Kirsch Recipe Reviews (Pg. 1) - (10829859)

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Hasty Chocolate Pudding

Reviewed: Jan. 14, 2008
Tasty and easy. I made a quarter of the recipe over the stove. I dumped the dry ingredients [including Droste Dutch-processed cocoa] into a pot and gradually added the milk [1% lowfat milk]. I stirred constantly with a fork until everything seemed dissolved. Then I turned on the heat and kept it low while constantly stirring and scraping down the sides. In five minutes or so I had a delicious and chocolate-y treat. Thick and smooth, too. As good as store-bought pudding. [Probably better since you actually know all the ingredients going in it.]
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Chocolate Crinkles III

Reviewed: Jan. 13, 2008
I followed the recipe exactly, except I did as one reviewer suggested and stuck the dough in the freezer for about 45 minutes. Then I used a lightly oiled tablespoon scoop to drop the dough into the confectioner's sugar. I rolled it around for a bit and then formed it into a ball before plopping it on a cookie sheet covered with parchment paper. I squished the dough balls down a bit before baking for about 15 minutes. The cookies spread a lot more than I thought they would, so I'm glad that they were placed about 2 inches apart. [I actually like the flatter version more than the little mounds you see in the photos] Despite the extended baking time and flat-ish shape, they still came out chewy and soft and fudgy [maybe a tiny bit crisp or hard on the sides]. They really are brownies in cookie form :D [Note: 1/4 a recipe yielded 10 cookies. I used a rounded, generous tablespoon for each cookie.]
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Annemarie's Lemon Bars

Reviewed: Dec. 8, 2007
1) changed the number of servings to 24 when making the curd 2) added a few extra squeezes of lemon juice, no more than a tsp 3) sides of the pan seemed a tad short so there wasn't enough room for a bit of the curd [also, I didn't know this at the time, but it was about 7 in rather than 8] 4) crust seemed a tad too soft, although the edges were slightly browned. too much butter, too little baking time? I followed all the other directions and despite my griping, they still came out wonderful and delicious. I'll definitely make them again =]
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 18, 2006
Okay, conclusions I have reached after making the fudge twice [without vanilla, nuts, or a candy thermometer]: (1) The types/amounts of chocolate and sugar are all a matter of preference. I thought the original recipe (with 1 cup milk and 2 cups semi-sweet chocolate) was fine. My friends, however, thought that it was too sweet and couldn't even finish one piece. (2) When I followed the advice of some reviews and reduced [halved] the amount of butter used, the fudge became dry and hard. When I used the suggested amount of butter the fudge was much more pliable and soft. I think I also detected a slight buttery taste, however. What appears to be grease seems to unfailingly appear on the surface of the chocolate but I wouldn't recommend blotting it. That seems to dry out the fudge. (3) Like some other reviewers, I found that the fudge became somewhat crumbly and grainy after mixing in the chocolate. I guess it sets extremely quickly, although I'm not sure why. I just ignored this and pressed it into a pan lined with foil. After an hour or two in the fridge, it looks fine and tastes delicious :) [Despite, again, the original crumbly and greasy texture]
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