Made this last year with the spices listed. Did not like the taste. However this year made this recipe using pumpkin pie spice and it was very good. Creamy and with no cracks. The 3* rating is based on the original recipe using Chef John's spices which I did not like.
This is an authentic Italian recipe. It is a high caloric recipe. For those who are complaining about the calories, sometimes I reduce the calories by using 1 cup half n half, 1/2 stick butter, 1/2 cup to 1 cup of grated cheese according to taste. Just warm the butter/milk mix and whisk in the cheese. Do this on very low temp and it will thicken nicely. If its too thick, then just add a little milk. It is delish the original way and is meant to be a treat.
This was positively disgusting. Who ever heard of putting sour cream in Italian pasta? Baked ziti has ricotta cheese, mozzarella, and grated parmesan or Romano cheese not sour cream and provolone cheese.
Changed this a little to make it sugar free for me. Substituted Splenda brown sugar just 3/4 cup, 1 tsp cinnamon, and used fat free Greek unflavored yogurt. Makes more than one loaf and used the rest in muffin tin.
Made this for my GF daughter and son. It is a very rich dessert, very chocolatey. Some suggestions for those who said it had an eggy taste. You must incorporate the eggs well and I temper the eggs so that they don't scramble. What I do is to add a little of the warm sugar water to the eggs so they don't scramble. Then I fold in already beaten egg whites whipped to soft peak stage. Bake in a spring form pan greased well and line the bottom with greased parchment paper. Cover the outside bottom and up the sides of the pan with foil. You do not have to rest the pan in water. You can add a pan of boiling water on the bottom of the oven. Bake just till done and wiggly in the center. This will achieve the most perfect result for creaminess. DO NOT cook till set as the torte will be very dry. Cool on counter top and then refrigerate overnight. I have made this using bittersweet, semisweet, and milk chocolate. My family's consensus was that the combo of semi and milk tasted the best as it was a little less intense of a chocolate flavor. I have also made this torte sugar-free by substituting Splenda for the sugar. The flavor combinations are endless....any liquor you want, any extract you might like too!! If you don't have chocolate chips or chocolate squares, this can be made with cocoa powder. The texture will be different. It will be less fudge-like and more cakey but still delicious!! If you love chocolate, this is the dessert for you!!! It is basically a fool-proof dessert!
Grainy crumbly oily mess. I am an experienced baker but have never attempted fudge. Tried this recipe using the tips from other cooks. When I added the chips it began to seize and was difficult to stir. I think I should have pre-melted the chips and maybe that is why it seized up. I pushed it into an 8x8 pan, sprinkled candy sprinkles on top and pressed it in to absorb the oil. Refrigerated it, removed it from the pan, and tried to cut it with a sharp knife. Some pieces crumbled and it did not taste at all creamy like fudge is supposed to taste. I guess I will stick to Rachael Ray's recipe which is not real fudge but at least it is smooth and creamy....not an oily grainy mess like this is.
Very delish. I never used evaporated milk. I always used either regular milk or 1/2 n 1/2. But everything else was great. I can't see how some thought this was a lot of work for meatloaf...just cooking the bacon and sauteing the onion and mushrooms?
Let me preface this review by stating that I have been cooking/baking for almost 40 years and I have had my share of successes and failures. I made this cake with the suggestions of other bakers such as additional creaming time, and extra milk. I doubled the recipe to make a 2 layer cake.
I have to say it was the worst cake I ever made. It did not really rise all that much, was way too dense (denser than my pound cake which everyone loves and requests I bake.) I did not know how badly it would taste. I even went through the trouble of making a homemade blackout cake filling to make it a black and white cake. When I cut it, it did not have a tender crumb and the taste was terrible. I really don't know what I did wrong and how many people rated this 5*. Maybe I will try it again and repost with what went wrong.
Not only do the potatoes have to be cold, but the potatoes have to be the thicker type of mashed potatoes. If they are the soft type, they won't hold together and you will need to add 1-2 tbs of flour to the mix. I also only used one egg and it seemed to be enough. You can taste the potato mix and see if they are seasoned as well as you like before frying.
Made just a very small serving to see if I would like the addition of sour cream. I must say, it was positively revolting!! The sour cream gave it a tart taste like it had laid on the counter and spoiled. If I could give it zero stars I would.
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