ven8zia Profile - Allrecipes.com (16570755)

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ven8zia


ven8zia
 
Home Town:
Living In: San Jose, California, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
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Recipe Reviews 12 reviews
Brownie Chocolate Chip Cheesecake
I made this cheesecake in a Dutch oven on a campout (see photo). It was a complete hit. The only changes I made were: using a different brand of brownie mix, mixing the mini chips with a little flour as suggested by another reviewer, and adding a topping of sour cream mixed with a little vanilla and sugar. For anyone interested, here's what I did: I mixed the cheesecake batter at home because I wasn't going to have a mixer at the campground. At camp I made the brownie mix and poured it in the bottom of a 12" Dutch oven (with feet - important!) lined with a parchment paper liner trimmed to fit the oven. I baked the brownie part for about 45 minutes with 7 coals on EACH the bottom and the top. I then let the brownie cool for a little bit while I mixed the flour-coated chips into the cheesecake batter and got some more coals going. I poured the cheesecake batter over the brownie crust and baked that for about an hour (started checking it at about 50 min.), this time with 6 coals on the bottom and 8 or 9 on top. At about 40 minutes I had to add a few more coals to the top (but none to the bottom, as I didn't want the brownie to burn). When the cheesecake was set I removed it from the coals and set it aside to cool with the lid slightly ajar, for about 45 minutes. At that point I put on the sour cream topping, sprinkled the top with more mini chips, and placed the whole (now cool) Dutch oven in a cooler with ice. I let it chill in there for a couple of hours before serving. Voila!

0 users found this review helpful
Reviewed On: Jun. 15, 2014
Yost Chocolate Cake
The cake recipe itself was great. I was concerned that it might not be quite chocolately enough with just the cocoa powder, so I took a dark chocolate bar and grated it into the dry ingredients before mixing them into the wet. The cake was very moist and everyone loved it. The frosting was very, very sweet--too sweet for me. Again, it wasn't very chocolatey so I actually almost doubled the amount of cocoa powder, but I think when I make this cake again I'll use a different frosting recipe. I did like the frosting consistency, though.

1 user found this review helpful
Reviewed On: May 6, 2013
Banana Sour Cream Bread
This recipe made enough batter for two 9x5 loaves plus six big muffins. I followed the suggestion to up the oven temp to 325 and that worked well. It was a little less dense than I expected but maybe that was because I only had 5 bananas on hand. The flavor is very good. Not sure I'm a huge fan of the cinnamon sugar coating but my son liked it.

0 users found this review helpful
Reviewed On: Dec. 13, 2012
 
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