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WhiteBow

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Recent Reviews


Re:Chocolate Walnut Tweed Torte

I have made this recipe a few times. Be sure to use fresh egg whites. I found that one brand of pasteurized egg whites (in a carton) whipped up just like fresh, while another brand would not whip at all and had to be thrown out. To be sure to get the best results, don't take a chance on egg whites in a cartonuse fresh eggs.This also works great with other kinds of nuts--hazelnuts or pecans, for example. BTW, I am trying to give this five stars, but the stars aren't showing.


Posted: 06:55 pm on April 17th 2017

Re:Very Vanilla Frosting

This is actually an old recipe, usually called "boiled milk frosting" or something like that. I've seen very similar recipes from Paula Deen, in Carole Walters' "Great Cakes," and in Cook's Country magazine, among others.The instructions here are overly fussy. You don't need to boil the milk first, or let it sit for two hours, or beat for 20 crazy minutes. Stir the flour and sugar together, slowly mix in the cold milk and cream, and cook until thick. Chill in an ice bath, then when it's cold, beat in soft (room-temp) butter (or shortening if you want it whiter). Whip for 5-10 minutes, depending on how powerful your mixer is.It's a lovely frosting--light and sweet, and it pipes well.(I'm trying to give it 4 stars, but none are showing up.)


Posted: 07:15 pm on July 29th 2016

Re:Chocolate Stout Cake

Maybe it was the stout, but this cake tasted terrible. It had a nasty, bitter, "off" flavor to it. We threw it in the trash. I might try it again with Coca-Cola instead of that awful stout.As for Kits' question--you misread the recipe! It's 7.5 OUNCES of flour (1-2/3 cups) not 7.5 CUPS of flour.


Posted: 12:14 pm on March 13th 2012

Re:Chocolate Babka

This recipe needed some work:--First, forget the specialty flours and just use APF (all-purpose flour).--The dough is very wet; I had to add 1/2 cup more to make it dough and not batter.--8 ounces is not enough chocolate: I tried doubling the chocolate, but that was too much, so 12 ounces would probably work well.--I didn't use a bundt pan, I used 2 9x5 loaf pans. Bake for about 30 minutes at 350F.--The author's detailed instructions about a "tail" of dough slapping around the bowl struck me as silly. Why knead it for so long when you are adding all that butter to create a soft bread? You just need a soft dough.#NAME?--Oh, and two sticks of butter makes a greasy bread that leaves your fingers shiny with oil when you eat it. Icky! I tried the recipe a second time using just one stick of butter, and the dough was still soft but not greasy.


Posted: 10:16 pm on September 14th 2010