This actually looks YUM YUM ๐Ÿ˜‹- I might make this dessert one of these days.

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by Anonymousreply 76December 29, 2022 4:34 PM

So now the cunts who litter comments sections of every recipe online have to show up here with the usual, "Yummy! I might make this some day" cunt shit PLUS cunt emojis"

Just like a cunt on Christmas Eve.

by Anonymousreply 1December 25, 2022 3:51 AM

[quote] PLUS cunt emojis

I've never seen the cunt emoji ... and I don't think I want to.

by Anonymousreply 2December 25, 2022 3:54 AM

Greg IS a cunt emoji. I liked you better when you didnโ€™t think you were famous, dear. Youโ€™re no Kim Zolciak.

I bought the ingredients to make it tomorrow

by Anonymousreply 3December 25, 2022 3:57 AM

The NYT? Not Cooking with Paula Deen?

by Anonymousreply 4December 25, 2022 3:57 AM

Paywall / registration required. Can you just post the recipe?

by Anonymousreply 5December 25, 2022 3:59 AM

Cherry Yum Yum sounds like the stage name of a Thai ladyboy.

by Anonymousreply 6December 25, 2022 4:02 AM

Here it is with no paywall

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by Anonymousreply 7December 25, 2022 4:03 AM

[quote] effort and ingredients Layers of graham cracker crust, tangy cream cheese and canned cherry pie filling create a dessert that straddles a no-bake cheesecake

Wow, NY Times -- this recipe is bordering on Sandra Lee semi-homemade Michelin-star goodness.

by Anonymousreply 8December 25, 2022 4:03 AM

Its from that cute little queen Vaughn Vreeland, and it is the frauiest thing Iโ€™ve seen in the NY Times cooking section.

by Anonymousreply 9December 25, 2022 4:05 AM

Will the NYT Food section be doing the Pioneer Woman's dump cakes next?

by Anonymousreply 10December 25, 2022 4:09 AM

I agree it does seem like something that would appeal to the Walmart crowd- low end for the often pretentious recipes that the NYT publishes but I like cherries , graham cracker crumbs , heavy cream and butter.

by Anonymousreply 11December 25, 2022 4:09 AM

Canned cherry pie filling is a dealbreaker. Homemade would be better.

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by Anonymousreply 13December 25, 2022 4:20 AM

r2 ๐Ÿช†๐ŸŽŠ๐Ÿ™๐Ÿฅ‘๐Ÿ˜ฎโ€๐Ÿ’จ๐Ÿฉธ๐Ÿก๐Ÿ‘๐Ÿซถ ๐Ÿซฆ ๐Ÿชธ๐Ÿž๐Ÿฉ๐ŸŒธ๐Ÿ๐Ÿฅ“๐ŸŒฎ๐Ÿฅ™๐Ÿ™๐ŸŒ‹โ›ฒโ™จ๐Ÿฆผ๐ŸŽ†๐ŸŽ๐Ÿคฟ๐Ÿ””๐Ÿ–ฒ๐Ÿฎโœ’๐Ÿ“Œ๐Ÿ“โœ‚๐Ÿน

by Anonymousreply 14December 25, 2022 4:32 AM

[quote]Paywall / registration required. Can you just post the recipe?

It looks like white trash food. You can find it on Pinterest

by Anonymousreply 15December 25, 2022 4:34 AM

cherry brandy and esterhazy torta.

by Anonymousreply 16December 25, 2022 4:37 AM

Calling a recipe 'yum yum' is a terrifying reality. This is more of a box of store-brand graham crackers recipe than the NYT. This is something Thelma Harper would make for Vinton.

by Anonymousreply 17December 25, 2022 5:16 AM

R17- Don't over analyze it. Based on the ingredients except for the cream cheese which does not excite me- it sounds taste even if low end.

by Anonymousreply 18December 25, 2022 5:28 AM

Husbear make yum yum, me say yes yes.

by Anonymousreply 20December 25, 2022 5:41 AM

I maintain a weird love of canned cherry pie filling. I remember eating it once at a friend's house when I was a kid and it was so delicious and my mom always refused to buy it. Now every couple of years I buy a can and eat it with a spoon. It has a weird flavour, like a sharpness of something, that I like. Almost a fizzy quality but not a fizzy quality. Difficult to explain.

by Anonymousreply 21December 25, 2022 6:52 AM

R9, Vaughn Vreeland is apparently an elderly Minnesota church frau trapped inside the body of a young gay man. (He has to be gay, right?)

by Anonymousreply 22December 25, 2022 7:13 AM

My mom used to make this very thing back in the 80s. Iโ€™ve never heard it called yum yum before. This fucking NYT hipster clown must be looking through old church cookbooks for inspiration and presenting these boring mamaw recipes as something new. Heโ€™s oh so clever.

by Anonymousreply 24December 25, 2022 7:22 AM

Watch this become a thing, R24. Midwestern frau recipes as the next hipster food trend. I actually wouldn't be surprised.

