OrangeNougat Profile - (187831480)

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Member Since: Oct. 2012
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Recipe Reviews 3 reviews
White Chocolate Raspberry Cheesecake
I am absolutely amazed by how great this looked and tasted. Looks: The marbling tip was key. Looked as good as a bakery. Looked so much nicer even than the photo at the top of the recipe page. Focus on gently dragging the raspberry dribbles, not so much the batter. Taste: A-mazing. Moist. Recipe calls for baking time of 55-60 minutes. I used convection baking and removed it at about 53m. I wasn't sure if the center was done as more than just the very middle jiggled when tapped, but I left it in the pan while it cooled and it was perfect. Other: 1) I used choc graham crackers and they worked well. I used a whole box because I wanted a thicker cake than most. Only issue was there wasn't nearly enough butter to mix all those together. So, the crumbs weren't staying together when I'd cut a guest a slice. I'll use more butter next time. See if that helps. 2) I used about a cup more white choc chips than called for. Right move. 3) I felt it was hard to strain the raspberry seeds. This was the only painful part of it all. Perhaps I'll try pre-made raspberry sauce/jam as suggested by others.

0 users found this review helpful
Reviewed On: May 8, 2013
Easy Pie Crust
I've relied on this recipe year after year when needing a quick, no fuss crust for holiday pies (saves time when so busy with so many other menu items for Thanksgiving). It isn't the most flavorful or flaky, in fact, it can be a little grainy. Don't let that discourage you from trying it. Because, still, it's simple and let's the pie ingredients and toppings be the hero. So I consider it more of a practical base for my pies, not a component of the pie I expect guests to comment/compliment on.

1 user found this review helpful
Reviewed On: Nov. 5, 2012
I took these to a dinner party and they were a total hit! People couldn't believe how amazing they were! I am so glad I read the reviews before trying to make these or I think my first time would have been a disaster. Some of the key points to remember include: 1) cook/stir the mix in the saucepan for longer than you think. When you think it's done, heat a little longer. The mix has to get rather firm before taking you're done. 2) Transfer heated mix to bowl and put in freezer for as long as possible. I used an aluminum bowl without any oil and it came off fine. I left it in the freezer almost an hour, which was long enough for it to stiffen all the way through. 3) I sprayed my hands with PAM and it really helped prevent the mix from sticking while I was rolling the balls. 4) Double the recipe, as the original recipe only yielded about 15 balls for me. But I like big balls so...Make them smaller if you want more. I don't think you can have too much. Just refrigerate or freeze any leftovers for periodic treats or another dinner party. Definitely use a mix of toppings to roll your balls - the variety keeps it interesting and looks better when presented on a platter. I rolled some in powdered sugar, some in chocolate sprinkles, some in crushed Nilla Wafers, and some in coconut (my favorite!!!). Enjoy!

10 users found this review helpful
Reviewed On: Oct. 22, 2012

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