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This article is part of <\/span><\/i>Upstream,<\/span><\/i><\/a> The Daily Wire\u2019s new home for culture and lifestyle. Real human insight and human stories \u2014 from our featured writers to you.<\/span><\/i><\/p>\n ***<\/span><\/i><\/p>\n My mom tells a story from my childhood about discovering me sitting on the kitchen counter as a toddler, shoveling granulated sugar from the canister into my face, saying, \u201cMommy, it tastes good!\u201d Years later, that exact scenario appeared in the John Waters movie <\/span>\u201cPecker<\/span><\/a>,\u201d somehow validating my unhinged <\/span>candy crush<\/span><\/a>. It\u2019s no wonder I was intrigued by the <\/span>Turkish delight<\/span><\/a> in \u201cThe Lion, the Witch and the Wardrobe\u201d and also baffled at how candy could possibly have turkey in it. (Spoiler alert: It doesn\u2019t.) For me, it\u2019s been pedal to the metal ever since, living with a stomach that always has room for dessert.\u00a0<\/span><\/p>\n I\u2019ve met people who <\/span>don\u2019t like chocolate<\/span><\/a>, can\u2019t do <\/span>sweets<\/span><\/a>, and think a meal should end with a <\/span>cheese<\/span><\/a> plate \u2014 listen, even if it\u2019s <\/span>French<\/span><\/a>, I prefer my cheese on a <\/span>wine-cuterie<\/span><\/a> board \u2014 but I\u2019ve never met a sweet I didn\u2019t like. I\u2019m all for keeping a MAHA eye on <\/span>added sugar<\/span><\/a>, but I\u2019m also Team Live Your Life where it\u2019s okay to <\/span>enjoy a treat now and then<\/span><\/a>. If celebrity chef Giada De Laurentiis is the sensible angel on your shoulder with her motto \u201c<\/span>I eat a little bit of everything and not a lot of anything<\/span><\/a>,\u201d I\u2019m over here on your fun side wearing a red onesie, waving you in for a worthwhile splurge.\u00a0\u00a0<\/span><\/p>\n Celebrating whoever really said \u201c<\/span>Life is uncertain. Eat dessert first<\/span><\/a>,\u201d these easy dessert recipes understand the assignment when it comes to family gatherings, game days, or those moments you need a little food for your soul.\u00a0<\/span><\/p>\n Two-Ingredient Japanese Cheesecake<\/b><\/p>\n Love a TikTok recipe that actually works? It doesn\u2019t get any easier than making dessert out of store-bought cookies and a container of yogurt. Tagging in as the no-brainer snack you didn\u2019t know you needed, viral \u201c<\/span>Japanese cheesecake<\/span><\/a>\u201d leverages a combo of tangy Greek yogurt and cinnamon-spiced Biscoff cookies.<\/span><\/p>\n The trend started in Japan (that\u2019s where the name comes from) with <\/span>TikToker Stan Fukase<\/span><\/a>, but instead of mimicking the fluffy <\/span>souffl\u00e9-like cheesecakes<\/span><\/a> of Osaka<\/a>, it serves 100% American cheesecake vibes \u2014 minus your favorite strawberry or cherry topping. After a few hours in the fridge, the cookies soften in their yogurt \u201chot\u201d tub, lending an ultra-smooth, scoopable bite.\u00a0\u00a0\u00a0<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Tips:\u00a0<\/span><\/p>\n Date Bark<\/b><\/p>\n Fruit, but make it taste like Snickers. If you\u2019re new to the magical world of dates as a <\/span>nutritious dessert ingredient<\/span><\/a>, let me introduce you to my favorite <\/span>refined sugar substitute<\/span><\/a> using this viral <\/span>date bark recipe<\/span><\/a> from Lina Jibbari, aka <\/span>@thathealthjunkie<\/span><\/a> on TikTok. After layering dates with peanut butter, almonds, melted chocolate, and a sprinkle of sea salt, you\u2019ll be saying, \u201cCandy bar, who?\u201d about the store-bought stuff.\u00a0<\/span><\/p>\n The globally beloved food of our ancestors from <\/span>thousands of years ago<\/span><\/a> is finally getting the <\/span>fame it deserves in the U.S<\/span><\/a>. But of the <\/span>hundreds of varieties<\/span><\/a> of dates out there, the medjool is called \u201c<\/span>the King of Dates<\/span><\/a>\u201d for tasting most like nature\u2019s candy, lending a caramel-like chew to this deliciously crunchy, salty bark.<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Tips:<\/span><\/p>\n Ina Garten\u2019s Brownie Pudding<\/b><\/p>\n Buckle up, brownie crew. Ina Garten is the queen of elevated \u201chow easy is that\u201d baking, and her trending <\/span>brownie pudding recipe<\/span><\/a> dishes molten insides and supremely crunchy, caramelized edges. \u201cAnybody who tries to make brownies without butter should be arrested,\u201d Garten suggests, inspiring me to nominate her for the Nobel Prize. They\u2019re <\/span>not, like, regular brownies, they\u2019re cool brownies <\/span><\/a>\u2014 built to send the whole gang to chocolatey heaven.<\/span><\/p>\n It only took 18 years for Garten\u2019s brownie pudding to become an overnight success. After baking standard brownies for her then-boyfriend, Jeffrey, when she was a teen, Garten celebrated their <\/span>40th anniversary<\/span><\/a> in 2008 by whipping up a brownie pudding meant to keep the spark alive. A <\/span>Hamptons<\/span><\/a> girlie herself, Garten was originally gifted the recipe from her friend <\/span>Anna Pump<\/span><\/a>, founder of the <\/span>Loaves & Fishes<\/span><\/a> specialty market in East Hampton, where the signature brownie pudding still appears on the seasonal menu. Lucky for us, instead of battling traffic in <\/span>Amagansett<\/span><\/a> during the high season, all we have to do is set our ovens to \u201cbake.\u201d\u00a0<\/span><\/p>\n What you need:<\/span><\/p>\n How to make it:<\/span><\/p>\n Tips:<\/span><\/p>\n ***<\/p>\n The views expressed in this piece are those of the author and do not necessarily represent those of The Daily Wire.<\/em><\/p>\n<\/div>\n\n
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