Beignets - Cafe Dupont 

Cafe Dupont's executive chef and owner, Chris Dupont grew up making beignets. As a boy he loved the beignets at New Orleans' restaurant, Cafe Dumont so much that he decided to try making them himself. Dupont’s beignets originate from an old New Orleans recipe. “I went to a used bookstore in the quarter and found an old cookbook, chef Dupont recalls. “It was old and brown. And it did not have measurements in it but used terms like ‘lumps of,’” he laughs. Dupont has since spent several decades perfecting the dish and no longer needs a recipe. “I make them from memory,” he explains. Dupont shares not only his learned techniques of handling the dough but also the original recipe. Click here for Chef Dupont's recipe and techniques.

Carrot Cake – Veranda On Highland 

I have never tasted a dessert made by Veranda On Highland’s Chef Tom Robey that I did not swoon over. From pies to brulee, his desserts are all masterpieces. My most recent favorite dessert here is the Carrot Cake. This moist cake is full of flavorful textures including dried cherries, candied ginger and carrots, of course. The side and top of the cake is “painted” with Robey’s rich, creamy, white icing.

Chocolate, Chocolate — Brock’s 

Brock’s plate full of chocolate: chocolate torte, chocolate caramel mousse and chocolate gelato—satisfies the most discriminating chocoholic—me! This dish has warm chocolate, cold chocolate, and frozen chocolate.

Cookie Dough Egg Rolls – Jackson’s Bar & Bistro

Chocolate chip dough flash-fried in pastry with a chocolate sauce and vanilla ice cream. This has been a Jackson’s favorite since they opened. What is not to love  about fried chocolate?

Granny Apple Pinwheel – Gian Marco’s 

This dessert will bring you back for more. A large handmade crust is filled with tender apples baked until golden and topped with caramel sauce and cinnamon ice cream. Yummy!

House Made Ice Cream - Ocean
Today's selection of House Made Ice Creams is a trio of creamy delights: toffee pecan, cherry vanilla and orange sherbet. These scoops take me back to making homemade ice cream with my "Pappy" in the old, crank style, wooden ice cream makers, and are "every bite" as good. Ocean's ice creams are served with butter cookies and make a light, palate refreshing finish to dinner here.

Lemon Meringue Tart - Chez Fonfon
Dessert are always a tempters at Chez Fonfon. Upon entering your can't miss the antique server boasting French tarts, coconut cake, and other dessert offerings. In the Lemon Meringue Tart a tall swirl of meringue rises above the large, lemon custard filled, deep tart crust. And a taste of lemon takes center stage in this tangy and tart delectable dessert.

Spumoni – Nabeel’s Cafe
Spumoni is reminiscent of childhood bites of three-flavored Neapolitan ice cream, which actually evolved from Spumoni. At one end of the rainbow is pistachio. The other end is lemon—with an array of flavors and colors in between. More structured and less creamy than American ice cream, it has a flavor all its own.

Sweet and Salty Cake - Highland’s
 Bar and Grill
This dessert combines two of my favorite things—chocolate and salt! The sundae is a cool, creamy and crunchy trio of vanilla, chocolate and caramel ice cream atop a brownie covered with chocolate sauce and pecans—topped with a fresh, whole liqueur covered cherry. And the large wedge of Italian style chocolate cake is soaked in caramel sauce and topped with whipped caramel ganache. Coarse grains of salt further embellish the chocolate icing in this divine and irresistible synthesis of dark, rich chocolate, caramel and salt.

Trio of Doughnuts - Hot and Hot Fish Club
What can beat a hot doughnut? Three hot doughnuts. This Trio of Doughnuts dish on the dessert menu at Hot and Hot Fish Club is a must. Three beautiful doughnuts: Pistachio Glazed, Blueberry Jam, and Chocolate Orange Glazed are hot, moist and light. And each have their own individual flavors, making it a divine dessert in itself! Find the recipe in Hot and Hot Fish Club Cookbook: A Celebration of Food, Family and Traditions, pages 257 – 259.