So, you’ve heard about these Blackstone griddles, right? Everyone and their brother seems to have one these days, or they’re talking about getting one. I got mine a while back. Been using it for the usual stuff – burgers, bacon, you know, the breakfast spread. Pretty standard.
Then this thought popped into my head. A bit out of left field, maybe. Could I actually make a dessert on this thing? I mean a proper, sweet, satisfying dessert. Not just, like, grilling a peach, though that’s pretty good too. I was thinking something more… substantial.
My first ideas were kinda basic. Pancakes, sure, but how to make them feel like a real dessert? Maybe some kind of fancy skillet cookie? But baking dough directly on that flat top? Seemed like it could get real messy, real fast. I wasn’t in the mood for a massive cleanup operation.
So, I settled on giving pound cake a try. Figured thick slices would hold up pretty well to the heat. I grabbed a store-bought one – no shame in that, especially on a weeknight. Who’s got time to bake from scratch every time, right? Sliced it up into nice, thick pieces.
Then I fired up the Blackstone. Got it to a good medium heat. Didn’t want to scorch anything right off the bat. Threw down a good knob of butter. Okay, maybe a bit more than a knob. Butter makes everything better, that’s just a fact. Carefully laid those pound cake slices onto the griddle.
While they were getting all golden and toasty on one side, I thought, “This needs something extra.” Plain toasted cake is fine, but we’re aiming for dessert here. I had some berries in the fridge – strawberries and blueberries. Perfect. I tossed them onto a slightly cooler spot on the griddle with another tiny bit of butter and a little sprinkle of sugar. Just wanted to warm them through, get them a bit soft and juicy.
And here’s where I almost messed up. I got a bit too focused on those berries, watching them sizzle. Nearly forgot about the pound cake! One side got a little… shall we say, extra crispy. Not burnt, thank goodness, but definitely well-done. Lesson learned: these griddles cook fast, you gotta keep an eye on things.
Anyway, I flipped the cake, got the other side looking good. Then I scooped those warm, syrupy berries right over the top of the toasted cake slices. And for the grand finale? A big dollop of vanilla ice cream. Or maybe it was whipped cream that first time? Honestly, I’ve done it both ways since. Both are winners.
You know, it’s kinda funny. I bought this griddle thinking it was all about serious, outdoor cooking. Steaks, big breakfasts, that kind of vibe. And here I am, making desserts that wouldn’t be out of place in some fancy little cafe. My neighbor, Bob, he just does burgers on his. Every. Single. Time. He saw me with the pound cake and berries and looked at me like I had two heads. Asked if I was trying to open a pastry shop. I just shrugged. Some folks just don’t get the urge to try new stuff, you know? They get stuck in a rut. It reminds me of this old place I used to work. They had one way of doing things, and if you tried anything different, man, you got the stare. No room for trying something new. Glad I don’t deal with that anymore. This griddle, it’s about freedom. Freedom to flip burgers, and freedom to make a killer dessert if you feel like it.
So, yeah. Blackstone dessert? Totally a thing. And it’s actually pretty awesome. A little bit messy with the butter and sugar on the griddle, sure, but totally worth the little bit of extra cleanup. I’m thinking next time I might even try making some kind of s’mores variation, or maybe even small, individual fruit crumbles. The options feel endless, unlike Bob’s burger-only menu.
