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Recent Reviews

Re:Chocolate Chunk Scones

I've made these lots of times and have tweeked the recipe. I find it works better and faster to grate the cold butter into the dry ingredients. I use one full egg and one egg yolk and the 3/4 c of cream for the wet ingredients - seems to make a moister, higher, less dense scone. I often reserve a tablespoon of the wet ingredients fro the eggwash rather than using another egg. I often measure out the dry ingredients and grate the butter in the night before and then just mix in the wet ingredients the morning of - takes less than 5 minutes to make. I find baking at 375 instead of 400 makes for a less browned scone.

Posted: 10:40 am on June 2nd 2017

Re:Triple Caramel Cake

My brothers' favourite cake ever! Moist and tasty. I add 2 pinches of salt to the caramel sauce because it tasted a bit flat to me without it. Watch the colour of the caramel. My family doesn't like dark caramel so I add the cream as soon as all the sugar is dissolved but others may like a darker character to their sauce. We add Skor bits over the cake for a "Caramel, Caramel, Caramel, Caramel cake" as it is known in my family.

Posted: 02:21 pm on December 27th 2013