Deb. Profile - Allrecipes.com (10879179)

Deb.


Deb.
 
Home Town:
Living In: Waldorf, Maryland, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Charity Work
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About this Cook
I like to challenge myself to recreate dishes/desserts that I come across in restaurants.
My favorite things to cook
Desserts (any kind)
My cooking triumphs
Baking the Smith Island Cake
Recipe Reviews 11 reviews
Cake Balls
This is a terrific recipe. After a couple of attempts at different flavors.... chocolate with chocolate is the most popular. A couple of tweeks to the recipe are: I used my own recipe for a no egg chocolate cake (very dense and chocolaty). After the cake cooled slightly, pour in the melted chocolate frosting. Shaped the chocolate balls (approx 45 to 50) and placed them on a cookie sheet lined w/wax paper and frozed them for a minimum of 3 hours (sometime overnight). I used two (2) bags of Candy Melts 14 Ounces / Pkg-Light Cocoa, from craft store AC Moore or Michaels and melted them over a double boiler. Once the chocolate is melted thoroughly, I dropped in three to four cake balls at a time in the chocolate and used to two plastic forks to swirl to coat them and place them on a separate cookie sheet lined with wax paper. I let them air dry for at least 3 hours. Sometime if you've shaped the cake balls too big, the chocolate will crack but not often. The intense chocolate favor incredible! I've never been able to eat more than one! : ) Thanks for the recipe!

3 users found this review helpful
Reviewed On: Jan. 6, 2010
Chantal's New York Cheesecake
Awesome cheesecake recipes. It was my first time making one and I followed the ratings of others. If followed the recipe to the T, but only cooled it in the fridge for about 3 hours. It was not totally settled in the middle, but the taste was incredible. I've made an adjustment to the water bath method that I found at another website... You can use a Reynolds Oven Bag (used for baking turkeys) instead of foil and a 'oven proof' rubber band (Architec SCBMP 2-Inch Stretch Cooking Band, Multicolor, 25-Package) found at Bed Bath and Beyond. I rolled the bag up enough to just cover the springfoam pan and put the rubberband around the bag and place it in the pan of water. No leakage and the bag and rubberband is reusable. I will certainly make this again. Thanks Chantal!

3 users found this review helpful
Reviewed On: Dec. 9, 2009
Awesome Slow Cooker Pot Roast
Oh my Goodness! I followed 'sdgirl' tweaks to the recipe and made the roast tonite. Best pot roast I ever tasted! Will certainly make this again.

0 users found this review helpful
Reviewed On: Nov. 1, 2009
 
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