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Pielove

member

Recent Reviews


Re:Pumpkin-Spice Muffins

This was delicious, making a light batter and very moist muffins. One can of pumpkin is about 1.5 cups, which is just right for a half-recipe. My half-recipe made 48 mini-muffins plus a mini-loaf.


Posted: 11:04 am on April 25th 2009

Re:Spicy Jerk Pork Chops

We omitted the hot pepper and grilled the chops over charcoal-- they were outrageously delicious.


Posted: 07:44 pm on April 19th 2009

Re:Almond Crunch & Chocolate Confetti Chiffon Cake

I accidentally bought too many eggs and needed to use them up, so I found this recipe-- I think I may make a habit of buying too many eggs, because this cake is absolutely delicious. Not too sweet, but very tender and with a good chocolate taste, this recipe is great. I skipped the almond topping and just served the cake with strawberries and ice cream.One warning-- the recipe tells you to grind the chocolate into small pieces-- this is important, because the batter is thin (compared to more goopy cake batters). If the chocolate pieces are too large, they will fall to the bottom of the pan and cook in a single layer, then when you turn the cake over to cool, it will fall out of the pan. Luckily my cake was not over a wine bottle-- I have a vintage tube pan with feet on the top, from when my grandmother was a young bride and chiffon cakes were all the rage. Certainly they deserve a come-back!


Posted: 09:23 pm on March 1st 2009

Re:Spaghetti alla Carbonara

This was delicious, easy to make, and came together quickly from ingredients I usually have around. I used bacon, which added a tasty smoky note. This will definitely become a regular in our rotation.


Posted: 07:25 pm on September 10th 2008

Re:Dark Chocolate Crackles

This cookie is exceptional: light and tender with a thin layer of crisp sugar on the top. It's also amazingly chocolatey with the texture of a very light brownie with little melted chocolate morsels. The hint of orange is subtle and makes for a more sophisticated cookie.


Posted: 03:56 pm on May 9th 2008

Re:Chewy Brownies

This is the brownie recipe I have been searching for-- great texture, intense chocolate taste.


Posted: 04:15 pm on April 28th 2008

Re:Cocoa Cookie Dough

I baked these without any additions-- they had a good chocolate flavor, but were a bit greasy. Because there is no egg in the dough, it can be safely eaten without baking. Indeed. the dough is quite yummy-- we ate most of the recipe raw!


Posted: 04:07 pm on April 28th 2008

Re:Cardamom-Honey Cutouts

Amazing-- a cut-out cookie with flavor! This dough makes tender cookies with a delicate taste from the honey and cardamom, the perfect antidote to the usual bland cut-out cookies. Moreover, because the cookies are baked until lightly browned, they have a warm toasty honey spice flavor. The cookie bakes up tender yet crisp, with a wonderful texture.Although the dough will get sticky if it gets too warm, it is also much easier to handle than any other cut-out dough I've tried.


Posted: 10:24 pm on December 1st 2007

Re:Classic Royal Icing

This is a lovely icing with a great sheen. I found it required a bit more liquid than the egg whites. It took color well.


Posted: 09:27 pm on December 1st 2007

Re:Gingerbread Biscotti

These biscotti taste like nutty hunks of gingerbread with little apricot surprises. They also have a subtle perfume from the orange peel. The sweet to spice ratio is just right and you can adjust the crispness or chewiness by baking them longer. I found the longer baking time leaves them just a bit chewy. They make a great light dessert and an excellent gift. I just wish I had some around long enough to see if they keep well.


Posted: 09:49 pm on November 22nd 2007