Kimberly Connell Recipe Reviews (Pg. 1) - (16423743)

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Kimberly Connell



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Creamy Chocolate Frosting

Reviewed: Feb. 23, 2013
Fabulous! I doubled the recipe, but only had 6 tbsp cocoa powder, so I added two 1 oz squares of baking chocolate (melted) to my creamed butter. I had to add an extra 1/4-1/2 cup of powdered sugar to adjust for the added fat in the baker's chocolate, but that was no big deal. Super rich, creamy, and divine! Definitely a keeper!!
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Chocolate Cakes with Liquid Centers

Reviewed: Jul. 5, 2012
I also halved the recipe-turned out great! I melted the butter and Ghirardelli 60% cacao bittersweet chocolate in the microwave. I didn't want to break out the double boiler for such a small amount. I added 1/2 tsp vanilla to the eggs and sugar, and another 1/2 tsp of flour, as per recommendations. I sprayed my 8 oz ramekins (not sure how this would work well with 4oz ones-my batter filled the 8oz ones nearly 2/3 full,) liberally with cooking spray and baked them for 11 minutes. They unmolded beautifully and had delectably liquidy centers. Yum!
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Aunt Mary's Chocolate Cake

Reviewed: May 27, 2012
Yummmmmmmy! This cake was scrumptious, fast, and easy! Here are the changes I made, only due to the ingredients I had on hand: I used unsalted butter instead of margarine, whole fat buttermilk instead of sour milk, I sifted all the dry ingredients together a few times, and I did NOT reduce the amount of sugar. The batter was very runny, but even still it baked up fluffy and moist after 25 minutes in my oven (baked in a glass 9x13 dish.) While the cake was still hot, I poked some holes in it with a fork, and poured over a can of store bought chocolate frosting i had melted in the microwave. After cooling enough to eat, it was delectable!! Enjoy this recipe-it's a keeper!!
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1 user found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jul. 1, 2011
Fabulous!! My hubby doesn't eat cheese, so finding a good, cheeseless potato soup recipe is a challenge. I must say, though, that this one fits the bill perfectly! I did make a few alterations to the recipe: I replaced the water with chicken stock and added in two chicken bullion cubes for added flavor. I also omitted the ham (just because I didn't have any on hand) and I can't say I missed it. I added crumbled bacon before serving and it was great. Also, my hubby doesn't care for chunks of onions or celery, so I sautéed them in a little olive oil before adding them in. Aside from the chopping which was a little time consuming, everything was pretty quick and easy. To address the concerns some reviewers had about the soup not being thick enough, be SURE you cook the flour/milk/butter mixture the full length of time recommended so that it thickens adequately. I also took a few ladles full of soup and pureed it in the blender before adding it back to the pot. This added alot of creamy thickness. Overall, an excellently tasty potato soup recipe that has quickly become a family favorite!!
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6 users found this review helpful

Chocolate Cream Cheese Frosting

Reviewed: Jun. 21, 2011
While this frosting had an excellent consistency, the taste of the unsweetened chocolate was far too bitter for my family's tastes. I'm sure a dark chocolate lover would probably enjoy the chocolate "punch" this frosting provides, but it just wasn't for me. I would like to try it again with semi-sweet chocolate and I think it would be wonderful.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 21, 2011
This cake was awesome! I even forgot to put in the chocolate chips, and it was still divine! I would like to note that the cake was a very dense cake, but it was incredibly moist and delicious. One thing that I did find is that the batter is VERY thick, almost like a thin dough-I attributed this to the instant pudding mix thickening up. This didn't affect the end result, but it was not what I was expecting during the mixing process. The recipe states to use a 12-cup bundt pan, but all I had was a 9-cup and it worked out fine. I simply trimmed the raised portion after cooling before inverting the cake. I took the advice of some other reviewers and lowered the temperature down to 325 after the first 30 minutes, and this seemed to help the inside cook thoroughly without creating crusty edges. I did have to increase the cook time to about 60-70 minutes total, though.
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9 users found this review helpful

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