stephanie Recipe Reviews (Pg. 1) - (16345748)

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Ghirardelli Chocolate Raspberry Cheesecake Hearts

Reviewed: Feb. 13, 2012
For the latest reviewer I have the same questions. I just baked mine in the 9x13 pan and its much to thick to cut with any cookie cutter. I believe the people that cut it with a cookie cutter made them before the recipe was revised to 4- 8oz creme cheese. I realized I had a pampered chef heart shaped bread pan so I'm going to try cutting the hearts with that. Next time I'll either double the crust recipe and make 2 9x13 pans or half the recipe. Sorry I think we are in the same boat as for now. Good luck!
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The Best Rolled Sugar Cookies

Reviewed: Apr. 22, 2011
Perfect for fondant covered cookies I just added a little more sugar (1/2 C). I've made a lot of sugar cookies and this one just may be the best yet.
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Pecan Tarts

Reviewed: Dec. 11, 2010
The taste of this crust is amazing but it is very tedious to work with. It was a little sticky and found it a little difficult to form into the mini muffin pan. It was worth the hastle I may trying to add a little more flour next time. Very tasty treat!!!!
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Chocolate Covered Cherries

Reviewed: Nov. 28, 2010
I have been making chocolate covered cherries for years. Last year I tried something a little different and I soaked the cherries overnight in bourbon to give them a slight liquor flavor. I'm not a bourbon drinker but these were eaten up very quickly. Excited to let this new batch "ripen" to see if the filling is nice and soft. Recipe was very easy!
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3 users found this review helpful

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