Ben Profile - Allrecipes.com (10564255)

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Ben


Ben
 
Home Town:
Living In:
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Italian, Mediterranean, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Reading Books
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Chocolate cake with ganache, decorated
Chocolate cake with ganache
About this Cook
My favorite things to cook
Anything do-it-yourself Food interests: breads, cheeses, beer/wine (brewing), sausage, desserts. Also interested in home-grown produce.
Recipe Reviews 9 reviews
Classic Tapioca Pudding
I made quadruple for a party, and the ratios seemed good. I used non-instant tapioca, and it was in danger of burning in the pan. If you use non-instant, soaking it for a few hours or so might help. I also added about 1/2 tsp ground cardamom (maybe 1/4 to 1/8 tsp for the 6-serving recipe), which I learned about from an Indian chef. I really like the cardamom flavor.

0 users found this review helpful
Reviewed On: Jan. 1, 2013
Grandma's Lemon Meringue Pie
I made this yesterday. It turned out really good. My meringue did weep a little, and there was a little water under the meringue, but I suspect that is the fault of the humid and rainy weather (I didn't know that affected meringue), the fact that I hand whipped the meringue (I don't have an electric mixer), and that my oven is small and crappy. However, the taste was excellent, and the curd thickened very well. I will definitely make this again.

1 user found this review helpful
Reviewed On: Jul. 11, 2010
Chocolate Cookie Buttercream Frosting
When I made this frosting (for a cake), this is the first time I made frosting from scratch. I found it to be pretty easy, but here are some observations I made concerning the instructions: 1. You absolutely have to sift the powdered sugar and cocoa powder. 2. I found it worked best when I first mixed the super-softened butter and about 1/4 to 1/2 of the powdered sugar, very thoroughly creaming them together with the spatula. 3. Heating the milk a bit (to about drinking temperature) helped. 4. After creating a thick cream of the butter, sugar, and milk, I worked the rest of the powdered sugar and cocoa in until it was smooth. One of my great aunts always made a family-favorite chocolate cake. Now I know why it tasted so good--she used home-made buttercream frosting. =)

2 users found this review helpful
Reviewed On: Apr. 4, 2010
 
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