People around the country indulge every October 14th on National Dessert Day! Celebrated by way of the local bakery, grandma’s house or chocolate shop, National Dessert Day includes candies, pies, ice cream, fruits, cookies, pastries, cobblers, and donuts, too.
The available ingredients affect the range of desserts made in each region. The very first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods to survive. Over the years, desserts have changed from natural candies and nuts to complex soufflés and multi-layered cakes. In modern culture, there are many more options available in desserts.
- Chocolate chips were invented after chocolate chip cookies.
- The “German” of German chocolate cake fame was actually a man named Samuel German, who was an employee of an American chocolate company.
- What we commonly call “Baked Alaska” was dubbed as such by the famous Delmonico’s Restaurant in New York City in 1876 to celebrate Alaska’s annexation.
- The world’s largest gingerbread house topped out at 2,520 square feet and contained 35.8 million calories.
- Boston cream pie is actually a cake.
- The largest chocolate bar weighed 12,770 lb 4.48 oz and was created by Thorntons in Alfreton, Derbyshire, UK on 7 October 2011. The chocolate bar measured 13 ft 1.48 in by 13 ft 1.48 in by 1 ft 1.78 in thick. The ingredients were sugar, dried whole milk powder, cocoa butter, cocoa mass, butter oil, emulsifier.
- 1381- The first printed recipe for apple pie was introduced
- The shelf life of a chocolate bar is one year
- Pie was originally filled with fillings like meat or vegetables
- 1700- Eclairs with cream center and chocolate topping emerged
- For most centuries, puddings were meat based
- In Italy, people still eat salad for dessert
- Some of the top five desserts in America include brownies, ice cream, chocolate chip cookies, chocolate cake and fudge
- Sugar was not added to chocolate until hundreds of years after it had been discovered
- Many cultures have their own variations of similar desserts around the world. For example mandel bread, usually associated with the Eastern European Jewish population and Italian biscotti are both hard cookies well suited to dipping in coffee.
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