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Recipe Reviews 17 reviews
Pumpkin Pecan Biscotti
I like the concept, but as is, they really didn't turn out as I would have preferred. First, to those who complained of blandness, that's because there is a lot of flour in this recipe. On my second go-round, I used just 2 c. flour (I altered a bunch of other stuff the second time, too, but I'll just write my own version of this another time; I also believe there to be too much sugar in this recipe, too). Mind you, BISCOTTI IS SUPPOSED TO BE A MILD FLAVORED COOKIE!!! Second, I am always befuddled at how people get acceptable results with such high oven temps. My oven does NOT run hot (I never have problems with other recipes), and just about every biscotti recipe I try baked at this temp turns out with a mild burnt taste on the outside and is soft in the middle. I honestly bake mine at only 300-degrees and I just bake them slightly longer so they dry thoroughly. Anyway, not terrible, though not spectacular. Sorry! I like the pumpkin-y taste, though!

1 user found this review helpful
Reviewed On: Sep. 19, 2014
Old-Fashioned Chocolate Fudge
I give this only three because when I made it exactly as stated, it tasted much too dark (to the point where it tasted more like cocoa powder than chocolate) and would not set. I tried some of the other reviewers recipe alterations and liked the taste a bit better, but then found it to be too sweet after cooling. And it still came out like soup. So then I made it to my tastes: 2.5c sugar, 2/3c. cocoa powder, 6T. butter divided, 1.25c. milk, 1T. vanilla, and 1/4 t. salt. Loved the taste...had to cook it to 255 in order for it to get to a soft ball when dropped in cold water. It COULD be that my thermometer is inaccurate, but I cook candies (taffy, caramel, etc) frequently, and I never have problems when following the instructions (at least not by a difference of 14 degrees). Anyway, I chose to use this recipe because of the method--I'm kind of old school that way :) I will say this, though, don't judge the taste until after it has cooled and set completely. It will likely taste dark when it is still warm and soft, but the sweetness intensifies with cooling. Good method...generally accurate instructions, thought the ingredients could use a few tweaks, but overall not bad.

2 users found this review helpful
Reviewed On: Aug. 1, 2014
Chef John's Italian Meatballs
Excellent! To be totally honest, though, I've never made homemade meatballs...eek! I buy the store-bought frozen kind (and I'm now hiding my head in shame...) Anyway, we really liked these. They were very simple--you must do a little bit of planning, obviously, as you can't just throw these into a dinner you've started at 5:00! But in spite of that, still very very simple. The meats I had on hand were 1.25 lbs. ground turkey, 1.25 lbs. ground beef, and 1 lb. ground venison; in total, 3.5 lbs. of meat. I used these three meats in total and adjusted the rest of the ingredients accordingly. Definitely held up really well! I'm proud to report I won't be buying those "artificial ingredient bombs" from the freezer section again!

0 users found this review helpful
Reviewed On: Jan. 27, 2014
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