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Bredie

Reviewed: Mar. 30, 2011

Love it - so authentic!

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Increased the cocoa to 1 cup. Added 1/4 cup applesauce. Batter was very thin, but I went ahead! I made 2 x 8 inch rounds and 10 cupcakes with 1/4 cup batter each. It was perfect - this does rise up a lot, so leave space in your pans. I baked for 20 minutes until a toothpick came out clean. PERFECT! It has a soft light very moist texture and I needed a change from my usual dense chocolate cake. I added Kahlua Ganache for the fill, covered it in Chocolate buttercream, piped on some pink buttercream roses and it looked amazing - and tasted just as good! It did seem 'sticky' when I took it out, so do make sure you wait a little to take out of the pan and make sure you grease and flour your pans well.

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Chocolate Ganache

Reviewed: May 9, 2010

I made a batch to go inside a cake and whipped it up....it takes a while, I kept wondering if it would work, but it did. I made another batch and added a tbls of butter to shine up the glaze to pour over the top. I used chocolate chips instead of chopped chocolate and it worked perfectly. I used the ganache under fondant icing and it created a very smooth surface and a wonderful taste. I will be using this recipe over and over and over. (and in secret so I don't have to share licking the mixing bowl!)

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Too Much Chocolate Cake

Reviewed: May 9, 2010

I made this to cover with fondant for a mothers day cake. I used the recipe exactly with big chocolate chips...I quite liked the cruch they gave, but may use mini chips for a smoother texture next time. I used 2 x 9 inch pans and baked for 48 mins. Stuffed the middle with whipped ganache and covered with a ganache glaze then fondant. It held the icing wonderfully, tasted amazing, kept fresh and squishy for 2 days before serving and was devored in rapt silence! It is very rich, so it is nice to serve with vanilla ice-cream and in small portions. This will be my 'go to' chocolate cake recipe.

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Sausage, Bacon, Apple and Cornbread Stuffing

Reviewed: Nov. 27, 2009

Made this for thanksgiving. Increased cornbread and decreased dry bread mix as I had cornbread to use up - would do this again next time. I also added a handful of cranberries which made it look beautiful. I also used more sausage links and less sausage meat as that is how I could buy them, again the links were a huge hit and people have requested more next year! I assembled the dry ingrediants the day before and just added the broth on the day. It made enough to stuff the turkey and have a large casserole dish to bake up. It was a huge hit and will now be on our families 'official' thanksgiving recipe list! Delicious

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Oct. 15, 2009

Fantastic! I don't bake much, but these were so easy. I also used the microwave to melt the chocolate. Cake batter turned solid after a while in the fridge (and stayed that way after coming back to room temp). This also filled 11 muffin holes. I had them in the oven for 10 minutes, the middle looked completely uncooked and the whole thing was very wobbly, but I took them out and as soon as they had been out for a minute they gained some firmness (which makes it easier to peel off the paper). If I had left them in longer they would have been overcooked. I will be making these at every opportunity!

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2008

Just devine! I used pork sausage meat and doubled the level of sage. We stuffed half in the turkey and half was baked alone. It was very popular and tasted fantastic, complementing the turkey perfectly. I actually had a bowl of stuffing on its own the next day! Will make this again for sure

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 28, 2008

This was my first cheesecake and my first thanksgiving (I am from the UK). An Aunt was bring her famous pumpkin pie so I made this as a second option. I added a tiny bit more pumpkin, about a 1/3 cup. I didn't even get a slice of the cheesecake as it went so quickly and the pumpkin pie only had one slice taken! It got rave reviews even from people who are not cheesecake fans. A definate tradition now!

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Grandmother's Buttermilk Cornbread

Reviewed: Apr. 1, 2008

As a brit married into an american family I was determined to learn good ol American cooking. This recipe is great - easy to follow and I have now made several variations: Muffins, muffins with corn and my family favourite, I cut back a little on the sugar and add a cup of grated chedder and some pre grilled bacon pieces to the original recipe and make them into muffins. DEVINE!!!

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