1. Sauerkraut Cupcakes

You know, I won't even eat sauerkraut on a Reuben, so the thought of eating in a cupcake is just … ugh. Apparently, however, it makes for a really low fat cupcake. Bakers who try this crazy dessert make use of both sauerkraut and applesauce so they don't have to use oil or butter. I can't help but think of the overwhelming taste of sauerkraut though...

2. Goat Cheese Cheesecake

Goat cheese is becoming a serious contender against cream cheese. I've tried goat cheese. The Vermont Brownie Company makes a signature brownie that incorporates it. Dislike, dislike! I just couldn't get behind it. Maybe it would taste better as part of a cheesecake, but man, I don't think I'd give up my cream cheese for anything.

3. Lavender Cakes

Lavender has a lovely smell, and the color is one of my favorites – so what about little lavender cupcakes? Bakers are using lavender in both cake mixes and frosting recipes, which makes for beautiful colors and very distinctive tastes. You know, I could get behind this one, I wouldn't mind trying it at all.

4. Jalapeno Chocolate Cake

I love jalapenos. Jalapeno poppers are one of my most favorite guilty pleasures. But how would they taste mixed in with chocolate? I don't know if I'd want my chocolate to be spicy, though – plus there's something so … so green about jalapeno peppers, I just can't imagine how it would mix in with chocolate.

5. Olive Oil Ice Cream

Okay. Okay. I am a huge fan of olive oil. Since truly discover it as an amateur gourmet, I try to find a way to use it everywhere – and not just in cooking. But I have yet to use it in sweets, although lots of other chefs are starting to do so. Specifically, they use olive oil in homemade vanilla ice cream, making it a bit savory – especially if you use it as a topping as well.

6. Bean Pie

You know, I'm fond of beans. Green beans, kidney beans, pinto beans, white beans, black beans – not lima or fava beans so much, but you can't win 'em all. However, I have never thought of putting beans into a pie. Apparently, however, red beans or navy beans make a great filling, when mixed with ingredients like sugar, nutmeg, eggs, and evaporated milk.

7. Chocolate/Bacon Candy Bars

I love bacon. I love chocolate. I cannot even comprehend mixing the two of them. I'm seeing a lot of this on a lot of cooking and baking shows, like Cupcake Wars. I kind of want it to stop. I mean, maybe I'm a huge food wimp, but the thought of this combination … ew, ew!

8. Deep Fried Coke

Oh, you read that right. A lot of diners, drive ins, amusement park food kiosks, and so on, have pooled together and made deep fried sodas famous. They're little balls, like doughnut holes. I do not understand how this works, however … and I'm not sure I want to.

9. Mayonnaise Cake

Apparently, mayonnaise is another ingredient that can be used as a substitute. But, again, I don't even eat mayonnaise on sandwiches and things. I'm a Miracle Whip girl, mainly because the texture, taste, and look of mayo is just a little … ick. However, it supposedly makes for a very moist cake. That's kind of, well … moist is good, I guess.

It takes all kinds, different strokes for different folks, and different people have different tastes. That's all good, but I don't think my taste buds are quite this brave. What's the most outrageous dessert you've ever tried?

Top Photo Credit: Ben Husmann