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mrwalt

member

Recent Reviews


Re:Endive Spears with Sweet Potato, Bacon & Chives

This is a great alternative to the overly sweet potato mixture we are used to. I could have done without the sour cream. It looks nice with the white topping but doesn't add anything to the taste. I thought it actually took away from the dish and took away flavor. This is done as an appetizer but It would be just as good as a side dish. Really good.


Posted: 04:41 pm on December 29th 2012

Re:Hot Chocolate Layer Cake with Homemade Marshmallows

It's ok. Not as good as it looks its going to be but ok. Very much like a brownie in texture and taste. I like brownies but if I'm making a cake I'd rather it be more of a cake and less like a brownie.


Posted: 11:21 am on October 31st 2010

Re:Basic Savory Tart Dough

This is really an excellent recipe and the same I have been using for years. Very easy and always consistently good. Like all pastry recipes it requires that you don't overwork the dough.


Posted: 08:28 am on April 16th 2010

Re:Baked Eggs with Chives and Cream

Good. Not great and it didn't change my life, but good and I will for sure make it again.I baked for 6 minutes and broiled for 2 and the white still had some runny to it. However, overall it was a really nice change of a way to cook eggs. I didn't have any cream and instead used whole milk. I suspect that it would be much richer with cream, obviously. Also, I sprinkled thyme in lieu of chives as I hadn't planned on making this when I got up this morning.


Posted: 10:30 am on February 15th 2010

Re:Red Velvet Cake

The best Red Velvet Cake recipe I have ever used. It is moist and dense and the frosting is perfect texture and sweet but not sugary sweet. It makes an easy 16 servings as it is so rich.Someone had posted that they don't understand the need for the food dye in the recipe. It's a RED Velvet Cake. It's not a brown or black or yellow or white or purple cake. That's why. Jeez, think presentation. Also, adding the food dye does nothing to the flavor but offers a sense of richness and decadence the other colors just don't offer. And, just for the record, if you haven't tried the recipe there really isn't a need for you to criticize using the dye (of which I used 4 tbsp of bakers concentrated gel to get a full rich blood red color.


Posted: 04:35 pm on February 14th 2010

Re:Dark Chocolate Crackles

I made these today based on all of the 4 and 5 star ratings. They weren't bad. They just weren't 5 star. I wonder what they are basing their ratings on. I will say that the orange zest does add a really nice bit of flavor in contrast to the deep dark flavor of chocolate. They are chewy on the inside and just crispy on the outside which is also a really nice texture thing going for it. So, it's not so much that they are bad cookies, they just are the best darn cookies I ever had. They are pretty easy to prepare and once made into balls they would be easy to store in the freezer ready to bake when needed. Everyone seemed to like them but I find most people will eat pretty much any cookie offered and say nice things.They were fine. Not great. Just fine.


Posted: 10:27 pm on January 25th 2010