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Recent Reviews

Re:Individual Savory Horseradish Bread Puddings

They were very good but I thought a bit dry. Perhaps I cooked them too long but I think with a sauce they would be outstanding. Do not whisk your wet ingredients in the 4 cup pyrex. There's too much liquid and it spills out. Just whisk in a bowl and transfer half at a time to the pyrex so it's easier to pour over the bread. Also for the recommended amount of bread by cups, I ended up using like 8 pieces of bread. Perhaps next time I'll just use the suggested 5 slices and forget about the cups. Maybe that's why they tasted dry as well. Nice flavors though!

Posted: 05:47 pm on October 16th 2013

Re:Pumpkin Panna Cotta with Apple Cider Sauce

I've never made a Panna Cotta before but I'm pretty sure I did everything right. My 2 star review is because it was so incredibly sweet and rich that no one wanted to eat it! It looked very pretty like the picture but while I like creamy and I like sweet this didn't do it for me or my family. The Panna Cotta did have nice flavors though but perhaps more milk than cream would've made a difference

Posted: 02:12 pm on October 12th 2013

Re:Chocolate-Beet Layer Cake

Extremely rich excellent chocolate cake. If you live by a Trader Joe's they sell steamed and peeled baby beets in the refrigerated section. One package is just about what you need and it saves a big step in this recipe. Serve with a raspberry coulis on the side to make it even extra special. I recommend making it even the two days before needed. The cake gets better with time!

Posted: 05:29 pm on May 24th 2013

Re:Port Ganache-Glazed Brownies with Dried Cherries

As everyone else said; fantastic. My husband loves chocolate and went nuts over this recipe. I found them almost too chocolatey (If that's really a word) and would appreciate a small square with something like a citrus sorbet. Mine were too fudge like for me but I think I didn't reduce the Port in the cherries enough (which would take longer than the recipe called for). Also, heads up when reducing the Port for the ganache. Port has a high sugar content and burns easily so keep stirring and keep an eye on it. This is definitely better on day 2 and would even be great without the ganache.

Posted: 09:13 am on April 30th 2013

Re:Roast Rack of Pork with a Cranberry-Walnut Crust and Sauce

More time consuming than you think but worth it. I substituted tart dried cherries and pecans because that was what I happened to have on hand. I also added some whipped cream to the sauce to thicken it up just a bit. Flavors improve with time so don't be afraid to make a day ahead.

Posted: 04:24 pm on April 7th 2013

Re:Lemon Curd Cake Filling

It's absolutely delicious with one small downfall. It doesn't make enough. I would double the recipe for the cake filling because we seemed to throw out a bunch of cake trying to incorporate more "curd" into each bite. I even used a box cake the second time to just "make and go" but because of the home-made curd and home made frosting it worked wonderfully.

Posted: 11:15 am on March 28th 2013

Re:Braised Chicken with Gewürztraminer and Grapes

I gave it 5 stars because it was so much better than I expected. I made it twice and it did need a few minor changes though for my taste. I felt the onions cooked too quickly and were a bit "crunchy"so the second time I allowed a lot longer for the pot to cool down more before adding the onions. I also added an extra clove of garlic and was generous with the thyme, a spice I love. My grapes were not in season and were pointless to the dish. Just mushy with no flavor. Unless you have fantastic tasting grapes substitute dried tart cherries shortly before serving. (just enough to warm through). It added a burst of sweetness and texture. As others mentioned, it's not a hard recipe but very time consuming. Make sure you have other things to do around the kitchen or cook another meal at the same time. Make a day ahead! It's worth the wait. Good the same day but fantastic the 2nd!

Posted: 02:24 pm on March 13th 2013

Re:Chocolate Soufflés with Brown Sugar and Rum Whipped Cream

Definitely deserving of a 5 star rating. Easy to make ahead and freeze. Extremely elegant to serve and best of all tastes fantastic. These are a must for a dinner party where your cooking efforts are the day before and you can relax and enjoy your party!

Posted: 07:54 am on December 16th 2012

Re:Potato-Chip Cookies

I love shortbread so they were a hit with me however even "non" shortbread lovers gave it 5 stars. I dipped 1/2 of them in chocolate and that really "dressed" them up. The flavors were more developed after a couple days and while they're good fresh out of the oven, I'd give them a day or two to sit. I know they say in the recipe that when shaping you need to butter and dip the glass in sugar every single cookie and they were right! You do otherwise the glass sticks to the dough.

Posted: 10:43 am on December 10th 2012

Re:Brown Butter Pumpkin Layer Cake

Absolutely fantastic cake! Good the day you make it and great even days later. I read other reviews about having difficulty separating the butter for the frosting and decided to use a REALLY small stainless bowl for the freezer. This made it very easy to separate the browned butter from the dark sediment pieces. I did have to make the cake twice though as I forgot the pumpkin puree the first time. I had the puree on the counter but it's not listed in the cake ingredients per say, just above it and in the direction content, so when I was double checking my steps by ingredients I forgot it.

Posted: 01:07 pm on December 5th 2012