Wendy Profile - Allrecipes.com (18750819)

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Recipe Reviews 14 reviews
Hong Kong Style Egg Tarts
I'm Chinese. Now while it was good, it's not as rich as what we're used to from the Chinese bakeries. I have other recipes which are richer and more authentic which calls for extra yolks and that makes the difference. I decided to try this recipe anyway since with the other recipes, I always end up throwing away the whites (despite plans to make meringues or whatever with them) and decided to give this a try. While the family liked it as a custard pie, it doesn't really quite qualify as a Chinese "don tot" recipe. After reading other reviews that the filling and crust are too sweet, I decreased the sugar to 1/2 c, and used a ready-made flaky crust. It was just sweet enough - although may not be sweet enough for others as I always try to make recipes healthier e.g., by reducing sugar and replacing oil with apple sauce, so we don't like very sweet desserts. I also made it into one large pie instead of small tarts. The temperature was too high, and was burning the crust and top, so I lowered it to 350 F / 175 C (convection oven). This photo is of the tart made on a whim so would've presented it better had we had guests :-).

0 users found this review helpful
Reviewed On: Nov. 23, 2014
Black Magic Cake
Wonderful recipe, even with substitutions! Didn't have buttermilk so used skimmed milk with 1 tbsp vinegar; didn't have enough cocoa so added melted baking chocolate; decreased oil to 1/3 cup to lower the calories (every bit helps, right?); and decreased sugar to 1 1.2 cups. Came out moist and delicious! Baked in 2 silicon cake pans. For kids, frosted part of cake with whipped ganache. We found very chocolaty - perhaps it helped to add the melted baking chocolate! Recipe a keeper for sure!

1 user found this review helpful
Reviewed On: Aug. 31, 2013
Easy Sugar Cookies
Great recipe although it too sweet for me, especially with the added sprinkled sugar. I'll decrease the butter to 1 cup next time! Otherwise, perfect!

0 users found this review helpful
Reviewed On: Nov. 14, 2012

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