Stef Profile - Allrecipes.com (187052329)

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Stef


Stef
 
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Member Since: Nov. 2012
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Recipe Reviews 4 reviews
Pumpkin Cheesecake in a Gingersnap Crust
I made this yesterday and served it today for dessert after our Thanksgiving dinner - it was a hit! This is a well-written recipe. It actually came out right on the first try without me having to make any major changes. I omitted the nuts because not everyone in my family likes them - this had no ill effects on the outcome. I also used sour cream instead of heavy cream for a little extra flavor. I baked it in a water bath to prevent cracking and it came out beautifully. No, the texture is not as firm as a NY cheesecake, but I think it's appropriate for a pumpkin cheesecake - it's not as if it has a pudding-like texture like those awful no-bake "cheesecakes" - the texture IS lighter, but holds its shape like a proper cheesecake should. In the future, I may try the recommendations of substituting canned pumpkin pie filling and slightly tweaking the spice profile; however, this recipe is still great as is. I will be using it again.

0 users found this review helpful
Reviewed On: Nov. 28, 2013
Jewish Apple Cake I
This was my first bundt cake and I must say I am quite pleased with it. The texture is awesome - crispy on the outside and moist and tender inside. I would not recommend making 1 1/2 times the batter as some have suggested. The volume of the cake is just right as is - it bakes into a perfect ring shape. I guess if you wanted more of a volcano shape, you could use more batter, although I'd be afraid it would overflow as it baked. My personal tweaks were as follows: I diced my apples (12 oz. - about 3 medium) and tossed them with 1 tablespoon cinnamon and 1/4 cup brown sugar instead of using the 2 tsp. cinnamon and 5 tsp. white sugar, then folded them into the batter. Having no orange juice, after wracking my brain I decided to use Triple Sec instead (1/2 cup), which seemed to do nicely. I also increased the vanilla to 1 tablespoon and added 1 tsp. nutmeg for extra flavor. Finally, I topped the cake with a simple caramel glaze (1/4 brown sugar + 1/4 cup butter + 1 tsp. milk), which was awesome. The only thing I'd do differently next time is increase the amount of apples (probably a full 16 oz.) and this cake would be truly perfect. BTW, mine baked in only 65 minutes, so keep a close eye on it.

3 users found this review helpful
Reviewed On: Mar. 9, 2013
Crisp Oatmeal Cookies
I was drawn to this recipe by the word "crispy" in the title. There are many recipes for soft and chewy oatmeal cookies and few for crispy, which is what I was looking for. Since I wanted a crispy oatmeal raisin cookie that spread out nicely, I omitted the coconut and used raisins instead of chocolate chips. I used butter instead of shortening. To ensure crispness, I used 3/4 cup white sugar and 1/4 brown instead of 1/2 and 1/2, but I think they would've still been fine if I'd stuck to the original proportions. They were nice and crisp and just a tad chewy in the very center. For the desired flavor, I added 1/4 tsp. each of cinnamon and nutmeg. I didn't want them overly brown and crisp on the bottom, so in lieu of greasing the cookie sheet I used parchment paper. Next time I will go half and half on the sugars as per the original recipe, since they got almost too crispy when completely cooled, but I will keep my other tweaks. These cookies taste great! BTW, 12 min. at 350 worked for me. They were a perfect golden brown and the picture they show doesn't do the cookies justice. Almost forgot, added an extra 1/4 cup oats, too, and got about three dozen. You'd have to roll these mighty small to get four.

1 user found this review helpful
Reviewed On: Dec. 20, 2012
 
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