whispersinthedark

"The first time I had Gnudi, it was at the Spotted Pig gastropub of the west village in New York City. It was really cheese-y and I loved the texture. I really liked this recipe, but it didn;t come out the way I expected it to. It wasn't as dense and smooth as i thought it would be (but you see, the ones at the spotted pig were made from sheepsmilk..."

Mar 2, 2007 on Food.com

"You know, a lot of times I give 5 star ratings just to be nice... but this is not one of those times. It seriously deserves 10 stars. It's so rich, light, and not sugar-y sweet to disguise the chocolate flavor but still keeps the buttery taste. It's very light, whip-like, and can wreak havoc in a room with women on diets. I didn't cream the butter..."

Mar 2, 2007 on Food.com

"I tried to cheat making monkey bread without buttermilk bisuits, and they didn't come out how I wanted them to, but came out tasty nonetheless and I'd definitely keep this recipe!!!!"

Feb 27, 2007 on Food.com

"I coated mine with bread crumbs before pan frying them. They were just awesome."

Feb 18, 2007 on Food.com

"I really love this bread, especially toasted. I did make some moderations, though; Instead of 3 cups of regular plain flour, I used 2 cups of whole wheat pastry flour and then 1 cup of regular white. I downed the sugar to 3 tablespoons, which is still a considerable amount for bread, but since it was part whole wheat I had to add a bit more than 2..."

Feb 3, 2007 on Food.com

"I really liked this pie crust, but I felt like it was too brittle when used with the Libb's Pumpkin pie recipe. The vinegar was supposed to make it flaky, but probably made it weaker, which is why my pie crust doesn't seem to stick together."

Feb 3, 2007 on Food.com

"I didn't have any cream on hand, but did have skim milk, so I was only limited to the option of making it with skim. Seeing how a bunch of other recipes required cream, i guess I had no real choice than a "Lite" alfredo sauce. You were right, the longer you cooked it the thicker it came. It was just right it the very end. Not too heavy and rich, b..."

Dec 18, 2006 on Food.com

"An amazing recipe indeed. I can't believe how delicious these were. I kind of expected them to be like dense cake with a white chocolate taste or something sub-par, but this was far from that. The top of the brownies crackled like rich dense chocolate brownies would, except they weren't brown. The mixture came out kind of weird looking (not very o..."

Oct 16, 2006 on Food.com

"I halved this recipe, and it didn't come out so hot. I followed the directions and used the right portions. The crusty part is excellent and I always used that shortbread cookie for pies, but the lemon part came out too lemony and so sweet, the combinations was practically bitter. It wasn't a light taste, but rather a very very strong sunkist cand..."

Oct 9, 2006 on Food.com

"I think the surface of the brownies were just beautiful! A smooth surface slightly cracked... I only added about 1 cup of chocolate chips and it was fine. The only thing stopping me from giving this a five star review is the timing in the oven- it really should be a lot longer; I doubled this recipe and it made 21 small cupcake- sized brownies. I ..."

Oct 6, 2006 on Food.com