KrystalH Recipe Reviews (Pg. 1) - Allrecipes.com (188102349)

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Graham Cracker Crust I

Reviewed: Jun. 18, 2013
Great recipe. I omitted the cinnamon and used it with Key Lime Pie VII from this site. I wasn't sure if I was supposed to bake it beforehand or not, so I did anyway (I was impatient and didn't want to wait an hour, honestly), and it doesn't appear to have done any damage. Easy to make, easy to form, is keeping its shape, and tastes great. All in all, I was pleases to discover that my fear of graham cracker crusts is unfounded. I'll be keeping this one.
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Key Lime Pie VII

Reviewed: Jun. 18, 2013
I made this with Graham Cracker Crust I (cinnamon omitted) from this site, and it turned out great. I haven't had Key Lime Pie in years, but this is exactly what I remember it tasting like. I used a pre-packed bag of key limes, so I didn't count them. I did use the garlic press trick - works great. I had let the limes sit in my fridge longer than I should have, and they were turning brown, so I only got about 1/2 tbsp of zest off them. I don't think I would use the full tbsp next time, though, anyways - I find the flavor to be exactly strong enough as it is. I also used two cans of sweetened condensed milk. Baked it for about 9 minutes. It set up very nicely, and hasn't deteriorated at all after sitting in the fridge uncovered overnight. I think for a crowd I would try making it in bars - it seems quite firm enough for that. All in all, great recipe.
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Black Magic Cake

Reviewed: May 22, 2013
I made this cake tonight for the second time. I learned a trick from Joy the Baker that helps make sure you get cakes out all in one piece - grease the pans, then put a piece of parchment paper on the bottom of the pan, grease the bottom again and then flour the pan. It's extra security, and it's worked great for me so far. I have noticed that this cake tastes better after sitting for at least a day - preferably two or three days. I don't particularly care for the taste much when it's fresh, but as it ages the coffee mellows and the chocolate deepens, resulting in the best chocolate cake I've found yet. Both times I have used milk soured with vinegar instead of buttermilk - this time I used goat's milk. I am curious as to how other people have stored the cake. Last time I made it into a layer cake and frosted it, and kept it in the fridge covered with plastic, but we decided that we prefer it plain and made ahead of time, so I'm wondering how to store it for the next two days until I need it.
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