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Great, easy recipe, and it can be scaled down if, like me, you only have four ramekins. Quick tip for those who hate waiting for the froth to subside: pour the cream mixture into the ramekins, then light your hand torch and quickly whisk it over the tops. The froth will disintegrate.

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10 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Aug. 16, 2011

One of the easiest, best chocolate cakes I've ever had. I imagine you could customize this recipe all kinds of ways. I used Irish Cream instead of coffee liqueur, and it was excellent. Probably would be fantastic with any liqueur. I even used a cake mix with pudding in it in addition to the box of pudding. No problems.

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3 users found this review helpful

Basic British Scones

Reviewed: May 3, 2011

Wonderful! I followed other reviewers' advice ans used half white flour, half wheat, subbed baking powder for the soda and cream of tartar, subbed butter for margarine, and flattened the entire dough into a 1/2" thick circle before cutting into wedges. Baked perfectly and reheated well. I might try letting the dough rest a few minutes before baking next time.

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2 users found this review helpful

Easy Devonshire Cream

Reviewed: May 3, 2011

Good basic recipe. As written, it's not very sweet, but you can adjust that to your liking. The cream cheese taste is strong when it's fresh, but much less prominent the next day (I used 4oz light cream cheese and would probably use another ounce the next time). Using Mascarpone instead of cream cheese might be a nice alternative.

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Fresh Blueberry Pie II

Reviewed: Jul. 7, 2012

The price of blueberries always drops around my birthday, so I make this pie every year for myself. The only thing I tweak on this recipe is I add about twice the amount of lemon juice because I like the fruit to be tart. Other than that, this is fresh, easy, and delicious.

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1 user found this review helpful