aguanlao Profile - (1977596)

cook's profile


Home Town: Jersey City, New Jersey, USA
Living In: Los Angeles, California, USA
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Italian, Southern, Nouvelle, Healthy, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Double Layer Pumpkin Cheesecake
This was a HUGE hit at my office Halloween potluck. I received so many compliments! I used a great gingersnap crust recipe: 2 c. gingersnap crumbs, 3 tbsp. brown sugar and 1 stick of melted butter. Place in a 9" springform pan and bake at 325 for 10 min. For the filling, I took SOUTHERNBELLE0908's recommendations, but made some substitutions. I used 3 8oz packages of cream cheese instead of 2, but increased the sugar to 3/4 c. I also added 1/2 cup of sour cream that was folded into the cream cheese mixture after adding the eggs. I also increased the pumpkin puree to 1 8oz can, but used 1 tsp of pumpkin pie spice instead of all of the spices called for (I did not have cloves). She made a great suggestion by cooking the cheesecake in a waterbath (make sure to cover the bottom of your springform pan with a lot of foil!) and leave it in the oven with the door propped for an hour. It came out perfectly! Thank you Stephanie Phillips and SOUTHERNBELLE0908!

4 users found this review helpful
Reviewed On: Oct. 31, 2008
Chocolate Covered Strawberries
This recipe is amazing for not only strawberries, but anything else! I have dipped marshmallows, shortbread cookies, pretzels and more using this recipe. The shortening allows the melteed chocolate to be a great dipping consistency. So, when asked for melted chocolate in any other recipe, remember 1 tbsp of shortening to 1 c. of chocolate chips!

6 users found this review helpful
Reviewed On: Jun. 9, 2008
Caramel Shortbread Squares
I love these squares - I have to limit myself to one per sitting because they are so good, it's hard to stop! I made this twice. The first time, I did not have a candy thermometer on hand and undercooked the caramel. It was still very yummy, but the caramel oozed when trying to cut into the squares. The second time, I had a candy thermometer and cooked the caramel to the firm ball stage, but the mistake I made was using a little dark corn syrup - I was running low on light corn syrup. This altered the overall flavor. They were still good, but the taste was not as light. Lastly, to help with the smoothness of the chocolate on top, I added 1 tbsp + 1 tsp of shortening to the chocolate chips as I melted them. The shortening also gave the tops a nice sheen, and prevents the chocolate from cracking when cutting into it.

5 users found this review helpful
Reviewed On: Jun. 9, 2008

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