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Lemon Cupcakes
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Recipe Reviews 15 reviews
Chocolate Cookie Cheesecake
This cake was brilliant! I didn't change anything deliberately, but I forgot to add the brown sugar to the base. It came out great, so it was ok. Whoever said you could bake this in a 9" must have a very very tall cake tin, as I tried it and found that I couldn't possibly fit the batter in. I left about 2" on the top for the sour cream mix but realised that the cake rose and cracked. I baked it for around 50 mins in my fan assisted oven. Let it cool for quite a bit, waiting for it to go down so I have room for the sour cream. I only managed to fit in a very thin layer. The cracking didn't matter since the sour cream evened everything out. I baked it for another 10 mins, then turned off the oven and left it in for another 30 mins. Then I let it cool for a bit before putting the cake in the fridge with a stainless steel bowl to cover it. I had massive trouble getting the ganache topping, I must have heated the cream too fast and it all curdled. I just melted some dark chocolate instead and poured it over. Next time I will do it the known way of heating cream and adding it to the chocolate rather than putting it in the pan altogether. The cake itself was eaten a day after and it was very very yummy, everyone was pleased. Will bake again but in a 10" and maybe use a waterbath to prevent cracking.

2 users found this review helpful
Reviewed On: Sep. 12, 2010
Five Minute Ice Cream
If you have a good heavy duty blender, use a few ice cubes to upp the volume. You can all sorts of quick "ice creams" use frozen banana slices (slice and freeze openly in your freezer) and omitt the cream. Add a cup of fresh spinach to get some vitamins too, you won't taste it but makes it go green! I also like to sweeten with agave or honey or maple syrup. If you want it to be VERY thick add some xantham gum (1/2tsp when doing 4 servings) it will thicken your ice smoothie a lot! You can experiment with any frozen fruit and add whatever you like, vanilla is always good!

2 users found this review helpful
Reviewed On: Feb. 20, 2010
Caramel Shortbread Squares
I have had better millionaire's shortbread before. This recipe only gets 3 stars because it isn't very CLEAR. It does not say if you're supposed to stir the butter/milk/sugar combo in the pan or just leave it. Since it says ti beat it after it has been boiled for 5 mins. I assumed you're supposed to leave it alone (when you melt sugar you're not supposed to stir it until a certain temp.) I did that on a VERY low heat and found that the sugar was burnt and the caramel was grainy and had a lot of black bits in it. So the second time (I threw away the first batch), I melted the butter first, then added the condensed milk, then the syrup and then the sugar, mixed it and let is get to a boil on the lowest heat possible and yet again, the sugar burnt. I accepted defeat and used it anyway, it tasted very good, just like twix but it just didn't look smooth or golden. The shortbread too, was grainy, nut velvety smooth and buttery rich like the shortbread I'm used to. I looked up other caramel shortbread recipe and almost all call for caster sugar and not granulated sugar, which would result in a finer shortbread. Also, on its own it tastes bland, I'd suggest to add some salt to it. All in all, it tastes good but isn't great, I'd definitely look for a different shortbread recipe and stir the caramel the whole time until thickened.

0 users found this review helpful
Reviewed On: Feb. 15, 2010
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