kateq's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Website: Smitten Kitchen
I made this as a sheet cake, doubling the recipe twice to end up with two half-sheet sized layers. At the orderer's request, it was iced with cream cheese frosting. I beat the egg/salt/sugar mixer for perhaps a bit longer than instructed (but it was a doubled recipe) and the result was a nearly full bowl of a lovely golden meringue-ish mixture. I took a while to fold in first the chocolate and then the almond meal/buckwheat mixture. The extra time was well worth while. The resulting cake was a knock-out. Those who thought they would not care for a gluten free cake found themselves having seconds. This is really a very clever variation on the nearly flourless chocolate cake that was all the rage some years back. I think it should be the rage again...
useful (1)
Really good, really easy biscotti -- and not nearly as sticky or difficult a dough as I expected from Deb's intro. I baked mine in convection and found the times in the original recipe pretty accurate -- 15 minutes for the first bake. I subbed walnuts for the hazelnuts (what I had on hand) and they were delicious.
useful (0)
I liked these a lot--and not just because how this recipe streamlines the process. I do think the timing is a little off--I checked mine at the suggested time and they were too soft---a few more minutes made all the difference. I think they could use a bit oomph--more spice, more herbs--but quite good, quite easy. Btw, I had a jar of Rao's marinara and used it to very good effect. I think chilling the balls is crucial.
useful (0)
I am giving this a 4 because I found the spice amounts to be really underwhelming. I used more cinnamon and ginger and, in particular, more cloves. Because I only had light brown sugar on hand, I went with all brown sugar. I skipped the egg wash and the cinnamon sugar and the addition of nuts and/or chocolate. I had a yield of 2 dozen nice sized biscotti plus all the ends Cook's treat!). The flavor is very nice (once the spicing is intensified) and the texture is great. In the future I might add a drizzle of white chocolate--mostly for looks.
useful (1)
As advertised, a very delicious meal that is somehow simultaneously comforting and guiltless. The bechamel is light, the zucchini and herbs rule and the whole thing is delightfully fresh tasting. Also as promised, it's a great repeat meal. I followed the recipe and loved it--but I think next time I might go a bit heavier on the herbs and the scallions and the pepper.
useful (2)
Really good cookies. A lovely texture, a bit crusty on the outside and tender and chewy on the inside. I creamed the butter and peanut butter and sugars until they were a lovely fluffy mass. I skipped the milk as it seemed unnecessary and didn't miss it in the final product. I also skipped the chocolate and/or peanut butter chips. These are peanut butter cookies to make the purist happy. I love the cross-hatching and a sprinkling of sanding sugar on top. Much to be preferred to the varieties which employ shortening over butter.
useful (0)
unbelievably easy---chicken wings, water, onion, garlic, salt--just 5 ingredients in the slow cooker and Voila! Great stock.
useful (0)
This is, without a doubt, the best ricotta I have ever made. Heck, it's the best ricotta I've ever eaten.
Granted, it's not exactly slimming--whole milk and cream (or, in my case, half and half), but it is so smooth and so creamy and the lemon and the salt amounts are just right. I made double the amount and used 6 cups of milk and 2 cups of half and half. It was easy, relatively quick and I can give no information about how long it lasts because it lasted no time at all when offered up as a spread for crostini. I have to make it again (without telling) so I can try it in a baked pasta or some sort of stuffing for something savory or sweet.
useful (3)
I'm giving this a five as mine baked beautifully and resulted in a pair of pretty, mounded loaves (I doubled the recipe). I was generous with the fruit and I used half white, half brown sugar in the streusel, skipping the nuts in the topping. As usual, I lined my loaf pans with parchment instead of greasing--much simpler release and much easier clean up.
useful (0)