kateq's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Website: Martha Stewart
A really delicious cake made from really simple ingredients mostly found in pantry. I didn't really get the point of mixing the dry ingredients in the stand mixer and then adding the wet--the batter did not come together well in the mixer and I had to finish mixing by hand to scrape up the dry ingredients which had remained caked in the bottom of the bowl. This aside, once mixed, it's a lovely batter and it baked into beautiful baby cakes which looked fabulous once glazed. I used a mold for half spheres and filled each about 3/4's full. The cakes rose enough that I now know I should have just filled each 2/3's full. The baking time may be a little off--as I was making little cakes instead of the full-sized ones described in the recipe, I would have thought the baking time would be shortened but it was not.
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This is the classic method and absolutely foolproof.
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I had my doubts--I don't think of using chocolate chips for melting. But I went with it--melting chocolate and butter together in the microwave, then beating in the rest of the ingredients. The melted chocolate butter mixture was very thick but with the addition of the eggs it became a gooey luscious batter. Mine had to bake a bit longer than 35 minutes--and probably could have stayed in a bit more--but the results were delicious. It's important to let the pan cool completely before attempting to cut the brownies. They really are very fudgy.
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Absolutely super chowder. I have two qualifications: first, the clams should really be placed in a big pot of cold water with cornmeal scattered over the surface of the water and soaked for a few minutes before being scrubbed. Much more of the grit will be removed this way. Second, all of us who ate it agreed that the full amount of hot pepper flakes was a bit much and I would use no more than 1/4 teaspoon (rather than the 1/2 teaspoon called for) of the pepper flakes.
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This is for the filling only, as I used a classic butter crust. This filling is amazing and truly luscious. The texture is velvety and the flavor is rich yet not too thick, sweet or cloying. A warning though--I can't imagine making this without a stand mixer. It really does requires a very long mixing time.
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This is a fine rendition of the classic. I would only add that it's best to purge the clams in cold water with cornmeal before adding them to the pan.
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