CheesecakeFanatic Recipe Reviews (Pg. 1) - (11635292)

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Dark Chocolate Cherry Fudge

Reviewed: Oct. 15, 2011
Amazing fudge! I used two dark chocolate bars, large marshmallows snipped into quarters, almond extract and glace cherries instead of dried. The result was exactly what I envisioned: rich, creamy fudge that recalls black forest cake. The flavour combination is sophisticated and uttely addictive. I stirred in the cherries last, quite gently. A definite must try!
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70 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Feb. 3, 2012
This recipe delivered. I was having friends over for dinner and realized half an hour they were supposed to arrive that neither of my pizzas had gone in the oven and no food was on the table. I could not afford for anything to go wrong as I was flying around the kitchen, defrosting pita, putting out dips, grilling veggies and assembling my two pizzas, and this pizza crust recipe did not disappoint. After prebaking for five minutes the crusts (I made two crusts from a single recipe) puffed up well and were beginning to brown lightly. The toppings went on and in about fifteen minutes (slightly less) I had two show stopping pizzas on my hands. My guests raved and kept eating the pizza despite their complaints of being so full that they would explode. The result in itself would be reason enough to make this recipe, but it is also one of the easiest crust recipes out there. Try it and you'll be glad you did. This is the only crust recipe I'm using from now on.
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Deb's Scallops Florentine

Reviewed: Feb. 24, 2012
Well...this recipe made me a hero at my house :D I made this for my mothers birthday, and she loves seafood so I wanted to make sure I made her the best thing possible. Well, this is it. I did modify it, as per the other reviewers suggestions: used half and half instead of heavy cream, used a pound of scallops and just under a pound of shrimp, didn't pre-boil them but cooked it all for 30 minutes. I added an 8 oz bag of spinach to the cream mixture as it cooked, as well as some garlic. I actually had my wisdom teeth taken out the other day so I was holding a bag of peas to my face and had the brainwave "why don't I add some of these?" so I tossed them on top of the seafood, poured the spinach cream on top and sprinkled some Parmesan, Italian seasoning, basil and a tiny bit of cayenne pepper on top. I didn't bother with any other cheese or the breadcrumbs. I served it with whole wheat fettuccini noodles and it was a home run, in the grandstands, grand slam, world tournament winning meal! We were all freaking out over how good it was. The only thing I might change for next time is to reduce the butter slightly ( I doubled the sauce) but that might have been my fault in the first place since I just eyeballed the butter. Thanks for the smashing recipe to make for my mom!
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Rich and Delicious Banana Bread

Reviewed: Jul. 10, 2012
This recipe is OUTSTANDING. I've baked banana bread for coffee shops the normal way but this recipe exceeds anything I've ever made before, and I've made a ton of banana bread. Seriously, this is the banana bread that dreams are made of. I used all brown sugar (I didn't have any white), margarine for shortening, added some baking powder, a tblsp or so of cinnamon, about a 1/2 cup of light cream and about 2/3 of a cup of oats. I baked it all in an 8x8 pan for about 35 min at 325. The banana bread that came out is as close to perfection as I've ever gotten: super moist, intense banana flavour, a sweet hit while still tasting smooth and mellow. Thank you! I had no eggs at home so this bread was intended to simply fit my ingredient availability but ended up exceeding all expectations and will now definitely be my go-to recipe!
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Cinnamon Swirl Bundt Coffee Cake

Reviewed: May 27, 2013
This cake tasted wonderful and pretty easy to boot. The directions are pretty strange but if you do it the normal way (as in butter+sugar, then eggs, the vanilla, then dry ingredients alternated with sour cream) the result is fantastic. I ended up using less flour (about 1/2 a cup less) and a bit less sugar, and since I had no sour cream I used a couple packages of my fat free/sugar free yogurt that I had in the fridge and the final product was still deliciously moist. Instead of incorporating the cinnamon sugar into the batter (why would I want to do that?) I put half the cake batter into the bundt pan, sprinkled over the cinnamon sugar and dolloped the rest of the batter on top. Voila un cinnamon swirl. This cake was super tasty, pleasantly but not coyingly sweet and moist almost like a cinnamon bun at the very centre. In short, a cake that is very easy to get addicted to! Thanks so much for the recipe :)
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