Been making this eggnog for about 10 years and everyone who drinks it, LOVES it. I use heavy whipping cream and half and half so it isn’t too heavy/thick. I also add Sailor Jerry’s Spiced rum 1/4 cup at a time until I get the desired taste. Make sure when heating up the milk, you keep stirring. It needs to be on med low NOT the lowest heat setting or else you will be waiting A LONG time for it to heat up. I use 6 cloves. That’s it! MAKE THIS and you will be so glad you did.
This recipe is way too bland. I even stepped it up and added extra pumpkin. I added pumpkin pie spice and vanilla. Still these were just "meh". I don't recommend this recipe.
Only 4 stars because the cupcakes cooled with weird peaks on them. However, the cake I made in the 9 inch pan turned out perfectly. The flavor is just basic chocolate nothing mind blowing. Very moist! I used coffee instead of water. I used my own chocolate icing recipe. I would make this again but only in cake form and I'd probably add extra vanilla to kick the flavor up a notch.
So good!!!!! I didn’t change anything. I used a mini muffin tin and a tablespoon scoop. I don’t recommend that size scoop haha Use a half tablespoon. I used a Pillsbury pie crust. I def should of used a homemade one but this batch was just a test. Next time, homemade crust is the way to go.
Unfortunately, we really disliked this recipe. We tried to make a second batch with the recommendations from the reviewers and it was still inedible. We don’t recommend this recipe.
We weren't "Wowed" by the recipe. It was lacking something, couldn't quite put my finger on it. I did add thyme like some people said and I liked it but my husband didn't. I think for me the gnocchi not being from the refrigerator section or homemade is why I wasn't fond of the recipe. 3 Stars because the liquid came together beautifully and I'm having leftovers tomorrow (I spent an hour preparing this and $30 on ingredients. I will force myself to finish it haha). 2 less stars because my husband disliked it entirely and seasonings should have been listed but they weren't.
I am only giving this recipe 3 stars because I had to make too many changes that deviated from the original recipe. I used a 2.1lb pork tenderloin, for the rub I used sage, minced garlic, thyme, onion powder, salt, pepper, olive oil and basil. I still pierced the meat and stuffed the holes and rubbed the pork down with the rub. I put mine in for 60 minutes and at 55 minutes checked it, it was already up to 165 degrees! Needless to say, it wasn't tough but it was too dry for my taste. Flavors were incredible though. **TIP** Do not use Cooking White Wine. I thought I could get away with it but it was a tad too salty. It smelled and tasted good but next time I will use an actual white wine.** I will also cut the cooking time down to 45 minutes next time.
This was really good. Very rich but good. I used the Ghiradelli brand chocolate. Didn’t change anything. I used my regular pie dough and not the cookie crust. Whipped cream was the best! Not my favorite chocolate pie but it was still very good and worth making.
Delish!! Perfect crepes. I mixed my dry and wet separately first. I added the flour little by little to all the wet ingredients. Added 1 tsp vanilla to the batter. I also used my KitchenAid hand mixer. I put some powdered sugar in too. I would say three tablespoons worth. I don’t have a crepe maker so I used my rectangular, electric nonstick skillet and it worked perfectly. For filling I used non-fat greek yogurt with powdered sugar and vanilla. Yum!
The best vanilla icing recipe and I'm very picky about homemade frosting!!!! So glad I found this very easy and delicious recipe.
These turned out really good and fudgy!!! Super soft and not cakelike (which I hate cakey brownies)! The reason for the four star review is because of two things. One, the directions are not ideal to make what a real brownie should taste and look like. If I had followed the directions, and had no prior knowledge about how to make brownies, I would have over-mixed them and had very cakey and dry brownies. DO NOT BEAT/WHIP/OVER-MIX this batter if you want chewy, fudgelike brownies. Stir until blended and then stop mixing. Two, I believe there could be way more cocoa in this. The top color of the brownies is kind of light brown and it’s not as chocolatey tasting. Next time I will add 1/2 cup cocoa. Otherwise this recipe is great!
This bread was very good but with alterations, hence the 4 stars. I added a teaspoon of vanilla, two dashes of cinnamon, 1/2 tsp of salt, and 1/2 cup of white sugar and 1/2 cup brown sugar. I also baked it at 350 for 50 minutes.
