KellyM Recipe Reviews (Pg. 1) - Allrecipes.com (14090370)

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KellyM

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Chef John's Pavlova with Strawberries

Reviewed: May 9, 2012
Followed recipe and it came out fantastic. Video was very helpful, and also pretty funny. I didn't crack the surface-- didn't see the need for that. Instead of dotting the top with berries, I macerated some strawberries & raspberries in sugar, and then reduced the juice down to a syrup, and grated a little lime zest into it. Once syrup cooled, I poured it over pavlova & whipped cream.
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7 users found this review helpful

Raspberry Walnut Torte

Reviewed: Mar. 13, 2013
Came out great. I followed the recipe pretty closely. I substituted strawberry jam for raspberry (because that's what I had on hand) and used ground almonds instead of walnuts. Cake was firm but surprisingly moist and very flavorful. I think I actually liked the cake even better than the frosting (which isn't normally the case for me).
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3 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Mar. 28, 2013
Dense, dark chocolate was soft and moist. An edit: Instead of water for the syrup, I used strong coffee with a tsp of vanilla extract. It didn't impart a coffee flavor to the cake, just enhanced the chocolatey taste. Because the cake is SO dark and rich, it really needs something creamy to serve with it, and some acid to cut the richness. I decided to top my cake with whipped cream and balsamic-macerated strawberries. (Toss cut, fresh strawberries with 1/3 cup of sugar and a healthy splash of balsamic vinegar. Allow to macerate for an hour. Pour 4oz of heavy cream in a stand mixer and whip until soft peaks form. Add macerated strawberries & their juices. Finish whipping cream until stiff peaks form. You can either spread the whipped topping over the cake itself & decorate with thin slivers of strawberry, or simply serve it on the side. Tasty either way)
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Jam Filled Butter Cookies

Reviewed: Oct. 13, 2013
Make these every year for Xmas. My husband is originally from England where he says they're called jammy dodgers. I like to use apricot jam bc of the tartness, but strawberry & raspberry works too. I've even tried it with orange marmalade.
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 24, 2013
Instead of chicken breasts, I use skinless boneless chicken thighs instead-- it's more flavorful (just sear in a pan first). I add a diced sweet potato into the mix too. And instead of using canned soup (very high in salt and just... well, gross), I use chicken stock, 1/4 cup of apple cidar vinegar, and a few dashes of worcester sauce.
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1 user found this review helpful

Peppernotter (Scandinavian Christmas Cookies)

Reviewed: Oct. 13, 2013
I make these for Xmas every year, along with other types of cookie. I usually add more pepper and more sugar-- to make them more sweet and more peppery
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1 user found this review helpful

Apple Crumb Pie

Reviewed: Oct. 13, 2013
Needed a easy, no fuss dessert to use up all the local apples we had picked. This came out very tasty. With some good quality vanilla ice cream its even better.
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Russian Tea Cakes I

Reviewed: Oct. 13, 2013
I make these every year for Xmas. My mom used to make these using black walnuts, which was awesome too.
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1 user found this review helpful

Rich Chocolate Truffle Pie

Reviewed: Mar. 3, 2014
Easy enough and tasted fine. Didn't blow my socks off or anything, but pretty good.
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Chocolate Rum Balls I

Reviewed: Dec. 19, 2013
So I gave it 3 because I changed the recipe around a lot. Instead of rum (because I don't like rum), I used bourbon. And instead of walnuts, I used toasted pecans. I added a 1/2 tsp of cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice. I also cut down on the amount of sugar in the "rum" balls. I like them just fine-- They certainly are boozy, though. I'll be interested in tasting them in a few days, after the flavors have a chance to meld and the booziness mellows. If not, then I'm sure I'd make these again, but I might put in 1/4 cup of booze rather than 1/2 cup.
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Easy Mochi

Reviewed: Feb. 10, 2013
Following this recipe resulted in an indestructible blog the consistency of rubber cement that was impossible to meld into any shape whatsoever.
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3 users found this review helpful

 
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