlike baklava, borma is often fried, adding an extra infusion of flavor and a crisp texture that stands up to a sugary bath in flavored syrup.

And while baklava hides its filling inside a modest layer of filo dough, borma is rolled and sliced, showing off a cross-section of Sexy sweet delicious treat pistachios, pale pine nuts or walnuts. That eye-catching presentation makes borma especially popular as a present.

Pastry shops across the Middle East and Turkey tempt passers-by with piles of borma. Brownies, United States. Fudgy or cakey? Corner piece or slice from the middle?

Sexy sweet delicious treat

Aficionados of this beloved American sweet are sure Sexy sweet delicious treat have a take on the best -- and worst -- way to make a brownie. One of the earliest recipes appeared in Fannie Farmer's "Boston Cooking School Cook Book," using the unsweetened chocolate that lends brownies a fudgy texture. In more than a century of brownie making, they've become a mainstay treat, the base for sundaes and a seriously addictive ice cream flavor.

Even Katharine Hepburn had an opinion Sexy sweet delicious treat how to bake them, and an old story holds that the actress once dispensed the following advice: "Never quit, be yourself and don't put too much flour in your brownies. Cannoli, Sicily. A shattering-crisp shell gives way to a creamy cheese filling in this Sicilian classic, whose roots reach deep into the island's diverse culinary history.

With origins at the wild Carnival celebrations at Palermo, the traditional cannolo is filled with silky-smooth ricotta cheese made from sheep's milk. Taste that rich filling for evidence of the Arab influence that infuses Sicilian cuisine: The candied citrus that often flavors the creamy interior remains beloved throughout the Middle East. Cardamom Buns, Sweden. October 4 might be Cinnamon Bun Day on the Swedish calendar, but many bun aficionados insist that the aromatic cardamom version outshines cinnamon's more assertive charms.

One of a family of vetebullar, or wheat buns, cardamom buns are best enjoyed as a part of fika, the coffee break that comes twice daily in many Swedish workplaces. While a freshly baked cardamom bun is a memorable treat, it's also a simple and comforting one. In a classic recipe from author Johanna Kindvallcrushed cardamom seeds are stirred into lightly enriched, yeasted dough, then rolled up with a sweet layer of sugar and spice.

For the perfect fika, whip up a batch of cardamom buns, brew some strong coffee and call a friend, since the iconic Swedish coffee break is as much about talking as it is about treats. Cendol, Singapore. On afternoons in Singapore, locals cool off with this chilled and silky sweet concoction, which is a favorite at seaside restaurants and sidewalk stands.

Iced coconut milk is sweetened with a palm sugar syrup, which lends it a lightly smoky, caramelized flavor. The rich liquid is a lush base for tender thre of green rice-flour jelly, which gets its vivid color from the pandan juice that's extracted from leaves of the tropical screw pine. Versions of this blissfully cool dessert can be found throughout southeast Asia, but with the addition of a scoop of sweetened red beans, Singapore's take on the classic treat remains especially tempting. Chocolate Chip Cookies, United States.

The quintessential American treat is deceptively simple: a basic, creamed-butter cookie recipe turns out to have endless subtle variations that produc dramatically different. Whatever your favorite version, a perfect chocolate chip cookie is a delicate balance of textures and flavors. A crispy rim gives way to a tender, melting center, and the buttery sweetness of the dough sets off the slight edge of bittersweet chocolate and brown sugar.

Legend has it that the chocolate chip cookie has its origins in a happy accident, when Massachusetts inn owner Ruth Wakefield stirred chopped chocolate into her cookie dough in an attempt to make uniformly chocolatey cookies. Her brand-new recipe was published in a Boston newspaper, and the rest was pastry history. Chocolate Mousse, France. An airy confection made with just a handful of ingredients, chocolate mousse is a delicious paradox: the richer it is, the lighter it seems.

Gallic chefs have been whipping up chocolate mousse -- the word means "foam" in French -- for at least a few hundred years, but the quest for foamy chocolate is much older.

Sexy sweet delicious treat

Among the Olmec, Maya and Aztec peoples who consumed chocolate long before contact with Europeans, a hefty layer of foam was considered the height of good taste, and ancient codices depict cooks pouring chocolate from several feet in the air to create a froth. Coconut Cake, Southern United States. Bouncy, buttery rounds of vanilla cake are piled high with shredded coconut and seven-minute frosting for a classic Southern dessert. This is the kind of all-American sweet that stars at potlucks, cake walks and church picnics, and it's often made with recipes passed down on hand-written recipe cards.

Sexy sweet delicious treat

There are dozens of versions, but every single one is cloaked in a frothy layer of shredded coconut Layer cakes weren't invented in the United States, but the distinctive profile of the coconut cake is pure Americana, and there's no mistaking the high, round shape of an American layer cake for a slim European torte. Despite the minimalist, all-white color scheme, the coconut cake is an over-the-top, old-fashioned pleasure. Cornes de Gazelle, Morocco. Even in a crowded field of tempting Moroccan sweets, these filled pastries are perennial favorites, and the labor-intensive dessert appears at celebrations and special meals throughout the year.

In the classic version, a thin layer of dough curves around a filling of ground almonds scented with orange blossom water. Since cornes de gazelle are baked just until they're lightly golden, the dough retains a tender texture that melts into the center. Sexy sweet delicious treat cornes de gazelle are prepared across Morocco -- as well as in the nearby countries of Tunisia and Algeria -- the most visually elaborate versions come from the Moroccan port city of Tetouan, where bakers use intricate molds to create patterns in the dough before baking.

Each bite should blend a bit of crispy caramel -- burned just to the very edge of bitterness -- with the aromatic flavor of vanilla custard. They execute the job with everything from a blow torch to a traditional salamander, a cast-iron disk that can be heated to blazing temperatures and is said to produce the most even.

Dan Tats, Hong Kong. Follow the wafting scent of egg custard into a Hong Kong bakery to sample one of the territory's most iconic treats. Perfectly sized for eating out-of-hand, dan tats are best enjoyed fresh from the oven, when the warm custard meets a perfectly crisp crust. And with a map-spanning backstory, dan tats are among the tastiest symbols of globalization.

After establishing a foothold in Hong Kong via nearby Macau, they were re-exported to Chinatowns around the globe, where they tempt passersby from steaming pastry cases and shop windows. Doughnuts, United States.

Sexy sweet delicious treat

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