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Recent Reviews

Re:Creamy Chocolate Fudge

This is WAY better than the standard marshmallow creme fudge recipes!The more I made this, the better it got.My candy thermometer is cheap, inaccurate, and basically worthless. So I had to learn the fudge without the help of a thermometer. I'm glad I did.There is a trick to the timing..... It is done boiling when the color is fully dark brown (instead of the mottled gold/brown).Worth making again and again. If made properly, it should be 100% grain free. Keep trying if you don't get it just right the first time.

Posted: 05:28 am on December 29th 2009

Re:Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

This is a very good quality 'traditional' pumpkin pie. Very happy with it.

Posted: 04:25 am on November 17th 2009

Re:Brown-Butter Banana Cake with Chocolate Chips

I love Nicole Rees but this recipe, not so much. It was very difficult to tell when it was done, and it was sticky. Not her finest work.

Posted: 04:23 am on November 9th 2009

Re:Lemon Pudding Cakes

This was good. We had never had a pudding cake before, so we weren't sure what to expect. But the directions were easy to follow and the results were as expected. Next time I will let it brown just a bit more. One thing though..... my husband did not enjoy the bits of lemon zest in the pudding cake!

Posted: 04:16 am on November 9th 2009

Re:Coffee-Cocoa Snack Cake

This was a wonderful casual cake..... I like the word 'snack cake'. It fits. No frosting needed, no fuss, just pick it up with your fingers and eat it : ) The cake had a fantastic texture, nice crumb, and good rise too.

Posted: 04:12 am on November 9th 2009

Re:Basic Caramel

This was a great recipe for basic caramel. Results are as expected. The only thing is that the reader should know that the sugar takes a L-O-N-G time to cook before it starts browning.

Posted: 03:49 am on November 9th 2009

Re:Jamaican-Spiced Pumpkin Pie

Nichole Rees has done it again. I am a "self taught amatuer pastry chef" and Nicole Rees is my favorate of all pastry chefs. Everything she designs comes out beautiful. And most often she uses ingredients available to all of us, not just the rich.I have found coconut milk to be a fantastic substitute for cream (for most uses anyway) and I always wondered why chefs did not use it more often. My son has autism and is on the SCD, so I use an awful lot of coconut milk. Of course someone on the SCD can't have this pumpkin pie...... but CF/GF kids can; skip the crust and you have a gourmet gluten free and casien free pumpkin pie, no alterations needed.

Posted: 05:40 am on October 24th 2009

Re:Pumpkin Spice Bread

I screwed it up the first time. I made a large loaf. It looked done after only 30 minutes, so I took it out of the oven. Unfortunately it wasn't done at all. The ends were still good though. Second time around turned out much better. But I like it a little spicier, so I double up the spices.

Posted: 04:58 am on October 24th 2009

Re:Basic Crème Caramel

The recipe was well written and straightforward.... easy to follow. Results came out as expected. Nothing wrong with the recipe at all. But I didn't like the dessert. Mainly what I didn't like was the texture. Most baked custards (creme brulee, pots de creme) use only the egg yolk, so they are creamy and yummy. But this one used a lot of egg whites, which made the dessert hold together really well..... like an egg (yuck). It had a very egg-y Jello-type mouth feel. To me, that was gross. I didn't eat it or serve it to anyone else..... I just dumped it out.

Posted: 04:50 am on October 24th 2009

Re:Chocolate Stout Cake

Fantastic! Chocolate cake recipes are all alike. It is hard to find one that is truly unique. This one is!! This is a unique stand-out recipe that is very impressive. Highly recommended.I used fine bittersweet chocolate instead of standard semi-sweet chocolate. And I used heavy cream instead of unsalted butter. PERFECT cake. Made it twice.

Posted: 04:22 am on October 24th 2009