kr4k3n Recipe Reviews (Pg. 1) - (15180806)

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Buttermilk Pancakes II

Reviewed: Sep. 7, 2014
Add 1/4c of Ricotta cheese to the wet mix... PERFECTION! Key factors to making these: 1) Make sure the griddle is HOT. drops of water should dance before they sizzle. It's probably hotter than you think. They only take a minute or so on a side. 2) Do NOT over-mix. Don't go all OCD and try to make it smooth. Whisk by hand until the lumps are about even. TIP - mix your eggs separately-This makes it smoother when you whip the complete (eggs included) wet mix and you won't stress the lumps. Yes, the Ricotta adds lumps, but don't sweat it - under heat, it all smoothes out.
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Caramel Popcorn

Reviewed: Nov. 22, 2014
I modified this by adding a cup of broken mini-pretzels and a half-cup of pecans to my halved recipe. DELICIOUS! The amount you add is arbitrary so have fun! Why 4 stars?.. Length of time to make this. Had an emergency "What's for desert" last night and all signs pointed to Caramel Corn. I only left it in the oven for 15min since everyone wanted it right away. If you don't do the full-bake, it will still be delicious but the corn won't be crisp (adding the nuts and pretzels made up for this.).
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Fried Ice Cream

Reviewed: May 21, 2012
Simple, delicious and... CHEAP! This great combination will impress your guests and is a treat to make. *make sure to keep your oil at 375* and count a quick 15sec max. Believe it or not, you can burn fried ice cream! Make these balls a day in advance and keep them in the remaining flakes while they chill in the coldest part of your freezer (bottom). I have made these several times and packing solid scoops that are nicely round and solid make it much easier.
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Peppermint Bark

Reviewed: Dec. 4, 2014
Separation anxiety solved. I did a LOT of research on the separation issue and red a TON of reviews. Mine didn't have any issues (lie... I had a couple minor bits that separated). 1) Control your TEMPER. When you melt it, the molecules get all crazy and you need to re-align them to make a bar. Tempering makes the chocolate harder and looks better. It's not hard, but you do need to use a candy thermometer to monitor it. This keeps the cocoa butter in the chocolate from "blooming" which means it moves to the surface creating a oily'ish layer that the white chocolate won't stick to. I probably butchered all that but here is an excellent article on it: 2) Build a mint bridge. After reading the reviews about too-hard candy, I used Bob's Sweet Stripes. They are more like a butter mint (not rock hard). I took the time to sift out the small parts and dust so that there wouldn't be a "dust" layer between the chocolates. Also, it looks better IMHO. when you press the candy into the chocolate, it bonds to it and the exposed parts are ready to latch onto the white layer. Guys... it's like rebar! 3) No oil. I'm sure it helps to smooth it but I thought it might not let it harden enough. 4) No refrigeration. Set it aside while you work on the white. When complete, just let it harden. Theory: the cold contracts the layer, let them cure at the same rate=better bond. 5) Score the back before breaking.
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