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Magic Peanut Butter Middles

Reviewed: Aug. 10, 2014
These are wonderful cookies - especially for those of us that love peanut butter and chocolate! The recipe may sound a little labor intensive but it is not. As suggested by other reviewers, it is best to chill the peanut butter balls. I flatten the chocolate batter in the palm of my hand and put a "dimple" in the middle, place the chilled peanut butter ball there and then fold the chocolate batter up and around it. Mine end up being about golf ball size. I flatten slightly with the decorative bottom of a glass dipped in sugar. That makes a pretty, gift type cookie. Do not over bake or they will be dry!
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Chef John's Classic Beef Stroganoff

Reviewed: Aug. 10, 2014
This was an excellent recipe! Thank you, chef John for passing it on. Even my fussy husband liked it! I found that the recipe, as listed, was enough for two large dinner servings with a lunch portion left over. I made it exactly as listed with the exception of the amount of sour cream. This is a very rich tasting dish and I'm not real crazy about sour cream in recipes. I added only about 1/4 cup and it was a hit all around - for both myself and my husband!
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Fudge Truffle Cheesecake

Reviewed: Oct. 17, 2012
AWESOME! I made this as a "test" to see if I wanted to add it to my desserts list. I have a small baking business here in Costa Rica. According to all of my friends and neighbors who were my taste testers this one is a keeper! It is extremely rich and dense - a small piece goes a long way. As others have stated, make sure that ALL ingredients are at room temperature prior to pulling it together. The result will be so much creamier. I would serve this with only a small dollop of lightly sweetened whipped cream as anything else might be a little on the "too sweet" side. Enjoy!
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