LoveoftheDark Recipe Reviews (Pg. 1) - (14314445)

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Old Fashioned Coconut Cream Pie

Reviewed: Feb. 19, 2014
I used 1 cup canned coconut milk, and 2 cups half and half, and otherwise followed the directions exactly. Absolutely stunning pie! So creamy, and delicious. I had no issues with it firming up like some people did, but most of those people seemed to be using corn starch instead of flour.
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Baba Ghanoush

Reviewed: Jan. 27, 2014
It was terribly bitter, and bland. I had to add quite a bit more lemon juice and salt to make it even remotely palatable. Maybe I had eggplants that were too bitter, but mine turned out awful.
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Diane's Colcannon

Reviewed: May 27, 2012
Diane thank you for posting a colcannon recipe that did not involve boiling the meat or cabbage! unfortunately too many cooks are hell bent on boiling the flavor right out of their food, and adding bland on top of bland, and relying on salt to give it any amount of flavor whatsoever. when you saute the cabbage in the bacon drippings, it adds a heavenly layer of flavor and it is absolutely a joy on the taste buds. Please people, sautee the cabbage like Dianne suggests, and you will never cook "traditional" Irish Colcannon again.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 27, 2012
This is the perfect recipe with ONE minor alteration. DO NOT USE melted butter. Use softened butter, and you will get a thick chewy cookie, and you won't need to refrigerate the dough at all. I'm surprised that I haven't seen any mention of this yet. If you use melted butter for chip cookie recipes, or you will get flat crispy cookies. other than that one minor alteration, these are absolutely the best cookies I have ever eaten. There is a special place in heaven for the creator of these delicious morsels.
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