MSA Profile - (10479755)

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Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Indian, Italian, Middle Eastern, Mediterranean
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Recipe Reviews 12 reviews
White Chocolate Raspberry Cheesecake
This was a HUGE hit, both at home and at work. My coworkers loved the "oreo cookie" touch. It takes some time and is very rich, but if you like rich cheesecakes, it is worth it. I used 2 c oreo cookies minus the cream, 1/2c butter and 4 tbsp sugar...I baked just the crust for 10 minutes at 350. Lowered temp to 325 for the cheesecake. Choclate: used stovetop, much easier that way. Syrup: Used seedless raspberry preserve. Creamcheese/sugar: used 1 tbsp cornstarch, it prevents cracks, and added vanilla beans to the sugar. Used a bain marie (waterbath, used greased wax paper at the bottom of the pan before putting the crust, makes removal easier. Greased sides liberally, prevents cracking. (Wrap bottm and sides in foil before putting it in the bain marie). Cake was done at 50 minutes. Let it sit in the oven for 3 hrs till both the oven and the cake cooled down, and then in the fridge overnight. It was delicious. Btw this was my first attempt at a cheesecake and it came out perfect after the steps one at work believed that I had never baked a cheesecake before!

2 users found this review helpful
Reviewed On: Sep. 17, 2012
I have made it twice and it was a huge hit. I took a lot of suggestions from the other reviewers, made 1.5 times the sauce, cut the baklava 1/2 inch from the bottom and poured cold sauce on warm baklava. I also made the sauce ahead of time and refrigerated it. I used a light coat of butter for each layer of dough. This was so good! UPDATE: Made this a few more times and I barely used 1/4c butter. I toast the nuts in the microwave. I make the sauce and nuts 1 day ahead of time when I have people over, less work on the day itself!

11 users found this review helpful
Reviewed On: Apr. 10, 2011
Mom's Chocolate Chip Cookies
These are really good and the proportions of the ingredients are perfect. I used Ghiradelli semi sweet chocolate chips and they were great because the cookies were not overly sweet. I used 1/2c margarine and 1/2c butter to minimise spreading and they turned out very well. 10 minutes was the perfect baking time for my oven. I brought these to work and they were all gone by noon! This weekend I will try them with the cheesecake or white chocolate pudding flavour. I also think that there is a lot of scope for playing around with flavors...PB/butterscotch chips and caramel/cheesecake pudding etc...

2 users found this review helpful
Reviewed On: Apr. 8, 2011
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