by Anonymousreply 26December 25, 2022 7:24 AM

That's where most of the Pioneer Woman's recipes come from, Church cookbooks.

by Anonymousreply 27December 25, 2022 7:25 AM

That must be messy to eat.

by Anonymousreply 28December 25, 2022 7:38 AM

Vaughn looks like he's smelling freshly [italic]non[/italic]-baked Cherry Yum Yum at R12.

by Anonymousreply 29December 25, 2022 7:40 AM

r28 We could further ghetto'fy it...

use canned biscuits, stuff biscuit with the cherries and just for kicks, some peeled, pitted, lychees. . . and deepfry, or maybe make into cake pops. Set to cool, cover with cream cheese sauce/frosting (mix cup of confectioners sugar (or alt) with pack of cream cheese, 1/4 milk, dash of vanilla) and roll in graham cracker crumbs, cover in chocolate magic shell and freeze.

by Anonymousreply 31December 25, 2022 7:52 AM

That's less ghetto, not more ghetto.

by Anonymousreply 32December 25, 2022 8:05 AM

You think lychees are ghetto?

by Anonymousreply 33December 25, 2022 8:17 AM

[quote] [R9], Vaughn Vreeland is apparently an elderly Minnesota church frau trapped inside the body of a young gay man. (He has to be gay, right?)

What makes you suspect heโ€™s a gay?

by Anonymousreply 34December 25, 2022 8:18 AM

R34, this frau-y recipe, and his face at R12.

by Anonymousreply 35December 25, 2022 8:24 AM

Is he fat? Why is he wearing such high-waisted mom jeans?

by Anonymousreply 36December 25, 2022 8:27 AM

Why was he filming in his bedroom when he just woke up and didnโ€™t put in his contacts? And he ripped up the recipe but it was hole again at the end. He was faking that it was an old weathered piece of paper from his grandma but he distressed it himself.

by Anonymousreply 37December 25, 2022 8:40 AM

Eating cherry Yum-Yum will give you a large bum-bum!

by Anonymousreply 38December 25, 2022 8:49 AM

[quote] What makes you suspect heโ€™s a gay?

He says he sings Celine Dion songs in almost every video he does. Do the math.

by Anonymousreply 39December 25, 2022 8:51 AM

A variation of this was my mom's go to pot luck/funeral food contribution for several years in the 70s.

It was verrrrrrry sweet. Even as a little kid in the 70s, I thought it was too damn sweet. Cloying.

by Anonymousreply 40December 25, 2022 8:54 AM

It looks very good! I love cherries and graham crackers! This is one of the best recipes shared on DL. There are no good cooks on here!

by Anonymousreply 41December 25, 2022 8:55 AM

Vaughn from his college days.

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by Anonymousreply 42December 25, 2022 9:01 AM

[quote] Specialties: Fluent in Twitter, Facebook, Instagram, WordPress, Tumblr

Great resume.

by Anonymousreply 43December 25, 2022 9:14 AM

That looks like a completely different person at R42. I guess just getting a new hairstyle and taking off your glasses really does work. And I thought Sheโ€™s All That was fiction.

by Anonymousreply 44December 25, 2022 9:16 AM

Now Vint. you don't want your Mama's old, stale, Freezer burnt Cherry Yum yum. Eat MY fresh, full of flavor, cherry yum yum! EAT IT VINTON HARPER EAT IT!

by Anonymousreply 45December 25, 2022 9:18 AM

Bain's Deli, a business founded here in Philly in 1910 or so, had this in their dessert lineup since at least the 1960's. There was also a cherry-less version.

Don't turn your nose up at pre-made cherry pie filling. You have to make the goo somehow, so just stir in some frozen, or canned, pie cherries, and a DROP or two of almond extract. Good, and done.

Not a cherry fan? Other fruit pie fillings would work: pineapple, blueberry, peach. Apple might be worth a shot. I wonder how it'd be with lemon curd?

by Anonymousreply 46December 25, 2022 9:38 AM

Thank you for the info, BronzeAgeGay! Finally , we are getting good info on here!

by Anonymousreply 47December 25, 2022 9:40 AM

What kind of name is Vreeland and how did this whore get hired at the New York Times?

by Anonymousreply 48December 25, 2022 9:43 AM

r33 they can be. . . I suppose I could have said make it into street food instead.

by Anonymousreply 49December 25, 2022 11:16 AM

Oh, this old thing - a standard of potlucks in the 70's and 80's. Never heard it called Yum Yum which reeks of millennial cutesy-ness. For years, the Giant grocery stores of Baltimore/DC offered a "Black Forest" version (made with chocolate wafers) of this dessert in their deli case. That said, it was always pretty tasty to this undiscerning fat whore.

by Anonymousreply 50December 25, 2022 1:35 PM

Is Vaughn related to Diana Vreeland?

