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Reviewed Mexican Brownies
"Am I the only person who is offended by seeing a recipe on Food Network that utilizes a boxed brownie mix? C'mon people, brownies from scratch are one of the easiest things to make... EVER. "
Reviewed Mexican Brownies
"Am I the only person who is offended by seeing a recipe on Food Network that utilizes a boxed brownie mix? C'mon people, brownies from scratch are one of the easiest things to make... EVER. "
Reviewed Mexican Brownies
"Am I the only person who is offended by seeing a recipe on Food Network that utilizes a boxed brownie mix? C'mon people, brownies from scratch are one of the easiest things to make... EVER. "
Reviewed Baklava
"This is an awesome recipe. I've made a handful of baklava recipes in my lifetime and so far this one is the best! I'm not a fan of walnuts, so I used half pistachios and half slivered almonds. I couldn't find the zwieback crackers. I can't recall if I substituted plain bread crumbs or possibly graham cracker crumbs, but either way it wasn't a noticeable taste/texture. I took these to work and they were eaten in minutes. One lady who said she did not like baklava proclaimed this to be the first time she enjoyed eating it. :)
Reviewed Chocolate Truffles
"Rissa77 - Make sure that you're using high quality chocolate (not Hershey's) and be sure you're using heavy cream (not milk or half & half) and butter (not margarine). Don't use any sort of chocolate coating, either. Ghirardelli should work fine, or find Callebaut or Valrhona at a high-end supermarket. Don't worry if you have to freeze the chocolate. The kitchens these test chefs work in are the perfect environment and it's likely they're working in a cool pastry kitchen, not a house that could be slightly warmer. Also, try adding a bit more chocolate (or a bit less liqueur - 1/4 c. seems to be a lot!). Also, instead of tempering the chocolate (which is a hard process!), you could use a chocolate coating for the outside. It's not the most ideal, but it's way easier than trying to temper.
Betty - You can use vanilla instead of the liqueur. You can either scrape the beans into the ganache or add a couple teaspoons of high-quality vanilla extract at the end.
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