Chaychee Profile - (13377935)

cook's profile


Home Town: Provo, Utah, USA
Living In:
Member Since: Nov. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Low Carb, Dessert, Kids, Quick & Easy
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Recipe Reviews 3 reviews
Creamy Buttercream Frosting
If you make this don't use salted butter otherwise it just tastes like whipped butter. I actually ended up using about 3 cups of powdered sugar because otherwise it just tasted like butter. I was aiming for a light buttercream frosting. Next time I will make traditional buttercream frosting, then whip some cream and fold them together to get the lighter texture I want. I ended up adding 2 TBSP. cocoa powder and 1/2 cup of powdered peanut butter to make give it a pleasant taste and mask some of the butter taste.

1 user found this review helpful
Reviewed On: May 24, 2011
Fruit Pizza II
This recipe would've turned out really good except for the fact that I under cooked the crust. My oven is older and tends to run a little hotter than it should so when it said 10-12 minutes to bake the crust I took it out after 10. It looked golden brown on the edges and I didn't want to over cook it (no one likes a hard cookie). I let it cool and then put on the creamcheese spread and then the fruit, and the glaze and refridgerated it. When i went to serve it, the crust was stuck to the pan (even though I had sprayed it with cooking spray). As I got further in the the center of the pizza the crust was doughy. It's not like I could pop it back into the oven to make it a little more done so I ended up throwing the whole thing away. What a waste of time/$. I was so disappointed, especially because I'd been craving it for 2 days (I'm pregnant). Next time I will use shortening to greast the pan and cook it for at least 12 minutes and check the center to make sure the crust is done before I go adding the toppings.

7 users found this review helpful
Reviewed On: Nov. 19, 2008
New York Cheesecake III
I've never made a cheesecake before and honestly my cooking skills are lacking experience but I DO know how to follow a recipe. I followed the recipe exactly and it didn't turn out so well. I used a 9x13 pan instead of the 10'' springform pan because I wasn't sure what that was and was certain I didn't have one. (But the recipe says you can use a 9x13) I made the crust and seemed to turn out nice in the beginning. I baked the cheesecake, following the directions about turning the oven down, etc. I didn't open the oven a single time and my cheesecake had huge cracks in it (that wasn't supposed to happen, especially since I didn't open the oven) Also, When i went to serve it the crust was burnt on the bottom and wouldn't come out of the pan even though I sprayed it with cooking oil spray as directed in the recipe. Don't get me wrong, it tasted good but the presentation wasn't good at all so I'm glad I gave it a trial run before making one to take to Thanksgiving dinner with the family. I guess next time I would try using shortening to grease the pan and not bake the crust first/seperately. I would do it all at the same time since the crust was very burnt.

2 users found this review helpful
Reviewed On: Nov. 19, 2008
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