Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

paintchipgirl

member

Recent Reviews


Re:Glazed Vanilla Bean Doughnuts

Excellent doughnut. I omitted the vanilla bean seeds but will try again with next time. The dough was very soft and a bit wet but still easy to work with. The doughnuts fried up beautifully in the one-minute-per-side time-frame. Delicious.


Posted: 01:45 pm on January 25th 2014

Re:Pumpkin Tartlets

These are very tasty and really cute. I made them for my daughter's preschool class for their Thanksgiving feast. They were the perfect size. I even made a little leaf cut out cookie from the spare dough to decorate the top. The dough is delicious and easy to handle, especially if you use a tart tamper.


Posted: 09:24 pm on November 14th 2008

Re:Fastest Fudge Cake

Very good. But from the photo I expected something more dense. (My rating is not reflection on the recipe; it's a comment on the photo!) The cake is chocolaty but still cake-like; not fudgy like a flourless cake. The ganache is a nice way to dress up the single cake layer. Great weeknight dessert. My family enjoyed it.


Posted: 10:26 pm on February 17th 2008

Re:Chocolate-Glazed Éclairs

Excellent recipe. I've made it several times now and it always works. However, I wish the author had stated what size star tip to use. If you make the shells too large, you will not have enough filling for a dozen. I use an Ateco #846. Remember to whip the chilled pastry cream a bit before folding in the whipped cream. I never do get the completed filling entirely smooth but it never seems to matter. The ganache recipe does make quite a bit more than you need, but the extra whips up nicely as chocolate frosting for cupcakes. Delicious!


Posted: 10:18 pm on February 17th 2008

Re:Butter Pie Crust

This is my go-to pie crust recipe that I have been using since the issue first came out six years ago. I use it for all my pie baking, including single-crust pies (freeze the extra or just make a half-batch) and tarts. It has more sugar and butter than other recipes I've tried and that is its charm. Delicious. And you really can roll it out right after mixing.


Posted: 09:28 pm on January 31st 2008

Re:Crème Brûlée

Dessert doesn't get any better! I have made this recipe numerous times since it was first published. It never fails and it is the most luxurious texture you've ever tasted. Be sure to cover the pan with foil and do not underbake. A kitchen torch is the best way to caramelize the sugar. Try it!


Posted: 05:46 pm on December 16th 2007

Re:Chocolate-Nut Wafers

I make these cookies every Christmas and they are always fabulous. While not as pretty as the checkerboard cookies in this same article, the Chocolate-Nut Wafers are still very elegant and very satisfying. They have a chocolaty flavor, a crunchy texture due to all the nuts, and a nice hint of spice from the cinnamon. I have occasionally substituted pecans for the walnuts, too. Delicious. Dough can be made well in advance and frozen. I've also frozen the baked cookies with much success.


Posted: 11:15 pm on November 26th 2007