MalenaSoquel Recipe Reviews (Pg. 1) - Allrecipes.com (10228822)

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Blonde Brownies IV

Reviewed: Jan. 4, 2013
This recipe was delicious! We put in a mixture of butterscotch and chocolate chips and it was great. the batter tends to be very thick, and it is important to spread it evenly in the pan so it cooks evenly. I also cooked the blondies for 30 minutes instead of 15 because they were still a bit mushy at 15 minutes. Instead of just sprinkling the butterscotch & chocolate chips on the top, we also mixed them in with the batter. -Madeleine & Julia
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Flourless Chocolate Cake I

Reviewed: Nov. 1, 2008
This recipe pulled me in with the 18 oz of chocolate it called for. Oh how I love chocolate. Oh how I had such high expectations for this cake. And while I have rated it four stars, it was a bit disappointing. First, why 4 stars. Well, it cooked really well. Conceptually, a flourless chocolate cake baked in a water bath could be a real disaster, and this definitely was not. The directions were easy, it was easy to remove from the pan (which is not always the case with flourless cakes), and it definitely tasted very rich and chocolatey. Now, why I was disappointed. Because of the fact that it had SO much chocolate (and I should have thought of this), the texture and taste very much resembled a fabulous recipe I have for chocolate satin icing that has been refrigerated. That is to say, it almosts tastes like a piece of chocolate rather than a cake or torte, and the texture is dense. Now I know this is all the qualities you are supposed to like in a flourless chocolate cake, but it was just too much for my taste. I would have liked it to be a bit lighter, and I think a recipe with less chocolate would be more to my liking. As far as modifications I made that worked well: I used a 9" deep cake pan, and it was fine (had trouble finding a 10" pan). Also, I used a combination of Scharffenberger chocolates - the bittersweet (around 80%) and a few midway bars at about 60% and a few bars which gave it a rich flavor. If ultra dense and superchocolatey is what you want, t
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Dec. 6, 2007
Very tasty. I have made this salad twice now. It is good with spinach as well. Re: the gorgonzola, I would recommend using domestic rather than imported as imported tends to be creamier and less clumpy and therefore does not incorporate as evenly into the salad. Also, I found the candied walnuts to be a bit sweet and would probably in the future make it using 1/2 cup walnuts and a little less than 1/4 cup sugar. Overall, an excellent, elegant salad.
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49 users found this review helpful

Harvest Pumpkin Soup

Reviewed: Dec. 6, 2007
WOW. Elegant. Subtle. Mellow. This soup exceeded my expectations. The only drawback is that the pumpkin prep is a bit time consuming, especially since, due to my small kitchen, I have a small Cuisinart and had to puree the pumpkin, then the puree and stock, in batches. But it was oh-so-worth-it! The sage and nutmeg were subtle. It tasted like an elegant first course at a fine restaurant, really! Very easy to prepare and easy to make in advance of serving, and I would recommend making the puree of pumpkin and stock and adding the whipping cream just before serving. It also re-heats well.
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3 users found this review helpful

Mint Chocolate Truffle Cookies

Reviewed: Dec. 6, 2007
These cookies were OK, but a bit lackluster and bland tasting, more like a mellow brownie with peppermint. The plusses are that they are very easy and cute looking. The so-so aspects are that they are not all that flavorful. If I were to make them again, I would use dark chocolate as the semi-sweet chocolate is much too bland for my taste. These would be a great cookie to make for a school bakesale with a toddler or elementary school-age child due to their ease of preparation.
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