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Recent Reviews

Re:Classic Cheesecake

This recipe is sooo good! I cook it as instructed for 55 minutes, then turn the oven off and leave it in for an additional 10 minutes. Then I crack the oven door and leave it in there until it gets to room temperature. I've found that it sinks in the middle if I take it directly out of the oven when it's done.

Posted: 07:27 pm on May 22nd 2013

Re:Bittersweet Cocoa Brownies

These were really good! The only issue is that they fell apart when I tried to cut them (after letting them cool to room temperature). Next time I'll try chilling them in the fridge so they harden and hopefully stay together better.

Posted: 07:20 pm on May 22nd 2013

Re:Classic Chicken Pot Pie

Overall, this recipe was really good but I had a few minor issues that I'll bear in mind the next time that I make it. First, there was easily enough filling to make 8 16 oz. pot pies (although the dough was the right amount to cover 6). Also, I found that the thyme was too strong and will reduce it to 1 Tbsp next time. Finally, I'd recommend leaving the heat at medium-high when cooking the carrots and onions - when I followed the instructions, the carrots cooked all the way through without browning and then became a little too soft when I simmered them as part of the whole stew. I followed a previous reviewer's comment and froze the leftover pies (after the step of covering them with the dough) and then cooked them in the oven at 425 degrees for 45-60 minutes. If you aren't cooking the pies right away, make sure you let the filling cool quite a bit before covering it with the dough - otherwise the dough will melt.

Posted: 12:02 pm on January 20th 2013

Re:Flaky Cheese Biscuits

I made these for a breakfast potluck and they turned out really well! I didn't have a 2" round cookie cutter so I used a standard 1.5 oz. shot glass to cut them. I couldn't serve them right after baking, so I stored them in an airtight container overnight and microwaved them before serving. I've also kept some in the freezer and microwave them before serving. They definitely taste better fresh out of the oven but are still great microwaved.

Posted: 11:48 am on January 20th 2013

Re:Filet Steaks with an Irish Whisky & Cream Pan Sauce

I've made this recipe lots of times and it's one of my favorites! For the last step, I find that it always takes longer than 3-5 minutes for the sauce to thicken. I just turn the heat up to high and stir it enough so that the bottom doesn't burn. As for whiskeys, I've tried it with Jameson and Laphroaig and both turned out great. I serve it with a baked goat cheese orzo recipe from Williams and Sonoma that complements it really well.

Posted: 11:43 am on January 20th 2013