love4EJ Recipe Reviews (Pg. 1) - Allrecipes.com (187893863)

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Chantal's New York Cheesecake

Reviewed: Jan. 18, 2015
I've made this cheesecake many times and it always gets rave reviews. However, I don't care for the crust so I use my own Oreo crust recipe - 2.5 cups ground Oreo cookies (centers removed), 5 tbsp melted butter, 1/3 c sugar, 1/8 tsp salt. I usually follow the directions and leave the cheesecake in the oven for 5 hours after baking but this last time I didn't because I was pressed for time. After it was done baking I cracked the oven door open and used a wooden spoon to keep it from closing. I let it sit for about 20 minutes then pulled it out and let it cool on the counter for about an hour before putting it in the fridge to chill. No cracks. I believe it's because I baked it in a water bath. I wrapped my 9" springform cheesecake batter filled pan with 2 layers of aluminum foil and set it inside a 12" round pan. I poured about 1" of boiling water into the larger pan. Then put it in the oven to bake. The steam from the water helps keeps the cheesecake moist and prevents cracks. In fact, once I didn't use a water bath and the cheesecake cracked even after letting it cool in the oven for 5 hours.
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Old Fashioned Coconut Cream Pie

Reviewed: Jan. 21, 2014
Amazing. Not too sweet nor too rich. Just perfect. Used homemade whipped topping (8 oz carton heavy whipping cream, 1 tsp vanilla extract, and 2 TBSP powdered sugar) but followed the rest of the recipe to a T. Next time will try frozen or fresh coconut in the filling.
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Roasted Swiss Chard with Feta

Reviewed: Sep. 26, 2013
Delicious!
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Pumpkin Mochi

Reviewed: Sep. 2, 2013
Out of this world. Everyone who tries this just loves it. I've made it twice. The second time the only thing I changed was I halved the recipe in an 8x8 pan. I thought because I was making a half batch that I could just halve the baking time. Not so. It still took nearly an hour to bake (50 minutes). I used glass pans both times and didn't grease them. I didn't have a problem with the mochi sticking. Try this, it's unique and amazing!
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4 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Jul. 2, 2013
I wanted to use up some buttermilk and mangos that I had. I usually make mango blueberry muffins from this site but wanted to try something different. Coincidently this recipe was one of the featured photos of the day. And it being Naples' recipe made it even more appealing. (I'm a huge fan of her reviews) Let me tell you, I'm sure happy I made this. It's fabulous. I used mangos and blueberries. For those that have a problem with the mango measurements being vague (i.e. 1 mango) the average mango yields about 1 cup of fruit after it is seeded and diced. My mangos were on the small side so I diced enough to fill one cup. As I was making the crumb topping I thought oh my gosh this is a LOT of topping but I trusted that Naples knew what she was doing. And it is a crumb cake after all. The amount of topping turned out to be just perfect. I used a 9" springform pan and baked it for 10 minutes longer (reduced heat to 325 after 50 minutes). I tried a piece straight out of the oven because I couldn't wait and although it was delicious I knew it would be better a few hours after it cooled when the cake got a chance to set. And I was right. Don't know how I kept from eating the whole thing. I can't wait to eat it for breakfast tomorrow because I know it will be even better. Thank you Naples!
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Judy's Strawberry Pretzel Salad

Reviewed: Jun. 30, 2013
Oh my goodness this was delicious. I brought it to a potluck as a dessert and everyone loved it. I followed the directions almost to a T. The only thing I did differently was after stirring in the berries and allowed them to thaw a bit, I used kitchen scissors to snip them into smaller uniform sized pieces for more even distribution. I used a greased glass pan and was a bit worried when I pulled the baked crust out of the oven and it was sliding around the pan. Although I was tempted to bake it longer I followed other reviewers' advice and left it as it was. I'm so glad I did because after it cooled it set up very nicely. I love this recipe because I can make it even when strawberries aren't in season because the recipe calls for frozen. I ate it the next day and like it even better because the crust softened a bit and all the flavors were able to marry. Will make this again and again and again...
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Chef John's Buttermilk Fried Chicken

Reviewed: Apr. 22, 2013
Honestly I've never had success with any of Chef John's recipes but this one came out delicious. My family loved it. I used chicken tenders instead of cut up chicken.
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Kelley's Peach Cobbler

Reviewed: Apr. 22, 2013
I whipped this up as my guests ate their dinner. It was so easy and everyone loved it. I followed the advice of the other reviewers and halved the butter. Served it with vanilla ice cream. Delish!
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Photo by love4EJ

Macaron (French Macaroon)

Reviewed: Apr. 16, 2013
This was my first attempt at macarons and it was much easier than I thought it would be. I used a scale as suggested by the submitter and followed the recipe to a T. The macarons did not crack or stick. I was very pleased. To make all the macarons the same size I make a template out of a big sheet of paper and placed it under the parchment paper. The only problem I have with this recipe was the bake time was not long enough. The centers were still a bit moist. I used an oven thermometer so I know the temp was at 285. Will bake for maybe 15 min next time. Used chocolate ganache for filling.
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Grandma's Egg Custard Pie

Reviewed: Jan. 12, 2013
Although I was tempted to use evaporated milk, add the extra egg yolk or not scald the milk like others suggested I ended up following the recipe exactly except I mixed the nutmeg into the batter instead of sprinkling it on top. My own mistake, was ahead of myself. The crust began to overly brown after about 15 minutes. So I opened the oven and wrapped the edges in foil. Because I opened the oven I ended up baking for another 5 minutes which is probably why the custard became watery, over baked it. My own fault again. The batter is a bit difficult to work with because it's so watery. Although I tried to fill the crust while it was already placed on the oven rack I still spilled tons of it when I pushed the rack back into place. I used a 9" premade frozen crust and had some batter left over which worked out since I spilled so much of it. The hardest part for me was filling the pie shell. The finished result was really delicious though. Really silky and not overly sweet. 4 stars and not 5 because of the burnt crust and not noting the scalded milk should be added slowly.
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