Cherry YumYum is the Macaron of Topeka.

by Anonymousreply 51December 25, 2022 1:39 PM

I loved these Yum Yums back in the 1980's

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by Anonymousreply 52December 25, 2022 2:16 PM

I only do Peach Yum Yums.

by Anonymousreply 53December 25, 2022 5:45 PM

I like Vaughn, mostly when he's not cooking, but it's undeniable the NYT food section, with its ensemble of self-involved Brooklyn recipe developers, has gone to hell. Get a bingo card labelled with kale, baby bok toy, white beans, chili crisp oil, kim chi, garbanzo beans, fried egg, ramen and sausage, and you can predict next week's five dinners. No one needs them to figure out something from those ingredients.

by Anonymousreply 54December 25, 2022 6:18 PM

My mother used to make something like this in the '60s, but as a pie. Graham cracker crust, cream cheese filling, cherry pie filling on top, then whipped cream. Sort of a semi-ho cheesecake, I guess.

by Anonymousreply 55December 25, 2022 6:44 PM

[quote] I like Vaughn, mostly when he's not cooking

But isnโ€™t that his job and what his videos are about? What other context are you seeing him in?

by Anonymousreply 56December 25, 2022 8:05 PM

[quote] No one needs them to figure out something from those ingredients.

r54 honestly, you'd be fucking surprised.

There's so many little things I've taken for granted as common sense. Also, most people lack imagination and basic fundamentals of cooking. Or really, fucking anything... it's not just the "adulting" crowd. I'm surprised how many older people, apparently never paid attention to their elders either...

we could argue it's largely the mind possessing powers of the internet for some of these drones, though I'd blame microwaves for many or really, the nature of cooking from the 50s onward, desperately trying to sell the nuclear family, the middle class then to the 70s with latchkey parenting... or that we have no more seasonal foods.. mass production and waste (necessity (or prohibition) being the mother of invention and all that.)

you know how to boil water? congratz, you've become a kitchen witch to most of the greater public.

by Anonymousreply 57December 25, 2022 8:11 PM

R55, but did your mother call it a cherry yum yum?

by Anonymousreply 58December 25, 2022 8:50 PM

r58 and her genitals a hoo-hoo and his a ha-ha

by Anonymousreply 59December 25, 2022 11:24 PM

It tastes just like chocolate cake, Rose.

by Anonymousreply 61December 26, 2022 5:58 AM

Looks like a dessert item from Cracker Barrel.

by Anonymousreply 62December 26, 2022 6:30 AM

I had a dream I ate something like this, only instead of the cream cheese layers, I used panna cotta. It was delicious.

by Anonymousreply 65December 29, 2022 2:44 AM

I want to slather my body with it and have it licked off.

by Anonymousreply 66December 29, 2022 2:58 AM

Didn't Chris Evans present his naked body rubbed in Cherry Yum Yum in "Not Another Teen Movie?"

by Anonymousreply 67December 29, 2022 3:16 AM

[quote]that cute little queen Vaughn Vreeland

I tried watching a video of his a few weeks ago and the vintage clothing he was in was so tight it was splitting at a seam, the shirt was so small it could barely be tucked in and was essentially threadbare. I couldn't stop cringing. Vintage clothing is great, but if you look like an old man who hasn't been able to afford even one new piece of clothing for 30 years, you're doing it wrong.

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by Anonymousreply 68December 29, 2022 4:30 AM

We already had that trend during food blogging days, r26, but that was over a decade ago so it's probably time for it to come back. I remember people obsessing over finding vintage recipe books, especially the kind that were made in small quantities for charity events and churches.

In fact, the insurance brokerage I worked for did their own cookbook for a charity fundraiser. Somewhere around here I have it, I remember one recipe involved both frozen tater tots AND several packets of Splenda.

by Anonymousreply 69December 29, 2022 4:34 AM

Who wants a recipe that complicated? I just dump canned cherry pie filling over graham crackers and top with Cool Whip!

Plus you get a whole serving of healthy fruit from the cherries!

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by Anonymousreply 70December 29, 2022 4:40 AM

R35, I am LAUGHING my ass off. That's so funny, but so, so TRUE

by Anonymousreply 71December 29, 2022 5:13 AM

R26, this will become a "thing"

People with air fryers are using cans of biscuits to make donuts and other desserts. They act like it's some brand new discovery. We made all of that in the oven and on the stove in the 60s & 70s.

Let's face it, There is nothing new cooking wise. We've covered everything. They'll just cover it all over again. It's just like clothes, retro is trendy

by Anonymousreply 72December 29, 2022 5:20 AM

Good God, nobody wants the aspic food from the 1960s to make a comeback.

by Anonymousreply 73December 29, 2022 5:23 AM

I could see Chasten making this for Pete on Presidentโ€™s Day.

by Anonymousreply 74December 29, 2022 5:55 AM

I just don't care for any "no bake" concoctions.

They are never appetizing to me. I'm not in such a rush.

by Anonymousreply 75December 29, 2022 6:33 AM

He looks horrible in the Kate Hepburn brownie video.

by Anonymousreply 76December 29, 2022 4:34 PM

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