Katierose Recipe Reviews (Pg. 1) - Allrecipes.com (15402858)

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Irish Car Bomb Cake

Reviewed: Mar. 17, 2012
I overlooked the Jamison syrup so it was a little crystallized and that turned out to be everyone's favorite part of the cake - the crunchy part. Only used one stick of butter in the frosting which seemed like the perfect amount to frost my 9 x 13 cake. My Guiness syrup caramelized beautifully, I added about a tablespoon of brown sugar to it. I thought it balanced out the flavors of the Jamison, Guiness and baileys very nicely. It did taste like an Irish car bomb.
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Fabulous Wet Burritos

Reviewed: Apr. 23, 2012
I was leery of this recipe because of all the canned ingredients, especially the canned chili. But the finished product didn't have a "can" taste and was actually pretty good. I did add more spice to the meat as I like spicy/hot food. But this is a very good base recipe... Next time I will add things like peppers, mushrooms, black beans, corn, tomatoes to the filling.
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1 user found this review helpful

Apple Turnovers

Reviewed: Apr. 23, 2012
Fairly easy and very delicious. I brought these to work, made recipe as-is, and everyone said they were the best turnovers they've ever had. Even better than the bakery. Both times I made these my sauce never did thicken up but it didn't really seem to matter. I did not do any of the cinnamon and sugar on top and I did not brush with egg wash. I think they are perfectly fine as written.
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2 users found this review helpful

Key Lime Pie VII

Reviewed: Apr. 23, 2012
Not the BEST Key Lime pie I've ever had, but very easy, quick and refreshing. I will make it again.
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1 user found this review helpful

Cake Balls

Reviewed: Apr. 24, 2012
Yuck. Soggy, canned-frosting-flavored cake. Between the mushy cake and the waxy outside candy coating, the textures are very unpleasant.
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9 users found this review helpful

Chantal's New York Cheesecake

Reviewed: May 5, 2012
Great texture and great flavor. I did change a few things but nothing major. I didn't have graham crackers to crush up but I did have a box of graham cracker crumbs. I used 1 cup crumbs, half a stick of butter and 1 T. white sugar for the crust and it was perfect. Instead of vanilla extract in the filling I used vanilla bean paste which tastes better and is prettier (you can see the bean flecks in the cheesecake). Mine did not crack and I took extra precautions to make sure that it didn't - I took care not to overbeat and I used a water bath. I took the advice of one reviewer and didn't check the cheesecake after 1 hr. of baking. I just baked for 1 hr. and then shut the oven off. It was baked perfectly. I did let it cool in the oven for about an hour, then I took it out to loosen the edges and put it back in to finish cooling for about another 2 hours. It did have a slightly eggy flavor and I think I will use a little lemon emulsion next time to take care of that. I will also maybe try dialing down the temp a little bit as the top got a little darker than I wanted. But overall it's an outstanding cheesecake and I will make it again.
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Amaretto

Reviewed: May 5, 2012
Easy and delicious! Not QUITE Disaronno, but a good substitute! Makes great gifts.
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2 users found this review helpful

Sour Cream Coffee Cake III

Reviewed: May 20, 2012
I followed the recipe to a T. Great flavor and very moist but a little dense for my coffee cake tastes. Everyone else loved it though so I will make it again.
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2 users found this review helpful

Reuben Dip

Reviewed: May 30, 2012
Good. No need to grease the pan, which I was wondering about. Next time I will use 1 c. Thousand island dressing instead of half dressing and half mayo. I served it with little crisp pieces of rye bread.
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1 user found this review helpful

Peanut Butter Cup Cookies

Reviewed: May 30, 2012
Made these and brought them to work. Two thumbs up from everyone! I noticed that they are done in the oven when the middles collapse a bit. Foolproof and delicious!
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4 users found this review helpful

Scrumptious Strawberry Shortcake

Reviewed: Jun. 4, 2012
Easy and delicious! A little on the dry side but I liked that... It soaks up more strawberry juice that way. I think next time I will sprinkle cinnamon and sugar on the shortcakes before I bake them.
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3 users found this review helpful

Apple Crisp II

Reviewed: Jun. 13, 2012
Fantastic! I doubled the topping, added a little nutmeg to the apple mixture and used apple juice instead of water. I did not cut down on the amount of liquid - I used 1/2 cup and it made the perfect amount of appley, caramely syrup. Fuji apples are my favorite and they did not disappoint in this recipe. Served with vanilla bean ice cream... Hard to beat!!
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Making Crispy Onion Rings

Reviewed: Jun. 16, 2012
Good flavor... If you can get the breading to stick to the rings during frying. Most of mine fell off. I tried regular Panko as well as mixing in some Italian Panko. Both were good. Very crunchy.
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Chunky Cheesecake Brownies

Reviewed: Jul. 15, 2012
Great taste. I baked them for 45 minutes and even though they didn't look done (despite the crusty top and pulling away from the edges of the pan) I took them out because I did not want to overbake. Let cool completely and when I cut into them it was almost all raw dough. Delicious raw dough, but they were nowhere near done enough.
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Creme Brulee II

Reviewed: Dec. 18, 2012
I did go with the 4 egg yolks and 1/3 c. sugar based on reviews and it turned out fabulously. Baking time was about 50 minutes. My only problem was that all the vanilla bean specks sunk to the bottom of the ramekins and were not distributed throughout the custard like I thought they would be. Any thoughts/suggestions?
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Chocolate Syrup

Reviewed: Dec. 18, 2012
Delicious! I made this syrup to drizzle over a mint chocolate chip cheesecake that I made (I modified Chantel's New York Cheesecake from this site) and it was great. Not grainy at all, which apparently is an issue for some people who have attempted homemade chocolate syrup.
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Perfect St. Patrick's Day Cake

Reviewed: Mar. 18, 2013
I gave this 4 stars instead of 5 just because of the frosting. What is listed is definitely not enough for a layer cake. I made a batch and a half and even that was barely enough. Next time I will make a double batch and there will be a next time because it was fabulous! One other thing I will do differently next time is making the ganache. Instead of heating the cream and pouring over the chocolate, I will melt it all together in a double boiler because not all of my chocolate melted. Put your frosted cake in the fridge while the ganache is cooling. I drizzled the ganache in a pattern over the top of the cake because I don't like it too thick and overpowering. For the frosting, I used the amount of Bailey's that it called for but found that it needed more liquid so I alternated adding more Bailey's with milk. It was perfect.
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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Mar. 26, 2013
I made this recipe as written (besides the addition of a water bath) and was not thrilled. I guess it's just personal preference, but I did not like the ricotta texture of the cake. I will stick with Chantal's New York Cheesecake from this site.
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Limoncello

Reviewed: Mar. 26, 2013
Decent. Too sweet. Next time I will look for a recipe that calls for Everclear instead of vodka and that also includes milk.
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Perfect Lemon Curd

Reviewed: Mar. 26, 2013
Makes a good, easy lemon curd. Nice balance of tart/sweet. I had to cook mine for way longer than 6 minutes to get it to thicken. Maybe next time I will use the same recipe but use Meyer lemons. I did not temper the eggs and it was just fine. Just heat it slowly. Great topping for ice cream, angel food cake, cheesecake....
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