kristenc687 Recipe Reviews (Pg. 1) - Allrecipes.com (12859528)

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Very, Very, Very Good Cheesecake

Reviewed: Feb. 14, 2014
I usually don't care much for cheesecake at all, but this cheesecake is very rich in flavor and has a light, creamy texture. Mmmmm, mmmm! I always assumed that cheesecake would be difficult to make too, but this was super easy and absolutely perfect! I actually did a half recipe, so I only needed to cook it for about 40 mins to get the internal temperature to 150. This cheesecake, like any other, should be pretty jiggly in the center once you turn the oven off. You then let it cool in the oven with the door ajar for 30 min. At that point, run a knife around the outside, leave in on the counter in the spring form pan until 100% cool, then refrigerate overnight before slicing and serving. The key to know is that your cheesecake will never LOOK done. Just check internal temp or go by the time and have faith that it's fine.
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Mom's Best Peanut Brittle

Reviewed: Aug. 5, 2012
This is the best peanut brittle I've ever had! I live in Virginia, so I've had tons of brittles, but this one was perfect on every note--not too buttery, not too sweet, not overly airy or crumbly, and since I did a rounded 1/4tsp, the saltiness was perfect for me too! I don't have a candy thermometer, so I used the cold water test. However, I must say that you can really just go by color. Once it gets to the color that we all know brittle to have, go another minute and you're done. I forgot about the fork tip and I spread with a rubber spatula, which was less than ideal, because I ended up with 2 small holes. Not bad, but not perfect on my part. I spread some Godiva semi sweet baking chocolate and a touch of dark chocolate on half and did a light sprinkling of table salt on top. Yum!!! I think that this is actually better in a 9x12 pan, rather than the suggested one.
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Fluffy Pancakes

Reviewed: Jan. 30, 2012
The absolute best pancake recipe, hands down! Not even the restaurants can top this one. The pancakes are fluffy and soft with just the right amount of a slight chewiness to make the stand up to syrup and have a great mouthfeel. The flavor is also great--just the right amount of sugar, not too sweet, but just enough that you might even want to sneak one of these tasty pancakes plain. Yum, yum, yum! I do like to increase the vanilla to 2-3 tsps.
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PHILLY Spicy Thai Soup

Reviewed: Dec. 1, 2011
Oh My GOODNESS! One of my coworkers brought this soup in for our potluck and it was a total hit. I'm a great cook, and I work often with SE Asian flavors, and although this is mild enough for someone unfamiliar with SE Asian cuisine, it definitely has enough of that flavor to make you feel all warm and fuzzy. The consistency is nice and creamy, and the cilantro adds the perfect pop of brightness. What a delightful party in my mouth! Everyone was begging to know who on earth made this amazing soup and no one believed that my male coworker actually made it himself!
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Aunt Johnnie's Pound Cake

Reviewed: Dec. 1, 2011
The texture of this cake is a definite 5 stars; however, the shortening is really difficult to cut through to actually get some flavor into the cake. The fact that the sugar amount was cut from the traditional pound cake recipe that I use in my family, which is an equal measure of sugar and flour (thus you'd need an extra 1/2c of sugar here, if not more to account for the shortening), caused the flavor to take a real hit. I strongly suggest using 3 cups of flour. I'd also do two tsp of vanilla and 1/4-1/2 tsp of almond with 1/4-1/2 tsp lemon. Also, I'd definitely go with the other reviewer's suggestion to use butter-flavored shortening. Maybe a tsp of fresh lemon or some zest in lieu of lemon extract would cut through the shortening taste nicely as well. I just can't emphasize the gap between the excellent texture and the less than stellar flavor in this cake. I actually did sour cream as a sub for milk, since I was out of milk, and that worked very well. Something a bit off-putting is that this cake comes out pretty white. Don't look for a browned top. Just wait for a springy top.
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Easy OREO Truffles

Reviewed: Dec. 26, 2010
Ugh! These truffles are amazing!! I just couldn't stop popping these little delights into my mouth :P! My sister-in-law brought them over to our Christmas dinner and the delicious fudge-y goodness is just ridiculous! They taste like someone slaved over them watching every single step painstakingly to get perfection into these little bite-size treats. Mmmmm mmm! NOTE: Not good for those who don't like dark chocolate; however, they are surprisingly not overly sweet at all.
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