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Grapevine, TX, US

Recent Reviews

Re:Rosemary Sugar Cookies

1.Instead of forming the dough into 3-inch thick disks and refrigerating them, then rolling the disks into 7-inch rounds between parchment paper, prepping the cookies on a cookie sheet and again refrigerating them on the sheet before baking them, I did it a much simpler and successful way. I rolled the 3 disks into -inch thick 7-inch rounds between parchment paper initially and refrigerated the 7-inch disks. Then I took the cold disk and lifted the top parchment sheet from the disk, then placed it back down and flipped the disk over. I removed the now top parchment sheet, quickly prepped the cookies and placed the loose still cold cookies on a cookie sheet and baked.2.These cookies are huge. When you think about cutting the 7-inch disk pizza-style into 8 cookies you end up with a cookie 3 inches long and the wide edge almost 3 inches across. If you are going for a rustic looking large cookie, task accomplished. If I were to make these again I would roll the dough into a log 1 inch in diameter and slice them up for a more manageable size.3.At first I was not sure if I liked the cookies. They have a different taste and yes, they are good. They are delicate, all that butter! Everyone I gave a sample really liked them. One comment was that the coarse-grained sugar interfered with the delicate taste of the cookie and could be omitted.

Posted: 03:37 pm on December 5th 2016

Re:Roasted Brussels Sprouts with Wild Mushrooms and Cream

A success. I prepared the Brussels sprouts, chanterelles, and shallot a day ahead and brought with me to a Thanksgiving dinner. I assembled the ingredients with the cream on site and added to the buffet. It was a Costco buy so I used their large bag of Brussels sprouts, at least 2 pounds, maybe 3, and their 2-pound package of chanterelle mushrooms. Other ingredients were as specified in the recipe. People went back for seconds. None remained at the end of the dinner. Someone asked for the recipe. Definitely a winner.

Posted: 10:08 am on November 27th 2015

Re:Chocolate-Orange Cannoli Cheesecake

If I knew how to upload a picture I would. Wow. It was fabulous. I am puzzled by the other reviewers. Mine was not gritty but smooth and light. It was not soggy, the crust was perfect. I used unsalted pistachios rather than salted, saw no need for all that salt and never missed it. I made my own ricotta, I used non-homogenized milk and the store only had pints of cream so I used the full 2 cups for the ricotta. I decided to make my own candied orange rind and followed recipes online for that. Since I needed so little candied orange rind for the cheesecake, I dipped the extra strips of rind into chocolate and sprinkled chopped pistachios on them to tie in with the cheesecake. I put 2 chocolate covered strips of orange rind on a plate of sliced cheesecake. The one issue I have is with the orange sections used as decoration--since that was an aside to the recipe I won't gig the recipe for those. But next time I make orange sections for the cheesecake I will follow traditional candy-making procedures and blanch the sections 3 times and then simmer for an hour in sugar syrup before air drying.

Posted: 06:04 pm on March 21st 2015