Sarah Profile - (13330201)

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Recipe Reviews 7 reviews
Sopapilla Cheesecake Pie
Everyone loved this, even the hardcore anti-sweet people gave in and took more than one piece!! This is extremely impressive as they can resist absolutely anything else sweet-related. The only downside to this recipe is that it's harder to make than it sounds. Especially rolling out the crescent roll dough. It wouldn't roll out easily so I just patched up the pieces on the top and bottom. It turned out great in the end anyway; it was just troublesome to handle. I also simply put the sugar and cinnamon topping first and melted the butter, drizzled it on top of the cinnamon/sugar and popped it in the oven. I ended up using just 1/2 cup sugar though as 3/4 was a lot (gave about a cm of height as the topping!). Otherwise everything else was amazing!

1 user found this review helpful
Reviewed On: Sep. 17, 2011
Oaty Cereal Bars
It was too sweet with the honey--I had to use 1/4 cup sugar. There wasn't enough peanut butter taste to my liking, and it didn't stick together in the end with just the honey. The end product was a crumbly mess that fell apart completely when I tried to cut it into actual bars. I think I'll use 1 cup peanut butter, 1/2 cup corn syrup (I think the corn syrup makes it stick together better), and use 5 cups toasted oat cereal and 1 cup oats. Forget the honey--the taste might be great, but it won't be sorely missed.

0 users found this review helpful
Reviewed On: Jan. 31, 2009
Aunt Teen's Creamy Chocolate Fudge
It's only good for it's addition of the marshmellow creme. It really all depends on the quality of chocolate you use, NOT on how good this recipe is. I tried to melt all the sugar, but it took 3 hours to do so on low-medium heat (any higher, and the concoction would burn and leave brown bits floating around, which is not pretty to see). When the sugar STILL hadn't been completely melted, the end product was grainy. However, since I used Guittard chocolate chips (which are superb for cooking or baking), my fudge came out as a success, even with the grainy texture. I just convinced everyone that it was grainy because I put crushed chocolate candy pieces in there. Anyway, this recipe doesn't really work, but it IS creamy thanks to the marshmellow creme. But it won't make a smooth end product. The taste is stellar, but the texture is not. Also, if you use Nestle Tollhouse or Hershey's or even Godiva's chocolate chips for this recipe, you'll come out with an average fudge dud that'll only taste like chocolate chips. NOT good. Use imported chocolates, like Guittard or Callebaut, and you'll be able to convince people that you bought this fudge from a good chocolate store.

2 users found this review helpful
Reviewed On: Jan. 7, 2009

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