Roland Profile - (15482882)

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Home Town: Niles, Ohio, USA
Living In: Austin, Texas, USA
Member Since: Mar. 2012
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Camping, Biking, Walking, Wine Tasting
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banana peanut butter cheesecake w/ choc ganache
banana peanut butter cheesecake
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Recipe Reviews 7 reviews
Best Chocolate Chip Cookies
very nice cookie! Normally I don't make changes to recipes until round 2, but I made an exception this time. I'm tired of "flat cookiies", so I followed the advice from the bakers I work with. I melted and browned 1 stick of the butter and then blended it in with the softened butter. This technic brings out the nuttiness of the butter. And because I wanted a little bit of volume from these cookies, I cut back the baking soda to 3/4 tsp. and added a 1/2 tsp of baking powder. Of course I refridgerated the dough for 1 1/2 hours prior to baking as usual. The results turned out well and I have a great tasting, thicker cookie! The next time I make this, I will be cutting back on the brown sugar to 3/4 cup. I used chocolate chunks and peanuts this time and this recipe yielded approx. 30- 3" cookies.

6 users found this review helpful
Reviewed On: Jun. 6, 2012
The Whole Jar of Peanut Butter Cookies
**WARNING** This cookie MUST be accompanied by a large glass of milk!! Very good cookie! I'm not a huge fan of peanut butter cookies but these turned out delicious. I followed the recipe ingredients with no substitutions. I did however sprinkle sugar on each ball prior to pressing. I also refridgerated for 3 hours. I found a 13 and a half minute bake to be perfect. Thanks for sharing!

3 users found this review helpful
Reviewed On: Jun. 4, 2012
White Chocolate Raspberry Cheesecake
I'm giving this recipe 5 stars. It deserves it. This cheesecake is very rich and decadent! I followed the recipe as is except for baking technics and a berry switch. I replaced the raspberry with blueberries. I did this for 2 reasons. I like blueberries better and no seeds so no straining. As for baking technic, I used a 9" round cake pan and lined the bottom with wax paper for easier removal. I baked my cake in a water bath at 325 for 55 minutes and then cracked the oven door open and shut it off. I let the cake sit for 1 hour and then refridgerated. The only other tip I can give you is if your using a stand mixer to make your cheesecake, use slowly while mixing to reduce the air in the mixture and take your time incorporating the eggs. After cooling, when you flip it over to remove, rub a hot towel over the bottom to loosen the crust and it should come right out. EXCELLENT RECIPE! Thanks for sharing!

3 users found this review helpful
Reviewed On: May 28, 2012
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